The Truth about JOES PIZZA NYC

 

The Truth About JOE'S PIZZA ?

Sorry to say, It SUCKS" !!!

The Most Overated Pizza in New York ?

Joe's Pizza, Carmine Street

JOE'S PIZZA

Greenwich Village, New York

"NOT VERY GOOD"

Despite what you might have heard, Joe's Pizza of Carmine Street is not very good. In fact the pizza is quite "Mediocre" and of just moderate quality. I have felt this for ary long time, every since I moved to New York City 39 years ago. How Joe's Pizza gets rated by many as one of if not the best slice of pizza in New York is beyond me. I just don't get it.  It's not that very the pizza is very good and you could debate of the numerous slices of Pizza in New York City, which of the Top Rated Pizzerias has the best pizza. The Pizza at Joe's is not in the same league as the top eselon Pizza Parlars in New York City. "Not even close. The Pizza at Joe's is merely sub-par, and I would surmise that the only reason that Joe's is rated so highly amongst the media, is for the reason that is often the case, the people writing for magazines and newspapers on food, often are not really qualified to be writing about food, and are put into improtant positions simply because they are writers, and they go along with the crowd ( general public & other writers), simply because it's the easy way out, the can write the piece, though it may be very inaccurate of the facts, as in the case with writers writing that Joe's Pizza is one of the best in the city, and that the Pizza at Joe's is good, it's just not true.

Though I don't really like Joe's Pizza, and never have thought highly of it, I have eaten it numerous times over the past 30 years or so, simply because I have a good friend who likes it, as well as my cosuin, and I'd end up in Joe's many times, eating the pizza, simply because I was along for the ride. Some times it was OK, but it never knocked my socks off. "Never."

I live just one block from Joe's, and for years there was a great Pizzeria called Pizza Box on Bleecker Street, less than two blocks away from Joe's, and that's were I always went to get a slice or two. The pizza at Pizza Box was "Excellent" and that was the Pizza and Pizzeria that made the Best Pizza in the area, and "Not Joe's" And Pizza Box should have been getting all the high praise from magazines and local newspapers, Not Joe's. But they didn't. The under-qualified writers who wrote great things about Joe's, never wrote anything about Pizza Box, as these writers were followers, and went along with everyon else. People who really knew pizza, and lived in the neighborhood, they all went to Pizza Box. And besides having Superior Pizza, Pizza Box was a much nicer pizzeria physically. They had tables that you could sit in, unlike Joe's, which I always hated that you couldn't sit down, and relax while eating your slice. Not good (Joe's) at all. And the Pizza Box had a beautiful garden in the back, where you could enjoy your pizza as well. And for those who love Beer, Pizza Box sold beer as well, and they made great Meatball Parm Sandwiches, and the oner Julio was a real nice man. I

I really miss Pizza Box, a place that made superior pizz than Joe's. Though the Pizza Box is gone, there is an alternative in the neaighborhood, for tasty pizza. Pizza that is superior to Joe's pizza. The place is Artichoke Pizza on Macdougal Street, just one block from Joe's Pizza, and the pizza at Artichoke Pizza is so "much better" than Joe's it isn't even funny. And I'm not talking about the Artichoke Pizza slice that made Artichoke Pizzeria famous, but the regular Cheese Slice, also known as Pizza Margherita. The regular cheese slice at Artichoke Pizza is one of the Best Slices of Pizza in town. And not only is the pizza at Joe's not very good, but it's quite "Expensive" at $4 a slice for just average pizza. "A complete and total Rip-Off" !!!

The regular Cheese Slice at Artichoke, may be $5 a slice, but it's gigantic, almost twice the size of a regular slice anywhere else, including Joe's. And the regular slice is "oh so Tasty" you will absolutely Love it, unlike Joe's, which you will only love, if you're a Followerm and don't know good pizza if it smacks you in the face, then you probably like Joe's.

Well, I've given you the facts on Joe's mediocre pizza, and the much better option for a true tasty slice of New York Pizza at Artichoke Pizza on MAcdougal Street. Now, the decision where you go is your. Mediocre Pizza or one of the Best in Town? You decide which pizza you'd rather eat.

DBZ

LOOKING FOR GREAT PIZZA

"FORGET JOE'S"

Make Your Way to ARTICHOKE BASILE PIZZA

ARTICHOKE BASILE PIZZA

Macdougal Street, Greenwich Village

NY NY

THSI PIZZA is AMAZING !

The PIZZA MATGHERITA at ARTICHOKE PIZZA

"It's So GOOD" !!!

SUPERIOR to a SLICE at JOE'S a block away on Carmine Street

GREENWICH VILLAGE

NEW YORK NY

ARTICHOKE PIZZA made with ARTICHOKES

In CREAM SAUCE

 is the THING that MADE ARTICHOKE BASILE PIZZA FAMOUS

I myself, and most people who really know great Pizza really do not care for

this particular type of Pizza created by cousins Fracis Garcia and Sal Basile.

Their Artichoke Pizza is very popular with the general public, who seem to

just Love it. We don't, but we absolutely LovAnd if youe their regular slice 

Margherita Pizza. It's oustanding, with wonderful Tomato Taste with one of

the Best Sauces on Any Pizza in New York, along, with grated Grana Padana

Cheese, olive oil, and Fresh Basil, this pizza taste "Oh so Good" !!! And if 

you give it a try, and compare it to Joe's Pizza's medicore Slice, you are sure

to Forget Joe's, and find yourself making the trip to Artichoke Pizza, whether

you live in the neighborhood, as I'm so lucky to live, or you are traveling from

futher afield, you sure to Swith from going to Joe's, to opting for a superior

slice of Pizza at Artichoke Basile Pizza instead. Nuff said.

"Be smart and go to Atichoke"

The Creators of ARTICHOKE PIZZA

STATEN ISLAND COUSINS

Francis Garcia & Sal Basile

Real SICILIAN PIZZA Recipe

SFINCIONE

This is Real Authentic SICILIAN #PIZZA

the Kind you find in PALERMO

RECIPE :

• 1 tablespoon dry active yeast
• ¼ cup/45 grams fine semolina
• 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

• 2 tablespoons olive oil, plus more for greasing pan and drizzling
• 1 small onion, thinly sliced
• 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
•  Salt and pepper
•  Pinch of red-pepper flakes, or to taste
• 1 cup fine dry bread crumbs
• 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
• 8 anchovy fillets, cut into 1-inch pieces
•  Dried oregano, preferably Sicilian

1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

.

RECIPES FROM MY SCIILIAN NONNA

CAPONATA

ARACINI (Sicilian Rice Balls)

PASTA con SARDE

MACCHERONI

RAGU SICILIAN

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