When it comes to a lunchtime staple in New York City, many people immediately think “pizza.” It’s quick to make, it’s inexpensive, and everybody, it seems, knows a place to get the perfect slice. So, what are the newest trends in one of New York’s oldest foods? Scott Weiner, owner of Scott’s Pizza Tours, made an appearance on 710 WOR’s Len Berman and Michael Riedel in the Morning program to deliver the goods.
“The last couple of years, we’ve seen this big spike in Detroit-style pizza,” Weiner told Riedel and newsman Joe Bartlett, sitting in for Berman. “I wouldn’t call it a deep-dish because I don’t want to confuse it with Chicago deep-dish, which is a kind of dense crust. This is more of a light, open bread, like a focaccia - sauce on top, burnt cheese around the edges, and everybody’s doing it this year.”
When asked by Bartlett about cauliflower crust pizza, Weiner was somewhat dismissive about the trend. “You look at the ingredients of a cauliflower crust, and usually it’s worse than the bread crust...Have you ever mashed up cauliflower? Does it hold itself together? You’ve got to mix it with a ton of cheese, which means you’re really eating, like, a bunch of cheese.”
Weiner also offered some tips for barbecue enthusiasts who want to try grilled pizza as the warmer weather approaches. “Stretch out your dough on a tabletop, and make sure it’s coated in flour when you stretch it, so you don’t stick. Then you’re gonna brush oil onto one side of the dough. Put the oil side directly on the grill… flip the dough over… and then wait until the ingredients set.”
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