“That means that a slice of pizza that sits on the counter at Mano’s, even though it was baked just prior, was actually begun nearly a week earlier. The shape and look of the slice is the same as a New York slice, but the chemistry inside is totally different. The resulting crust is thinner, crispier, and slightly more caramelized.” – I love Mano’s it’s crazy how long they ferment the dough!
amantiana
Pizza gotta flop
PureMichiganChip
I don’t understand the preference for an entirely crisp pizza. The tip should droop a little, like one inch of flop. The crust should have some chew to it. It shouldn’t be a cracker.
milflover291
People who care about this stuff always baffle me, like pizzas having cheese pull or not flopping. Who gives a fuck really? It’s pizza and it’s delicious.
NG95___
It’s Portnoy’s fault, and it’s so annoying
Tejon_Melero
The dude who wrote this article has a solid YouTube “3 meal challenge on a budget show” where he just gets endlessly dunked on by the co-host Mu with fan voting no matter how good his choices are.
I was going to just post What does Mu have to say about this, but it was probably way too vague.
To each their own but I really dislike the kind of pizza in the thumbnail and would strongly prefer a floppier slice
EanmundsAvenger
Oh no TWO pizza joints have crispier crust. I guess that only leaves 1,998 other pizza spots to satisfy our cravings. Whatever shall we do?!?
potatocheezguy
I remember when i was a kid in the 00’s, pizza had some give and chew, and you always had to pour the grease off of it onto the concrete. Big ups to the teachers who paid for the pizza parties with their own money. That pizza tasted like love.
FrankiePoops
This article is everything that’s wrong in the world.
Can I get the best slice of my life at some artisan pizza shop? Maybe.
Do I want that? Eh maybe.
Would I prefer if my go to shop for when I needed pizza delivered at 3AM and they still made a great pie at that time didn’t have to close? Absolutely.
I had a dollar ($1.50) slice today. It was the worst slice of pizza I’ve ever had. I had a $1 slice last week, it was exactly what I wanted while running between a meeting and the office. Right down the block from that shitty $1.50 slice is a place that charges $5 for a plain slice that prides themselves on their sourdough fermented dough for 2 days and you know what? Their sauce is too acidic and gives me heartburn and their dough is so crispy I feel like I just smashed a glass bottle down my throat.
Give me back the Rosa’s. Give me back the Joe’s. Give me back the NY Pizza Supremas. These are all still there, but they’re fantastic, and they’re not some overpriced artisan bullshit and they’re not a dollar slice.
I just want a slice for what a slice is for. Comfort food.
aznology
U can request well done?? Shit. I like mine a lil burn lol. No flop is bs
number90901
If I ever hear more than the slightest crunch when I bite into a slice it’s going in the trash. Hate all these cardboard-and-cheese joints. In fact I haven’t been in impressed with any of the so-called innovations from the last 10 years.
Joe-Eye-McElmury
Two fucking places means NYC pizza doesn’t flop anymore? What the fuck kind of hack writing is this?
There are more than 5,000 pizzerias in NYC, and this joker singles out two pizzerias with crispy pizza to say floppy pizza is a thing of the past. What a fucking joke.
I have six pizzerias within walking distance of my apartment, and every single one of them serves a slice that droops — the tip droops even when you fold the slice.
The way god fucking intended.
TheOldRamDangle
For a standard cheese slice I pretty much always order it As Is/ Cold.
Any good pizza place worth its Mozzarella should have enough turnover where the cheese is still pretty warm if not fresh out of the oven
I used to ask for them to “just warm it up a little” but 99 times out of 100 they forget about it or leave it in too long and it comes out with the bottom crispy and crackery
I will sacrifice warmth for a more pliable slice. Plus I can take care of business without having to send my tongue into a Burn Ward
840_Divided_By_Two
Nah?
This is a bogus article. Pm me for floppy pies.
GenerationBop
Two boots and Joe’s are the same as ever.
Ilovepestosauce
What I miss the most about growing up in NYC was actually finding decent mom and pop shops literally on every corner. The kind that had the juice bar machines. Now, you either have to eat at a restaurant styled pizzeria or go to one of the more popular ones outside of Manhattan. Also, I’m gluten free 🙁 so that makes it even more difficult.
CallidoraBlack
I’m good with it. I want it to fold vertically. I don’t want to have to flop the end back also to make it edible.
-wumbology
They NY fold is going to go extinct
jaymmm
Hipsters always trying to reinvent the wheel lol
ValPrism
It sure does! Locals still flopping!
JesterMagnum
Wild to see this post at this exact moment: im in NYC for the first time in 8 years (i used to live here for about 10 years)
The SECOND i got into town i booked it to a $1.50 pizza slice joint. Worn down and crusty. The pizza I got was NOT FLOPPY. It was, in fact, very doughie. Flavor was forgettable too.
