New York-style Pizza: What makes it New York-style pizza, anyway? Does it have to have a thin crust so it flops over when you fold it? Well, yes. That is one of the requisite qualities of a NY-style pizza, but that is not the whole story. In addition to the thin crust, the way it is cooked is very important, because if the crust is thin but undercooked and consequently doughy, then you've missed the mark completely. Also, if there's so much cheese that when you take a bite, it feels like you've got a wad of gum in your mouth, you're likewise wide of the target. And if the outer part of the crust is too big and doughy, you've got something other than NY-style pizza as well!
That's why Escape from NY Pizza is the place I go to when I can't find a parking place on Valencia near Arinell's pizza, where the crust is thin, the amount of cheese is right, and there's something about the tomato sauce that made me feel like I'm back at Steverino's in New Jersey (yes, there is NY pizza in NJ).
And just as you can find NY pizza across the (Hudson) river, you can find it west of the Caldecott Tunnel.
But not every Escape from NY Pizza pizza is the same. The last time I had a slice from the one on Haight St., for instance, the dough was too thick, undercooked, and gummy.
Oh, and one more thing: pizza places stay open late at night (you listening, Arinell's?) so when you've finished playing your crappy $50 gig where the restaurant you played at was too cheap to give as much as a wilted, brown-lettuce salad, you can appease your growling stomach without having to spend every cent you just made in the last four hours.
Thank you, Escape From New York Pizza!
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