Had a pizza new years weekend in New York.
I first went to Pasty's on Thursday night (the one in spanish harlem). Great pizza although too burnt on the bottom even for my taste. They still have a great sauce.
On Saturday before new years I was hoping to go to UPN and Luzzo's. UPN was closed until tomorrow - this was fine since Luzzo's (around the corner for those who don't know) was open. There were eight of us and we were first in the place. I got a chance to talk with Michael for a while - interesting guy
First my thoughts on the pizza. I've never had a lighter crust than at luzzo's. It was incredible how light the crust was. It wasn't airy - the cornice didn't look like mine
- just light. Thin, but not crispy. Like others have mentioned, I didn't taste any salt nor did I get a sour taste from the dough at all (i.e., no starter). I really enjoyed his pizza. He offered me a job - too bad I'm not local.
I watched him closely. He does put oil on before baking (suposedly extra virgin). He puts on a little basil leaf before cooking and a big one (or two) after. Bufalo mozz.
Mind you, some of what I mention here I'm not sure I fully believe, but I think I could tell when he was throwing me a fast one.
He let me touch the dough to show that it was cool - not warm and not cold. He mentioned that he had a fridge to keep the dough in after he made it initially - not a cold fridge but a cool one (like 50 degrees). He claimed the dough I was eating was 3 days old. As for the sauce - San Marzano with a bit of salt. He said Caputo didn't work for him with that oven.
On Sunday I went to Modern pizza in new rochelle - let's just say I don't care to comment.