nypost.com
gothamist.com
That's Because they use the oven inside and not outside.
I doubt that wood fire causes poor air quality. But hey, what do I know.
I saw. The complete and utter ridiculousness of NYC and their BS.Exclusive | Mama Mia! NYC rules crack down on coal-, wood-fired pizzerias — must cut carbon emissions up to 75%
New York City is even targeting beloved pizza pie in a bid to curb carbon pollutants — drafting new rules that would require pizzerias that use coal and wood burning ovens for decades to curb…
@tallblacknyc @Lexx Diamond @Mixd @ViCiouS
Nope… cooks always know an alternative way to do something. They will figure it out.. besides it’s all about the dough and sauce.. the oven was just to cook it faster.. you can take an uncooked pizza and throw it in your oven or a grill and it will taste the sameNYC ninjas need a new line now.Shit gon taste like Dominos now.
It'll cost you 'bout 20k, though....
Italians haven’t ran Pizza shops in 99% of NYC for over a decade maybe 2. They slid in Albanians in first because they looked similar and now they said fuck it and it’s mostly Mexicans/Spanish. Pizza biz is hard work and the kids of the old school pizza shop owners don’t want no part of it.
not all authentic pizzerias use coal wood
A lot of NYC bagel/pizza spots outside of the city will "import" NYC tap water to give the dough the NYC flavor.
yeah i read that too
I don't know about all over NYC, but where I know, in many places of Brooklyn, where I knew a few shop owners, they ain't giving that up. Dudes who run all cash businesses to not report chit to the IRS.
That'll put some folks out of business.....
No doubt there are a few left in certain parts of the city with actual Italians working there but not many. And yes they are mostly all mob controlled since it is generally a heavy cash business.
You better cook that in an electric oven or you'll be fined in NYC, lolOh well....
