Do you want pizza for me?
This week, New Yorkers, who are proud to put in the best slices, were dethroned and defeated in a shocking new ranking that gave their pizza only a bronze medal.
That’s according to the latest Food & Wine Magazine pizza report, which includes the top 10 in the list of states with the highest pies. Not only did New York rank third, but its fierce rival, New Jersey, finished first. Adding insult to injury, Connecticut slipped his elbow past Empire State to claim second place.
The official Garden State Twitter account snatched the news by sharing a screenshot of Food & Wine with the caption “Fact Check: TRUTH.”
The claim caused the New York sauce to boil ̵
“If you call another New Yorker and ask him what a good pizzeria in New Jersey is, they’re likely to fail to name one,” said Ahmed Elsayed, 28, a manager at L&B Spumoni Gardens, a popular pizzeria in Brooklyn’s Gravesend neighborhood.
The Food & Wine ranking garnered awards at Jersey City Razza and Bread and Salt pizzerias, both relatively newcomers, as well as classic dates serving Trenton tomato pies, including Papa’s and De Lorenzo’s Tomato Pies.
“New Jersey seems to be superior to any kind of pizza – that’s exactly what New Jersey is,” Food & Wine senior editor David Landsel, who wrote the spicy ranking, told The Post.
“I like to think of New Jersey as what New York would look like if we were slow to appreciate our heritage a little more, if pizza makers were under less pressure and had the time and money to be more proud of their work, and if our surviving classic pizzerias had not been so inclined to tourism as a means of subsistence. ”
Second-ranked Connecticut was called up for Frank Pepe Napoletana’s and Sally Apizza’s pizzerias, as well as Zuppardi’s Apizza in West Haven. Third-ranked New York received shouts for Manhattan’s John’s of Bleecker and Joe’s Pizza; Lucali and Roberta of Brooklyn; and Scarr’s Pizza slices in the Lower East Side and Paulie Gee Piece Shop in Greenpoint.
According to Landsel, pizza in New York has two blows against it. The high rents, he said, have made pizzerias prioritize making money over improving traditional crafts. Plus, the busy atmosphere of the city left people rushing to both sides of the counter – and customers were happy with the mediocre pizza.
“I know we all pay a high price to live and do business here, but there has to be a happy medium somewhere,” he said. “And stop it with this reflexive belief in ourselves that our pizza is the best – over the years we have become too careless to say that with a straight face.”
New Jersey pizzaiolos celebrates the news.
“There are different types of pizza in New Jersey, and I think there’s a lot more to it than ever,” said Peter Gripo, 48, who owns Barstool-approved Brooklyn Square Pizza, located in Jackson, Manalapan River and Toms, New York. Jersey.
In the Toms River, 40-year-old Carlo Boemio, who owns Atilio’s pizzeria, attributes the state’s many opportunities to competition.
“You have to stand out,” said Boemio, who specializes in a thin-skinned pie but is also working on improving a Detroit pie.
Yet New Yorkers remain unconvinced of the supposed superiority of their neighbors.
“Jersey imitates New York, no matter what they do,” Elsayed said. “They always follow.”