[ [ [ (check out the photos in the gallery) I liked the pie from Spumoni Gardens or John's on Bleeker Street (usually ranked #2 behind Totonno's in all the original Pizza "best" lists) a bit better. While a really great pie, not my fav as the crust could sometimes be a bit burnt (although I would never say that in there). God help you if you got there late and expected to eat pie. Back in the 70's when I lived in Bensonhurst/ Sheepshead Bay, a line would form out the door, into the street on friday nights. If you showed up there after all the dough was gone and asked for a pie, you got yelled at by the old man. Totonno's was the original soup nazi, the real deal. I have only had the misfortune of gagging on Domino's once but that was enough. I laughed when I saw the adds for that cr*p. If you enjoy the regular Domino's pizza then you probably wouldn't understand why the new ad campaign is insulting to people with taste. It's exactly the same as a regular Domino's pizza, except that the crust is flatter and they make fewer slices. It isn't "Brooklyn Style" in any other respect. The Domino's pizza bears a passing resemblance to Neapolitan-style pizza (and thus "Brooklyn Style") because the slices are large enough to fold them. It's authentic NY style insofar as they've been serving that crud to tourists for at least a couple of generations, it's tastier by far than pizza in other states (and better than Domino's), and NY commuters do eat that stuff, but for the good pizza you have to get away to the residential and small business districts. Manhattan pizza vendors that cater to tourists will add MSG to their dough, sauce and cheese - beware that pizza. The grease on top is part of the experience, but may be daubed off by the customer discretely with a paper towel without losing authenticity. The cheese is a mozzarella blend with a smidge of parm or romano and should cover the surface of the pizza completely, excepting the bubbled edges of the crust. The sauce, while sweet has a certain pepper tang to it that's not spicy-hot. The crust, while thin and slightly crispy on the bottom, should nevertheless be soft inside, leading to the sensation of both a crunch and a bit of chewiness. The water in NY is exceptional (wins flavor contests every year) and it makes for both a tasty sauce and crust. And fairly large such that 8 slices, each roughly as wide at the edge as two adult fists, can be cut from it. Real Brooklyn style is the same as in any of the 5 boroughs, but there are some ancient wood-burning ovens there that go back to the first pizza made in NY and thus the experience is considered more "authentic." A typical NY pizza is Neapolitan (flat) and crisp but not so crisp that you can't fold it. what in the world is "Brooklyn style pizza"?
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