Baby Tommy’s Taste of New York

9 Reviews on “Baby Tommy’s Taste of New York”

• Jetsmoother

  Missed the mark at a few key points. Having been raised (and lowered) in New Jersey and with parents born in Brooklyn and Upper Manhattan, knowing what qualifies for good pizza is almost hereditary.The only redeeming quality of Baby Tommy’s pie is the tremendous size. It’s all down hill from there.The pie was very soggy. So much so, no amount of reheating could restore any crispness.One of the reviewers was spot on when she identified the overly sweet taste of the dough and sauce. I suspect that careful examination will reveal refined sugar and/or corn syrup adulterate both ingredients. Sweeteners don’t belong in pizza. Attempting to hide the taste of bitter tomato sauce with sweeteners is merely an indication of cheap, inferior (perhaps canned) tomato sauce. Using high quality tomatoes or a superior sauce negates the need to neutralize the bitterness with a refined sweetener. Why sweeteners of any kind are being added to pizza dough is a real poser.Judging by the amount of acid indigestion I received a few hours after eating the pizza, I would venture to guess that lurking along side the sweetening agents is another ingredient that does not belong in pizza, soybean oil. The only type of oil that should be used in pizza is olive oil. Soybean oil in any type of Italian food is a clear indication of cutting corners in an effort to minimize food cost.The taste of the cheese was the best part of the pie but overall, the product was bland and I found myself doctoring it up with good oregano, imported freshly ground pepper and garlic powder.This is not the New York pizza I remember. This is New York pizza by way of the bean counters, not the New York pizza of purists.

  August 16, 2015, 5:11 pm

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• J.a.f

  A taste of BAD attitude. The pizza a is NOT good enough to put up with bad attitude. This does not taste like NY/NJ pie!!!!

  April 22, 2015, 6:21 pm

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