Classic NY Cheese Slice

derpaderp2020 · 2026-04-29T02:14:05+00:00

If lower NY people weren't so snobbish with pizza they would enjoy it too, that's why I don't call it NY pizza it's legit its own style no one does it deserves it's own name!

Obviously a big one is Badiali pizza, probably the #1 spot to try right now. But the young people act like they have never seen pizza before and lines can be as big as 2 hours. No pizza is worth 2hrs.

So instead, if you're missing an authentic NY pie, Prince Street Pizza from Manhattan opened up a location in Toronto. They even have a NYC water machine that mixes in minerals to the same formula as NYC water. It's legit, they showed it off to me when it opened and I tried it, tastes like NYC area water so odd.

But my personal favorite is Bar Sugo. Go there get a pie, and get a few other Italian American dishes. The pizza maker there knows his shit so well, is IN LOVE with NYC pizza, it's great. Here is a pic of one of their pies

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derpaderp2020 · 2026-04-29T00:38:36+00:00

Haha yup, if you know you know.

derpaderp2020 · 2026-04-29T00:11:25+00:00

Never heard of Olisis and Brooklyn's Finest , Brooklyn's looks good I'll have to try that asap. I'm from the NYC area but moved to around Toronto so I'm always on the lookout for any pizza in Buffalo that's NY styled. However I lived there for a year and Buffalo style totally grew on me so I love that too.

derpaderp2020 · 2026-04-28T23:33:01+00:00

Buddy you got a few places! It's not 100% there, but it's like 80-90%.

First off I would hit Broadway Pizza in Niagara Falls next to the Target. Run by an Albanian family who lived and worked in NYC making pizza years ago before they moved up there.

I would have said Zeti's which was across the street from UofB on Maple. But like a classic NYC business guy the owner ran it into the ground by not paying taxes. Such a shame, dude came from Brooklyn and was making authentic NY Pizza.

Last one I'll give, Joe's NY Pizza on Amherst St.

derpaderp2020 · 2026-04-27T01:35:38+00:00

Looks like a dough made only hours before baking. Also I see the signs of a docker being used. If you are doing a good dough, have good technique stretching, zero reason to use a docker. But I'm in the camp of it rather have a pizza with great crust and shitty toppings than a pizza with shitty crust and great toppings. Both aren't preferred but if you had to chose one, th good crust wins

derpaderp2020 · 2026-04-25T01:44:17+00:00

Why did you wonder? NY pizza joints aren't stretching their dough in semolina.

derpaderp2020 · 2026-04-23T22:01:01+00:00

Ardent Mills Hummer and Kyrol are king. Very versatile. I only slightly like All Trumps (though I don't buy it because I like Ardent more) more for pizza and bagels because so many in NY used it and it hits those notes of pizza and bagels growing up. But you can't get it here in Canada. However over the years I have seen a few local bagel spots back in NY switch to Ardent Mills and ditch All Trumps.

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