No subject starts a battle faster for New Yorkers.
, and, ideally, there shouldn't be too much of it. The amount of cheese used should be in balance with the sauce and crust. Ed prefers"discrete areas of sauce and cheese."
Fermentation, where pizza dough is concerned, is the chemical breakdown of flour by yeast, which yields sugars and alcohol. The sugars that the yeast helps release end up browning the crust. Too short a fermentation yields too little sugar for browning . You can overferment, but that's an issue you'll likely never encounter at most slice pizzerias, where the more common foul seems to be making and using the dough too quickly.
Finally, let's talk about reheats. You're going to encounter this phenomenon at most slice pizzerias, because they'll precook a number of"slice pies" for quick service. If a slice pie has been sitting long enough to cool, they'll throw it back in the oven for a bit. Some pizzerias even under-bake their pies somewhat, so the final slice doesn't get hammered on reheat.
New York's slice culture seems to be making an evolutionary leap—led by the aforementioned revivalists—and we wanted to give this moment some context. So I decided to split up our list into three parts to do just that:The slice shops described above, led by the ingredient- and technique-obsessed new wave of pizza-makers.
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