NY STYLE PIZZA FROM PIAZZA

New York–style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat.[1] This style evolved in US from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. This style of Pizza is quite similar to the original Italian version. Regional variations exist throughout the Northeast and elsewhere in the U.S.

Characteristics

New York–style pizza is traditionally hand-tossed,[3] consisting in its basic form of a light layer of tomato sauce[2] and dry, grated, full-fat mozzarella cheese; additional toppings are placed atop the cheese.[3] Pies are typically around 18 inches (45 cm) in diameter, and commonly cut into 8 slices. These large wide slices[4] are often eaten as fast food or a “street snack” while folded in half from the crust, as their flexibility sometimes makes them unwieldy to eat flat. Folding the slice also allows it to be eaten with one hand.

New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City water are also credited with giving the dough in metro area pies their characteristic flavor.[4][5] Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.[6][7]

Typical condiments include dried oregano, dried basil, grated Parmesan cheese, garlic powder, and dried red chili pepper flakes.

 

 

How to: Make The Perfect Pasta

The formula for pasta seems oh-so-obvious: water + pasta =dinner—right? But sometimes it’s the supposedly simple things that prove to be the trickiest.

It turns out the window for pasta perfection—not too mushy yet not too chewy—is dangerously slim. And then there are all the other factors to consider. Should you add salt to the water? Or oil? What about a cold-water rinse at the end?

If your head is spinning (ours certainly is!), take a deep breath and let go of the pasta panic. We’ve assembled the best (and easiest) tips for excellent pasta every time.

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The BEST Italian Meatballs EVER!

INGREDIENTS

Pasta Norwalk CT

Pasta With Meatballs

DIRECTIONS

  1. Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  2. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  3. Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  4. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  5. Meanwhile, crumble the pork and beef into a mixing bowl.
  6. Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
  7. Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don’t overmix.
  8. Shape the meat mixture into 1-1/2 inch balls.
  9. Dredge the meatballs in the flour until lightly but evenly coated.
  10. Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
  11. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
  12. Remove the meatballs, and repeat if necessary with the remaining meatballs.
  13. Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
  14. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  15. Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
  16. Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
  17. Serve the pasta in warm bowls or piled high on a large warm platter.
  18. Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

Welcome To Our New Website!

Welcome to Piazza Pizza & Pasta of Norwalk CT! This is our new website! Fresh and modern as it should be for every restaurant 😉

We offer the BEST NY STYLE PIZZA IN NORWALK CT along with authentic and signature pasta dishes and everything in between. Have a look at our menu and please call us if there is something you like that you don’t see. We are always happy to accomodate and serve you the best we can.

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