ニューヨーク・タイムズのインスタグラム(nytimes) - 9月13日 12時24分

Is New York’s best #pizza in New Jersey? We know: That’s a bold question. But according to @nytfood critic @pete_wells, the pies at @razzanj in Jersey City can stand up to the best of the 5 boroughs. He believes New York pizzerias can be divided into those that apply the steady heat of gas (like @difarapizza_nyc) and those that subject their pies to the fires of coal or wood. The high-heat group is further subdivided into the bakers (like @corestaurant and Totonno’s), whose reputations rest on their dough, and the cooks. Some cooks express themselves through combinations of toppings that have never before occurred to anybody (@robertaspizza, @pauliegee123). Others are less exhibitionistic, focused on a farm-to-table sensibility. @razzanj, which burns wood, “is one of the few that excel at both dough and toppings,” @pete_wells writes. The restaurant uses a 7-point “tomato evaluation rubric” to assess each variety for color, viscosity, texture, skins and seeds, “tomato flavor,” acidity and sweetness. And for the past 2 years Dan Richer, the chef and owner, has bought local hazelnuts, a crop that had refused to grow in New Jersey until a group at @rutgersu developed blight-resistant trees. That pizza is called Project Hazelnut. “I have never had anything like it,” @pete_wells writes. | @bryananselm took this photo of one of @razzanj’s pizzas. What’s your favorite #? — in NYC, or wherever you’re eating pizza?

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