i guess it depends on what style of nyc pizza you're after. . .john's and patsy's use coal ovens, iirc, difara uses gas ovens, and motorino/keste use wood. i haven't seen many coal ovens in toronto (read: none. maybe i don't get out enough, or it's a bylaw thing. . .) i know plenty of gas oven joints, and lots of wood oven places, although most of those are vpn. to be honest, i don't know how many make the thin crust, meant-to-be-folded slice that i associate with nyc. i certainly don't recall any with the kind of char on it i remember from patsy's or john's. . .sorry i can't be of more help, and good luck with your hunt
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