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  • I visited Sal's because of what I read here: "it's true NY style" or "it's nothing like a NY slice.' Total contradiction, although both are true. Let me explain: in form, the pie looks a lot like a domino's pizza; it's fairly small (compared to a NYC pie). The crust was what you'd find in a pizzeria in the suburbs of NYC: tasty, chewy (though not in a bad way), and gummy (again, not in a bad way). In visual presentation it looked like a domino's pie. Ingredients on our cheese pie (sauce, dough, and cheese) were good. I can't vouch for the toppings, but it's evident that Sal doesn't chintz on the quality of the aforementioned items. Why isn't this a true NYC pie? For one, a true NYC pie is a full 18" in diameter. Second, a true NYC slice has a seared, well done, crust (on the outside), while somewhat gummy on the inside, such that a ginormous slice can be easily folded for eating. And...if you're lucky, a true NYC slice will run a little heavy on the cheese. Sal's puts out good, solid, offerings. But his pizza is made for this market (Gaston), not NYC.
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