What, exactly, is the difference between the pizza at Cane Rosso and the pies at newer offshoot Zoli's NY Pizza Tavern? Well, one is Neapolitan and the other is New York-style, obviously, but what does that translate to in terms of ingredients and cooking process?
Jay Jerrier & Co. have come to the rescue with a handy-dandy infographic (or "cheat sheet," as they're calling it) that illustrates the different attributes of the four different pie styles available at the two pizza meccas — for example, the crust of Zoli's Sicilian pie is twice as thick as the Grandma, and has a "savory, anchovy-laced" sauce in contrast to the G-Ma's "slightly sweet" sauce. And of course, Cane Rosso's Neapolitan pies have that oh-so-controversial "tip sag" thing going on.
· More Cane Rosso coverage [-EDFW-]
· More Zoli's coverage [-EDFW-]