The classic pepperoni, the “slices”, XL sizes or doubling the portion to eat it also begin to take shape in these pampas.
Here are options to enjoy “New York Style” pizza.
Sbarro
The arrival of Sbarro to Corrientes Avenue, steps from the Obelisk (1267 Corrientes Avenue) puts our country among the 26 where this New York-born product is already present.
Its XXL size is the first thing that catches your eye. It allows the option of choosing a combo on the go with a generous slice of pizza, accompanied with a glass of soda at $ 240, or the option of two slices with soda at $ 390. To eat it, it is necessary to double the portion in half, a whole culinary experience.
It has non-traditional flavors like cheese and pepperoni; but it also has other options such as meat delight (mozzarella, tomato sauce, sausage, cooked ham, bacon and pepperoni), spinach (mozzarella, spinach, diced tomato), Italian-style margherita, Supreme (mozzarella, tomato sauce, sausage , red peppers, green peppers, onion, mushrooms, pepperoni, black olives), chicken ranch (mozzarella, tomato sauce, diced chicken, ranchera sauce, bacon, diced tomato), and the romaine also known as Al tagglio (al cut) with a rectangular format: cheese, pepperoni & bacon, supreme and veggie (mozzarella, tomato, mushrooms, green & red peppers, onion, olives).
“We know New York movie pizzas, we have seen our favorite actors and actresses eat XXL pizzas, so having the possibility of trying this style of pizzas in our city is a great novelty. The pizzas are made at the moment, the kneading and production process is carried out entirely within the premises, which guarantees fresh and quality products, ”says Jose Graneros, Director of Sbarro Argentina.
Hell’s Pizza
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It is the pioneering proposal of New York-style pizza “by slice” that transports directly to the city of the Big Apple. With its debut, in 2017, in the Palermo neighborhood, today after almost four years there are 30 stores in the country and intentions to cross borders by 2022.
This chain stands out for its fine and large pizzas (45 cm in diameter), with a flexible dough and a crunchy bite, made with selected raw materials from small local producers and seasonal vegetables.
The menu, devised by master pizza maker Danilo Ferraz, features varieties that range from the most traditional, such as Obama, with Tandil pepperoni and mozzarella; to recently added creations in its menu that represent the innovative spirit of the brand. This is how Burpizza was born, which is a tribute to the hamburger and according to Ferraz “it was an interesting challenge to bring those flavors to the balance of a slice”. It contains a blend of meat, pategras cheese, cheddar, bacon and a cucumber relish of our own creation. Last but not least, they relaunched their classic Hell’s in October, as a manifesto of the evolution of the brand. In this way he presented the Re Hell’s. This new rethought version features mozzarella, jalapeños, green and yellow bell peppers, pepperoni in hot syrup, lemon curd, and fresh dill. A pizza that “turns on” the palate and that, like the others, is offered by the slice, half a pizza and a whole pizza.
Togni’s Pizza
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The new creation of chef Máximo Togni together with chef Martín Arrieta and his partners is located in Belgrano, in Blanco Encalada 1665. After the Dogg hamburgers, they chose to continue developing another icon of American gastronomy: New York-style pizza.
Togni´s elaborates a careful product in all its ingredients and processes: organic flour, sourdough for proofing and slow cold fermentation. The sauce is made with Italian tomatoes. The pepperoni, the undisputed flavor of the brand, is made by hand and with its own recipe.
The pizza is of thin crust and is double-cooked to achieve a very characteristic crispy floor of its own. It can be ordered by portions -slices- or a giant whole 50cm in diameter. The flavors range from the classic Margherita; the best known of pepperoni; the daring pizza with chicken and pesto milanesa, the complex of carnitas (Mexican style braised pork) with chipotle mayonnaise or the seasonal one with aubergines and Parmesan cheese among other flavors.
There is also mold pizza. Rectangular, medium crust and only sold whole, this pizza plays with other varieties of flavors. You can opt for a vegan one with cashew cheese and baked seasonal vegetables; another with burrata and mortadella or one with pepperoni, meatballs and Italian sausage among other pizzas.
GorDough New York Style Pizza
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It is a 100% La Plata family business that was born from a Work and Travel in which its creator, Cristian Estaurino, ended up working in a NY-style pizzeria in December 2004. Fifteen years later, Cristian recreated that with local products recipe almost exclusively with sensory memory and a lot of self-study.
That’s how it started: pop-ups in La Plata breweries and bars, where they arrived with their ’85 Volswagen combi and all the settings to put together a New York-style spot and offer slices of their three initial varieties: cheese, pepperoni and veggie. Later the BBQ chicken and the house pizza were added: GorDough, with bacon, pepperoni and barbecue sausage. With the confinement that followed, Cristian and his wife, always accompanied by their two children, adapted this itinerant spirit and transformed their home kitchen into a removable pizzeria: GorDough by night, family kitchen by day. Thus, throughout 2020 they sold and distributed whole pizzas throughout the city. Such was the success and the good repercussions that 2021 found them with their own home. GorDough opened its first sliceshop in the heart of La Plata (48, 3 and 4), with the classic New York style of neighborhood pizzerias, to eat on the go and see the almost complete production process. The initial classic pizzas were joined by Buffalo Chicken (chicken, Sriracha sauce and blue cheese sauce), L’Italy (Genoese pesto, sauce and ricotta) and Greatful (mozzarella, cherries tomatoes, basil, olive and strands of Parmesan cheese).
“The idea of GorDough is to replicate in our city a typical New York neighborhood pizzeria. Small place, slices on the go, nothing pretentious. The focus is on the product: respect the times of the doughs, the cooking, and the varieties, which do not go beyond what is proper to the style. The great achievement was having achieved a result that for us was the goal: that the customer who has been in Brooklyn or New York tastes a bite and his body is automatically transferred to that memory ”, says its creator, Cristian Estaurino.
Tomasso
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Among its eleven stone-style varieties, this chain added the Americana pizza, which combines mozzarella, cheddar, crispy bacon and barbecue. Under a process of kneading and stretching by hand, a soft, smooth and fluffy dough is obtained, which when cooked becomes a crunchy and tender base. This variety, as well as all the options on the menu, is available for take away at the brand’s 52 points of sale located in CABA, Pergamino, Monte Grande, Rosario, Neuquén and Bariloche.
Diego Parra, Brand Manager at Tomasso, points out: “For almost 2 years we have incorporated this pizza flavor into our proposal. The objective was to be able to add an option with ingredients that were gaining a lot of presence such as BBQ sauce, cheddar and crispy bacon, products that are present in New York pizza styles and that also found their moment of fame with the arrival of hamburgers. . This is how we launched our American pizza that brings something of the spirit of “American style”, but adapted to our format ”.
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