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Pizza Hut Big New Yorker Pizza Review

Everyone is entitled to an opinion. If you knew me in person you would also know I have a lot of opinions, right or wrong. However, there are some things I am uniquely qualified to judge, to have an opinion on. One of these is pizza, one of the greatest foods ever created. Come along with me as we discuss Pizza Hut in general, and their creation with a Big New Yorker pizza review.

New York Pizza Defined

When comparing New York-style pizza to other types of pizza, there are several distinct characteristics to consider, including crust, size, sauce, cheese, toppings, and the way it’s eaten. Here’s a breakdown:

New York-Style Pizza

Crust: Thin and crisp along its edge yet soft, foldable in the middle. The crust is made from high-gluten bread flour.
Size: Typically large in diameter, slices are wide and triangular.
Sauce: Tomato sauce that’s tangy and slightly sweet.
Cheese: Generously topped with grated mozzarella.
Toppings: Often minimal to not overpower the crust, sauce, and cheese. Popular options include pepperoni, sausage, and various vegetables.
Eating Method: Usually eaten folded in half due to the size and flexibility of the slice.

Other Types of Pizza Defined – What’s your fave?

Neapolitan Pizza

Crust: Very thin at the base, with a puffy, charred edge (cornicione) due to baking at high temperatures.
Size: Smaller, personal-sized pizzas.
Sauce: Simple, with fresh tomatoes, salt, and possibly garlic.
Cheese: Fresh mozzarella, slices of mozzarella di bufala, or Fior di Latte.
Toppings: Minimalist; traditionally only a few ingredients like basil, sea salt, and olive oil.
Eating Method: Often eaten with a fork and knife due to its soft center and less structure.

Chicago Deep-Dish Pizza

Crust: Thick, buttery crust that’s baked in a round, steel pan giving it high edges and a deep surface for large amounts of cheese and sauce.
Size: Typically smaller in diameter but much thicker than New York-style.
Sauce: Chunky tomato sauce that’s layered on top of the cheese.
Cheese: Lots of cheese, placed directly on the crust before the toppings and sauce.
Toppings: Can handle a larger variety and quantity of toppings due to its deep dish.
Eating Method: Usually requires a fork and knife due to its thickness and abundance of sauce and cheese.

Exciting Kitchen Items

Sicilian Pizza

Crust: Thick, square-cut pieces with a spongy crust.
Size: Large square or rectangular pies.
Sauce: Similar to New York-style but applied in generous amounts.
Cheese: Mozzarella or a combination of cheeses, beneath the sauce in some variations.
Toppings: Similar to New York-style but can accommodate more due to the thicker crust.
Eating Method: Eaten with hands, sometimes with a fork and knife due to its thickness.

Each type of pizza has its unique characteristics, from the crust’s texture and thickness to the sauce’s flavor and the preferred method of eating. New York-style pizza is known for its balance of crispy and chewy crust, tangy sauce, and ample cheese, making it distinct from the Neapolitan’s simplicity, Chicago’s hearty depth, and Sicilian’s spongy base.

What makes me so qualified to write and review a Big New Yorker Pizza Review?

Well, I worked in the industry for about 13 years. I started as a dishwasher, to delivery driver, to eventually running ops state wide. The product we made was heads and shoulders above the rest. The challenge with a really good high-end product is keeping consistency, well, consistent.
Thinking back on my life, there is only one job I have ever had that I did not rise to the tippy top, my current job. Well, if you refuse to kiss butt, what do you think will happen?

At any rate, despite brand loyalty since leaving that field I have had the opportunity to sample a lot of brands. I see that one bite rule guy on the interwebs all the time with his score and brusque mannerisms. I admire what he does, but the street side reviews are pretty shallow, but undoubtedly heartfelt and real. That guy has an enormous following, so he’s doing it right, and far better than I am. Yet, I know the business.

All pizza is roughly the same even the Big New Yorker pizza

Pizza is dough, sauce, cheese, and toppings. Pizza Hut’s Big New Yorker pizza is exactly that. A yeast leavened crust, sickly sweet sauce, barely adequate cheese coverage, and fairly sparce corporatized toppings. What’s that mean? Good example: real Italian sausage versus what poses as that, but looks a lot like rabbit pellets. Corporations use the rabbit pellets for the sake of consistency, They use scales and cups to measure stuff for the sake of consistency. Nothing wrong with that by itself, but the taste and quality of the product suffers when one corporatizes the product components. In fact, their whole line up is essentially the same, tolerable crust, sickly sweet sauce, etc.

Oh, sure, Pizza Hut deserves many kudos. They started the whole pizza chain thing. Their personal pan pizza is okay in a pinch. Not great, but just okay, sort of like all of their offerings. But what about the Big New Yorker pizza?

New York Pizza

I’m west coast all the way. I have been to New York, but I have never had genuine New York pizza. I’ve had pizza that calls itself genuine New York pizza, but how genuine can it be anywhere other than New York? It’s like, how can you have a genuine Coney Island dog anywhere but Coney Island? And genuine pizza almost HAS to be from New York, by definition. Where did most of the Italians arrive at when the emigrated to the US? New York. 5 points. Little Italy. Later they moved westward, but still, New York IS pizza.

However

New York style pizza is not my favorite. I prefer a thicker and bready crust, sauce that mixed the sweet with a little spicy. 100% mozzarella, and lots of fresh toppings. Except Jalapenos, give me canned pickled slices of Jalapeno every time.

Hey – Pizza Hut

A few years ago, before some of you reading this were even born, Dominos pizza had a brilliant stroke of marketing. They can right out and said, “Hey, you all are right, our pizza really really sucks [and it did] so we’re changing our entire recipe so we make better pizza. And they did. It was still only middling to poor, but it was definitely better than what they had been serving. It was still dumbed down and corporatized. sometimes you make trade offs.

Pizza Hut could learn a thing or two from Dominos in this regard. Dominos is now a better product than Pizza Hut. Shoot, a handful of crap is. Papa John stinks too. They tout better ingredients blah blah blah, but bever once have I gotten a Papa Johns pizza that would score better than a 1 in the Bar Stool Sports guy’s lexicon. Same with Pizza hut, by and large.

So, is the Big New Yorker Pizza any good?

Well, in that it is pizza, it’s hard to be bad. Dominos take on this same style pizza is better by a lot. they both just stretch out their normal dough thinner, and cut the pies in 6 pieces. This does not qualify it as a New York pizza, just a chain making thin pizzas with large slices.

But is it good? Meh. It’s aight. See the videos on both.

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