NYC pizza

Not NYC Pizza but I definitely have a favorite. In my years I've traveled to most US states and 15 countries, to include Sicily and Italy. The best pizza I have yet to find is located in the thriving metropolis of Birch Run, Michigan - Population 1535 as of 2024. The name of the joint is Goal Post Pizza. Just thinking of the hand-tossed crust, the gravy, the fresh toppings (especially the shaved-ham) and savory-creamy-mozzarella cheese - OMG I am salivating! It has been in business since at least the 1970s and although ownership has changed hands a few times, their recipe remains the same. I was born and raised in Birch Run and left for the military in 1985. I have not moved back to Birch Run but still claim it as my home. Goal Post Pizza is one of the foods I always get whenever I travel "home". I usually call in my order when I make the transition in my drive from 23N to I-75N and pick it up before reaching my father's home. If you are ever in the area ... give Goal Post Pizza a try.

My top three best tasting pizzas that this old fart has ever shoved into his pie-hole are at:
1. Goal Post Pizza - Birch Run, Michigan
2. Muldoon Pizza - Anchorage, Alaska
3. Giovannis - Fairborn, Ohio

I am starving now.
 
tyr_shadowblade said:
The thing about NY pizza is it's not "NY style."

First of all, it should never be greasy (the biggest complaint about "NY style pizza").

Second, the dough needs to be freshly handmade.

Third, the sauce needs to be made from scratch.

Finally, never skimp on the quality or quantity of the cheese and toppings.

"NY style" tends to disregard all these things.
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Probably the most important part of NY Pizza is the water....

It's the part that California had to figure out
 
Come to think of it, I think my favorite pizza joint is Secret Stash in Crested Butte, Colorado. The decor is more fitting for a hookah lounge in Marakesh, but the crust is somehow simultaneously light, fluffy, soft, thin, and crunchy on the bottom. Plus their sauce and toppings are top notch. The last time I was there for a week I think I stopped by no less than 3 times. Just couldn't get enough.
 
Crag the Brewer said:
Probably the most important part of NY Pizza is the water....

It's the part that California had to figure out
Click to expand...
I've heard NYC pizza restaurant owners say that very same thing... but, at the end of the day, it's just NYC municipal tap water via a water treatment plant. One cretin who opened a pizza place in Colorado even gloated that he imported the precious NYC water to ensure his was the best pizza in Colorado... he could just buy NY sourced spring water locally, but no, he wanted that filtered toilet water with extra Prozac because "authentic." Whadda clown.

I hate NYC and avoided traveling there, but spent most of my life in upstate NY, near Binghamton and Oneonta. All the retired NYC and NJ mobsters loved moving to that area (most settling in Endicott/Vestal). A few opened pizza parlours and took great pride in their dough and sauce, as if they were competing with the others as to who could make the best pizza. Still New York water, with similar mineral content, but NOT from a water treatment plant. Upstate New York pizza is superior to NYC pizza. "New York style" is simply a generic term for default standardized crust thickness, does not matter how they make the dough or even how they bake it. Many places serving "New York style" use commercial frozen crusts, canned "sauce," bulk low grade casein based "cheese," then bake it in an electric oven. You may as well just microwave a Tombstone frozen pizza.
 
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