HOME > Chowhound > General Topics >

Discussion

Is pizza getting bigger? [moved from NYS]

I've noticed this in the last year or so. I ordered a slice today and ate half. I notice people still ordering 2 slices.

Please advise

  1. Click to Upload a photo (10 MB limit)
Delete
  1. When I was a kid I recall a large pie being at least 18". The crust would run up the sides of the box! Now I think a standard large pie is 16". Now if it's summer pizza down the Jersey shore the slices are enormous. But I only see them there and then.

    10 Replies
    1. re: Chinon00

      Here on Long Island, many pies (for example the two smalls we got yesterday at a "Neopolitan" upscale joint) are miniscule. I'd call them appetizer size myself, they are personal/bar pies and good if you aren't looking for any leftovers. I myself grew up on 18" but they were bigger than than, they had to break the crust edges to fit it in the box. The ones we got yesterday were in a 10" box and they didn't even touch the sides by a long shot. I have stopped remarking on it at this point, really. But I love a giant slice, that you have to fold up to eat, and the pointy edge flops down. Call me a plebeian, but that's what I grew up on in the 1960s and 70s.

      1. re: coll

        Large pie is still 18 inches and 8 slices, small pie is 16 inches and 6 slices, individual pie is 12 inches. at least at the pizzeria I used to work at in Mahopac

        1. re: ryanallday

          That sounds right to me, these new 10" or less pies are a whole new ballgame. Sorry to hijack OPs thread and talk about how SMALL pies are now......but I had started my own about a place here on LI and found out I was in the minority. Could be a "generation gap" kind of thing (just to date myself further!)

        2. re: coll

          I was introduced to pizza in the "50's at a place under the el (elevated train) in Brooklyn at a place called Frank's, I still have dreams of the pie, 18", thick bubbly crust which is a rarity nowadays, oozing cheese, and tomato sauce where pieces of cooked tomato lingered. It was my Friday night hangout and an introduction to my teen years

          1. re: budcar

            I have heard of Franks and sorry I never got there. But yes, that is pizza to me.

            Why were all the good pizza places under the El?

            1. re: coll

              That was when the guys would stretch the dough with their knuckles and toss it in the air in the front window. Salesmanship. And the sausage was sliced links and the pepperoni would "cup" and hold its oil.

              1. re: Chinon00

                You touched a chord from days of old, when pepperoni was sliced as thick as a silver dollar and would "cup", as you describe. Today's angstrom- thin slices are pathetic.

                1. re: Veggo

                  My husband (circa early 1950s Brooklyn) forced me to learn to enjoy my pizza plain. Toppings were one of his bugaboos, however he remembers pizza coming from bakeries so that may not be relevant anymore! I always wondered where that quirk came from.

                  1. re: coll

                    I grew up In Bushwick Brooklyn . Bread only Bakeries had small maybe 15" pizzas plain or with anchovy on Fridays.

                    1. re: scunge

                      Thanks for the clue, I'd love to get to the bottom of his obsession with plain pizza!

      2. Well the size may be bigger but the quality is way way down. Slice pizza today is just not very good, for the most part. About 95% of the pizza places are mediocre to poor. Probably due to low quality ingredients, plus a combination of less sauce and more cheese. I once asked a place why they do that, and the answer was "the public wants a lot of cheese."

        For me, the gold standard is Patsy's in East Harlem, where they use a lot more sauce and less cheese, and a much higher level of ingredient quality.

        3 Replies
        1. re: lemarais

          I always automatically ask for whole pies with more sauce and less cheese. I really should get a discount, don't ya think? Or they should charge more for extra cheese, like they used to.

          1. re: lemarais

            "Well the size may be bigger " although of course the replies above indicate that the size is not bigger. Nor does my experience.

            "asked a place why they do that, and the answer was "the public wants a lot of cheese." "

            what a horrible idea, catering to the tastes of customers. How do they stay in business? Oh, right.

            1. re: FrankJBN

              There's a pizzeria near me that smothers their pizzas in cheese. Their regular cheese is the equivalent to most places' extra cheese. Their extra cheese would be a quadruple cheese. I'm sure some customers think this is "value," except that to me, the cheese is pretty flavorless, undercooked, and unwieldy.

          2. I routinely eat 2 slices, but maybe I'm just a pig - can't picture only eating half! Although maybe it varies from pizzeria to pizzeria.

            1 Reply
            1. re: Solstice444

              If I buy it a slice at a time I am happy with one. But if I get a pie I will eat two or more. Unfortunately I usually take out a pie, it's hard to stop when it's sitting on the table in front of you!

            2. I consider myself to be a "fat guy" and I can only eat one slice from Whole Foods. It's a healthy slice.

              1. The Sal's Just Pizza chain, which is mostly north of Boston, specializes in an 18", 3 lb. cheese pie cut into 8 slices, except that if you order a "slice", you get two slices, a fourth of the pie. Why, I can't say. They are known for this but take pains to explain it whenever people order by the slice.

                1 Reply
                1. re: greygarious

                  That's a north of Boston thing, not just Sal's, but at those Market Basket locations that make pizaa, they have signs up warning that a slice is a 1/4 pie.

                2. I grew up with 18" large pies and 12" smalls. A lot of places now sell 15" larges and 12" smalls. The upscale joints sell 12" larges and 10" smalls. I've found only one NY slice joint that does 20" larges, which is the ideal size for folding. Ledos does an 8" small, a 14" medium, and an 18" large, but those are rectangular pies..