NY pizzas vs everywhere else [View all]
I mentioned this in a what's for dinner post but didn't get any replies.
What is it about New York pizzas that makes them so different? I think it's the sauce - it smells different than sauces in other parts of the country, something you can notice when you walk into a pizzeria. It seems there's a herb or mix of herbs that I can't quite put my finger on. Possibly fennel, but I put fennel seeds in my sauces and they don't taste the same. The tomatoes? I've experimented with a wide range of canned tomatoes, from the cheapest Safeway brand to imported San Marzano, and it still doesn't come close. Same with adding or omitting vinegar. Any clues as to what gives NY pizzas their distinct taste? It's not NYC water, since I've had similar ones throughout the state, and it's not the presence or absence of a wood-fired oven.
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