New York Pizza in Pahoa?

[Loretta]

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Originally posted by jackson

Okay, I grew up in New York and was a pretty huge pizza fanatic as a youngster. Just what is New York Stlye Pizza anyway? Every store had a different slant. There was a place in Yonkers that did an amazng two crust pie and a place in Lynbrook, LI (Garbarinos)that had an incredible puffy crust. The last time I was in NY I broke my diet to try pizza and in Manhattan couldn't find anything worthy at all. As far as I know the only real differentiation is between NY-style (flat) and Chicago-style (deep dish). So the main thing is a flat-style pie with a somewhat puffy crust and good, homemade sauce and high-quailty cheese. If you see cans of sauce and packs of lousy cheese, that's not going to be good pizza. Other than that, it becomes a matter of personal taste. Oh yeah, the dough should be tossed, not rolled. The worst pizza I've had on the mainland would be the Boston or Greek style. This is a small, greasy pie with thick sauce and lousy cheese.

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OMG....Garbarinos in Lynbrook....what a blast from my past!! It was in a house..right? I remember going with my folks for a sit down meal.

Over here, I have given up on pizza. Have one, maybe two slices a year, and that is usually at Costco. That's it. Just not the same as Long Island where I grew up.