I think of Scarr’s, Joe’s, L’industrie, and Luigi’s as all being canvas slices: they’re perfectly balanced and architecturally impressive, but they come across very neutral to me in terms of flavor. So, they’re ready to be customized with chili flake/garlic powder/Parmesan etc. as the customer sees fit. Lucia hits me like a complete flavor that someone specifically set out with intent to deliver. I love all these slices, but I wouldn’t top a Lucia slice with anything; I’d lightly salt and pepper the others. Patsy’s, when it’s on, is a slice that transcends the division for me.
Scott Wiener recently called Luigi’s “the honest truth” about NY pizza, so you’re definitely not alone cbruno!! One of the advantages Luigi’s has going for them is (or so I remember hearing) a multi-stage proofing process consisting of three coolers at staggered temps, allowing for a lot of control over the state of their dough when it’s fired. Assuming this is true, I’d be curious to know how long ago they got so technologically savvy in their pizza making. I wouldn’t imagine they always had that system in place, and it’s not a luxury I’ve heard of in any other pizzeria. The family reportedly also owns their building, which lets them put such a system into place at all.
How long have you been eating at Luigi’s, and has the pizza always had the same qualities?
