Review: Patsy’s Pizzeria, East Harlem NY

Patsy’s vs Patsy’s vs Rosie’s

Most ofInside Patsy’s Pizzeria, East Harlem

It’s true, however, that all of my coal-oven pizzeria experiences have been good ones. If you’re going to the trouble of operating a coal oven, I suppose, you’re going to be serious about making good pie.

Coal burns at a very high temperature and low moisture level, both well-suited for pizza. Coal oven pies often inhabit a middle ground between the crisply rigid New York style pies that come from a gas deck oven and the softer puffier Neapolitan pizza baked in 90 seconds at 900+ degrees in a wood-fired oven. When everything goes right, a coal-fired pie sports a crisp yet chewy crust with an ideal texture.

The take-out counter

In 2008, three years before this blog was launched, we visited Patsy’s in East Harlem en route to a Yankees game. We stopped in at the take-out counter just for a plain slice on a sleepy Sunday morning, and it was a revelation.

The legacy coal-fired oven

For the first time in decades, on that visit I ate pizza that brought back the magic of the pies I had loved so much in my formative years. Not only the flavors and textures, but the smell of the dough was distinctly a throwback experience for me.

Neapolitan pie from Patsy’s in New Rochelle

Not long ago, we visited the the New Rochelle branch of Patsy’s. It’s a big, modern, and pretty waterfront space, teeming with happy suburbanites. The look and feel there is nearly opposite of the well-worn look at the East Harlem Patsy’s, which has been serving pies for 80 years now.
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Source:: Pizza Quixote