Do you want a pizza for me?
This week, New Yorkers – who are proud to sling the finest slices – found themselves fired and defeated in a shocking new location that gave pizza a pure bronze medal.
That is according to Food & Wine Magazine’s latest pizza report, which included a top 10 list of states where the pies reign supreme. Not only did New York place third, but its bitter rival, New Jersey, came in first. Adding insult to injury, Connecticut turned past Empire State to claim second place.
Garden State’s official Twitter account trumpeted the news by sharing a food and wine screenshot with the caption “Fact Check: TRUE.”
The claim caused the New Yorkers̵
“If you call another New Yorker and ask them what a good pizzeria in New Jersey is, chances are they won’t be able to name one,” said Ahmed Elsayed, 28, a manager at L&B Spumoni Gardens. popular pizzeria in the Gravesend neighborhood of Brooklyn.
The Food & Wine rankings garnered acclaim at Jersey City pizzerias Razza and Bread and Salt, both relative beginners, as well as classic collections serving “tomato cakes” in Trenton, including Papa’s and De Lorenzo’s Tomato Pies.
“New Jersey seems to excel at any kind of pizza – that’s just the way New Jersey is,” Food & Wine senior editor David Landsel, who wrote the juicy position, told The Post.
“I like to think of New Jersey as what New York would look like if we slowed down to value our heritage a little more, if the 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 bent so strongly into tourism as a way of earning a living. ”
Second-ranked Connecticut were called out to New Haven opponents Frank Pepe Pizzeria Napoletana and Sally’s Apizza as well as Zuppardi’s Apizza in West Haven. Third-placed New York got shoutouts for Manhattan’s John’s of Bleecker and Joe’s Pizza; Brooklyn’s Lucali and Roberta’s; and slices collections Scarr’s Pizza on the Lower East Side and Paulie Gee’s Slice Shop in Greenpoint.
According to Landsel, New York City pizza has two strikes against it. High rents, he said, have made pizzerias prioritize making money over refining traditional crafts. In addition, the city’s high-pitched atmosphere has left people in a hurry on both sides of the counter – and customers are happy with mediocre pizza.
“I know we all pay a heavy price to live and do business here, but there must be a happy medium in there somewhere,” he said. “And stop it with this reflexive confidence that our pizza is the best – we got way too sloppy over the years to say it with a straight face.”
New Jersey pizzaiolos celebrated the news.
“There are different varieties of pizza in the state of New Jersey, and I think there are a lot more than ever,” said 48-year-old Peter Grippo, who owns the barstool-approved Brooklyn Square Pizza – with locations in Jackson, Manalapan and Toms River, NJ.
In Toms River, 40-year-old Carlo Boemio – who owns Attilio’s Pizza – attributes the state’s many opportunities for competition.
“You have to stand out,” said Boemio, who specializes in a thin-crust grandmother but also works on perfecting a Detroit-style pie.
Still, New Yorkers remain unconvinced of their neighbors’ supposed supremacy.
“Jersey mimics New York no matter what they do,” Elsayed said. “They always follow.”