Pizza, the magnificent amalgamation of dough, tomato, and cheese, is a culinary masterpiece that knows no boundaries. Geography adds its own twist to this simple delight (we’ll get to water in just a second), with variations like garlic, prosciutto, and oregano enticing taste buds. From the pH of water used in dough fermentation to deciding between plum tomatoes and San Marzano, and determining which mozzarella, Vannulo versus Bufala, the quest for the ultimate pizza can become scientific. There is a rumor that Arizona holds the key to engineering the pinnacle of pizza perfection.
The battle of the pizzas, a never-ending quest that stirs the souls and stomachs of food lovers everywhere. It’s a battle where graves do not hold the fallen warriors, leaving us clueless about the victors and the fallen soldiers who sacrificed their taste buds along the way. But fear not, for I am ready to embark on this journey, ready to taste Valhalla at the end if need be.
There are two major contenders in this perceived clash: NYC and Italy, the birthplace of pizza. Well, actually… some anthropologists suggests that China is where the holy trinity of dough, tomato, and cheese may have first united. It’s tricky and this topic deserves a separate essay. Did Marco Polo bring over this ingenious creation, or was mozzarella which was known to exist in the 5th century BC in Italy give way to the pizza origins? Let’s set historical accuracy aside for a moment and focus on Italy’s proud proclamation as the birthplace and perfectionist of pizza. This reputation has been undeservedly given to them, for other countries, rightfully influenced by Italy, have elevated the pizza above and beyond the “Italy pizzas”. It’s a shame, really, that people don't give credit where it’s due. Italy may have set the stage, but others deserve the spotlight.
NYC, where the influence of Italian immigration in the 1800s brought forth the pizza. The secret ingredient? Perhaps the mystical waters of the Hudson River, with its pH levels between 7 and 8, that make NYC pizza shine. The Neapolitan style may be well-known, but the locals have crafted their own masterpiece: the legendary NY style pizza, featuring that dry mozzarella. Bite into a slice on a hot summer day (no fork required Italy!), and you’ll find yourself in pizza heaven. By New York standards that means enjoying your slice on a stoop without someone taking a leak nearby.
But I digress, my fellow apes. Actually, let me digress some more. Let's take a step back and appreciate the true heroes behind the evolution of pizza: the immigrants. Not only the Italians who flocked to the Tri-state areas in the 1800s to carve out their economic foothold, but also the present-day kitchen warriors hailing from Central America and India. These talented people have mastered the art of balancing spices and herbs, discovering the perfect water-to-dough ratio, and finding the ideal placement for the sauce (near the crust, like the wet sand during high tide). They have built upon an already great dish and elevated it to new heights.
Now, let's delve into the controversial realm of comparison. Some may argue that such comparisons are unfair, that we should embrace each pizza for its unique qualities. After all, pizzas have a way of reflecting the culture, geography, and the people who create them. No! It’s high time we address the elephant in the room: Italian pizza is far from flawless, while the pizzas of NYC is supreme. The notion that Italy is the ultimate symbol of pizza needs to be cast aside.
You see, the immigrant influence on NYC pizza has shaped it into a masterpiece. It embodies the fusion of cultures, the amalgamation of flavors, and the melting pot of culinary techniques. It’s a beautiful symphony of traditions and innovations that deliver pizza perfection on every corner. Pizza in Italy is undeniably delicious, and its rich history deserves our utmost respect. It’s no secret that wars have been waged (from what I’ve heard) and families divided (from what I’ve witnessed) over this magnificent creation. However, amidst these battles, there is a victory that often goes unrecognized—the fact that NYC pizza reigns supreme over its Italian counterpart. While I can’t pinpoint the exact moment this shift occurred, it’s safe to say that for at least three decades, NYC has claimed the throne. Italy, of course, still holds a prominent spot in the pizza hall of fame, occupying I would say 75% of that wall. But when we discuss the best pizza of all time, we must dedicate the remaining space to NYC, and perhaps other exceptional cities or countries (I have to try that Arizona pizza).
Think of Italy as the Muhammed Ali of pizza. It has solidified its place in history, known for legendary battles like the Fight of the Century (pizza marinara), the Thrilla in Manila (pizza margherita), and the Rumble in the Jungle (Pizza al taglio). However, if we were to compile a list of the top ten current fighters, Ali might rank seventh. Now, this may ruffle the feathers of boxing enthusiasts. We tend to idolize the legends of the past. Babe Ruth, Michael Jordan, Diego Maradona will always be the best. However, today’s athletes have the advantage of cutting-edge technologies (steroids), advanced nutrition, top-notch trainers, and more. We often engage in hypothetical matchups, imagining fighters in simulated environments. How would Mike Tyson fare against Ali in the Thrilla in Manila? If Deontay Wilder replaced Henry Cooper, would Ali still have emerged victorious? If Ali had access to all these resources, he would undoubtedly be considered the greatest fighter of all time. Unfortunately, these factors would have tilted the odds away from Ali. Similarly, while Italian pizza has the luxury of “being the first” on its side (again, still debatable), its inclination to remain traditional has solidified its place as the "Ali" of pizza.
We can admire it, appreciate its authenticity, but deep down, we all know that pizzas elsewhere surpass its glory. The truth is, the crust can sometimes be a bit sloppy, and the cheese tends to steal the spotlight, overshadowing the importance of the tomato sauce. That actually might be a good thing because the tomato sauce can be bright in flavor, even a tad acidic. Italians, with their archaic habits of eating pizza with fork and knives, serve as a constant reminder of their unwavering attachment to tradition. But fear not, for NYC pizza has triumphed in creating a crust so crispy, utensils are rendered unnecessary. The way the dry mozzarella is scattered across the dough is almost symbolic of the uneven distribution of wealth in our society. But here's the twist—unlike the systemic inequalities we face, this uneven spread of cheese on a pizza actually brings about a positive outcome. The sauce takes center stage, commanding attention with its vibrant presence. Yet, it gracefully dances in a delicate balance with the cheese and dough, never overpowering or outshining its counterparts. It leads the ensemble, but with a harmonious collaboration that ensures each ingredient's unique contribution shines through. It’s a testament to the evolution and innovation that has taken place in NYC, transforming pizza into a hand-held delight that can be devoured on the go. So let us celebrate the timeless beauty of Italian pizza while embracing the superiority of NYC's crispy, foldable slices. The pizza battle is done, and one thing is for sure—NYC has emerged victorious!
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Written by Adolfo Cuevas
