“You’re naturally eating pizza at least once a week,” SexySlices told me. It has a thick dough that fluffs up consistently to the edge of a crispy, buttery crust that’s typically charred and caked in excess with a super intense, oven-dried sauce.”īuffalonians love their pizza as much as Angelenos love doughnuts (have you seen how many doughnut shops they have?). The sauce is rich, ladled generously, and a little sweet. Buffalo-style is traditionally an overdone pie, and ordering ‘well-done’ on top of that is common. A hefty portion of cheese with good browning (some places make it super-dark). “It has to have cup-and-char pepperoni with grease in the center of each cup and blackening on the top along the rim. One of my favorite pizza experts, a Buffalonian pizza expert who has anonymously reviewed about 100 of the city’s pizzas (he’s shooting to have reviewed 150 by the end of 2018), and who goes by the handle SexySlices, defines Buffalo-style pizza thusly: If you were going to use other regional styles to describe it, I’d say it’s a Detroit amount of cheese with a Motor City trim, a Maine undercarriage (think Portland’s Micucci’s or Slab), and a New York City soul. Buffalo-style pizza is typically a cup-and-char pepperoni pizza, one with a slim, sometimes non-existent crust coastline with ingredients out to, and sometimes even over the edges, a thick, airy undercarriage with little to no structural integrity that’s topped by a sweet sauce and enough cheese to nearly always guarantee a cheese pull. It’s also been compared to a circular version of Sicilian-style pizza, but there’s less structure to the undercarriage of Buffalo-style pizza and its signature sweet sauce is nothing like what you get at places that make the best Sicilian slices. They and a handful of other non-Buffalo-style pizzerias are worth checking out, but you can get those styles of pizza elsewhere.īuffalo-style pizza has been described as a hybrid of Chicago deep-dish and New York, or somewhere between Detroit’s airy, high-lipped cheesy crust and New York City’s traditionally thin-crust pies. Roost, chef Martin Danilowic’s restaurant in the Crescendo building on Niagara Street on the West Side, serves a tidy menu of pizzas that would cause as much of a stir in New York City as some of its trendier new places, where they plate their pizza in one of the most unique ways I’ve ever seen. Pizzaiolo Jay Langfelder’s pizza-truck-turned brick-and-mortar restaurant, Jay’s Artisan Pizzeria, could be put up against well-regarded masters of the genre in America’s other great pizza cities. The Neapolitan-style wave has landed in the city, too. Let’s be clear: you can, to a lesser degree, get New York-style pizza in Buffalo. But I’m going out on the line and putting a decade of pizza cred built by writing about and visiting hundreds of pizzerias in New York City and across America to say that Buffalo-style pizza is America’s most underappreciated regional style. They and so many other great places have their merits. For starters, Di Fara in Brooklyn, Pizzeria Bianco in Phoenix, Frank Pepe in New Haven, Pizzeria Beddia in Philadelphia, and Great Lake in Chicago before it closed. I’ve eaten pizza at many of the most well-respected pizzerias in America.
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