[11217mackem]

You fold it then you eat it.

I cannot think of a single slice shop (non-chain) in NY / NJ where you they produce pies like you describe. They are making the pizza from scratch.

They reheat the slices until they run out of a pie. Then they make a new pie and put it on the counter.

I think what you mean is that most most New York style pizza outside of greater New York area is not great. I don't know what I'd call it.

Standard fare, affordable pizza in the US is mediocre outside of the North East. But that's OK, we can't even BBQ.

[tflinton]

> You fold it then you eat it.

I’m very aware, then you get a grease slick coming down your arm or pants. Ruined many a shirt that way.

[11217mackem]

If that was unavoidable, you'd see thousands of people on the streets of the five boroughs walking around with grease all over their arms and pants. Hilarious image.

[hn_version_0023]

I hate to say it, but it doesn’t seem like you’re very aware.

I grew up eating this greasy stuff; you either dab the grease off with a napkin or fold it and let it drip on the plate.

You don’t do what you described unless you’re unaware that it’s going to happen. If you indeed ruined many a shirt this way, you are so incredibly unaware that I stand aghast at your unawareness.

[kritiko]

What do you consider good pizza? American chain pizza style?

You mention Neapolitan pizza, but that's typically a very wet pizza from oil and fresh mozzarella as well.

[snypher]

Point it down and not up.