In Boston, most pizzerias make a New York-style pizza. This is the style I grew up eating, and it is the one I prefer. This style of pizza has a thin crust (not like Pizza Hut's thin, cracker-like crust), is hand-stretched, hand-tossed and baked in an extremely hot oven (one coal-fired oven in New York reaches 2,000 degrees). Because of the high heat, the pizza cooks in mere minutes. This browns the cheese, chars the crust and gives the pizza a nice flavor. Well, trying to find this … [Read more...]