there is little difference in the pizza in ny and my part of jersey.
much of the personality of te pizza lies in the the ovens. old fashioned ones are fired by wood or coal and made of brick. temperatures range from 500 to about 700+ degrees F.
the produce is also a factor, imported tomatoes, oils and cheeses mostly go through jersey before they get anywhere.
stick to commenting on cheesesteaks and brotherly love, crapface.
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