I also ventured to 2Bros at saint marks place, an institution that kept me fed as a broke 18 year old, and it was still good. Not great, but it gets a pass from nostalgia points.
22 Comments
“That means that a slice of pizza that sits on the counter at Mano’s, even though it was baked just prior, was actually begun nearly a week earlier. The shape and look of the slice is the same as a New York slice, but the chemistry inside is totally different. The resulting crust is thinner, crispier, and slightly more caramelized.” – I love Mano’s it’s crazy how long they ferment the dough!
Pizza gotta flop
I don’t understand the preference for an entirely crisp pizza. The tip should droop a little, like one inch of flop. The crust should have some chew to it. It shouldn’t be a cracker.
People who care about this stuff always baffle me, like pizzas having cheese pull or not flopping. Who gives a fuck really? It’s pizza and it’s delicious.
It’s Portnoy’s fault, and it’s so annoying
The dude who wrote this article has a solid YouTube “3 meal challenge on a budget show” where he just gets endlessly dunked on by the co-host Mu with fan voting no matter how good his choices are.
I was going to just post What does Mu have to say about this, but it was probably way too vague.
Here’s an example of their content, it’s good: https://youtu.be/96pmZ4K0130?si=3uv8aPjG1MrR8Qls
To each their own but I really dislike the kind of pizza in the thumbnail and would strongly prefer a floppier slice
Oh no TWO pizza joints have crispier crust. I guess that only leaves 1,998 other pizza spots to satisfy our cravings. Whatever shall we do?!?
I remember when i was a kid in the 00’s, pizza had some give and chew, and you always had to pour the grease off of it onto the concrete. Big ups to the teachers who paid for the pizza parties with their own money. That pizza tasted like love.
This article is everything that’s wrong in the world.
Can I get the best slice of my life at some artisan pizza shop? Maybe.
Do I want that? Eh maybe.
Would I prefer if my go to shop for when I needed pizza delivered at 3AM and they still made a great pie at that time didn’t have to close? Absolutely.
I had a dollar ($1.50) slice today. It was the worst slice of pizza I’ve ever had. I had a $1 slice last week, it was exactly what I wanted while running between a meeting and the office. Right down the block from that shitty $1.50 slice is a place that charges $5 for a plain slice that prides themselves on their sourdough fermented dough for 2 days and you know what? Their sauce is too acidic and gives me heartburn and their dough is so crispy I feel like I just smashed a glass bottle down my throat.
Give me back the Rosa’s. Give me back the Joe’s. Give me back the NY Pizza Supremas. These are all still there, but they’re fantastic, and they’re not some overpriced artisan bullshit and they’re not a dollar slice.
I just want a slice for what a slice is for. Comfort food.
U can request well done?? Shit. I like mine a lil burn lol. No flop is bs
If I ever hear more than the slightest crunch when I bite into a slice it’s going in the trash. Hate all these cardboard-and-cheese joints. In fact I haven’t been in impressed with any of the so-called innovations from the last 10 years.
Two fucking places means NYC pizza doesn’t flop anymore? What the fuck kind of hack writing is this?
There are more than 5,000 pizzerias in NYC, and this joker singles out two pizzerias with crispy pizza to say floppy pizza is a thing of the past. What a fucking joke.
I have six pizzerias within walking distance of my apartment, and every single one of them serves a slice that droops — the tip droops even when you fold the slice.
The way god fucking intended.
For a standard cheese slice I pretty much always order it As Is/ Cold.
Any good pizza place worth its Mozzarella should have enough turnover where the cheese is still pretty warm if not fresh out of the oven
I used to ask for them to “just warm it up a little” but 99 times out of 100 they forget about it or leave it in too long and it comes out with the bottom crispy and crackery
I will sacrifice warmth for a more pliable slice. Plus I can take care of business without having to send my tongue into a Burn Ward
Nah?
This is a bogus article. Pm me for floppy pies.
Two boots and Joe’s are the same as ever.
What I miss the most about growing up in NYC was actually finding decent mom and pop shops literally on every corner. The kind that had the juice bar machines. Now, you either have to eat at a restaurant styled pizzeria or go to one of the more popular ones outside of Manhattan. Also, I’m gluten free 🙁 so that makes it even more difficult.
I’m good with it. I want it to fold vertically. I don’t want to have to flop the end back also to make it edible.
They NY fold is going to go extinct
Hipsters always trying to reinvent the wheel lol
It sure does! Locals still flopping!
Wild to see this post at this exact moment: im in NYC for the first time in 8 years (i used to live here for about 10 years)
The SECOND i got into town i booked it to a $1.50 pizza slice joint. Worn down and crusty. The pizza I got was NOT FLOPPY. It was, in fact, very doughie. Flavor was forgettable too.
I also ventured to 2Bros at saint marks place, an institution that kept me fed as a broke 18 year old, and it was still good. Not great, but it gets a pass from nostalgia points.