You must take the A train......

if you want to eat this pizza in Harlem......

"So I walk into a pizza place in California, ask for a slice, and they hand me a can of soda!"

And you post this just as I am trying to go a week or 4 without pizza to try to cut a huge portion of my sodium intake.

Cynthia--not to sabotage or anything, but how much sodium can a pie with fresh mozz., fresh tomatoes and fresh basil have? (What I just enjoyed tonight: but one slice only...)

Cynthia--not to sabotage or anything, but how much sodium can a pie with fresh mozz., fresh tomatoes and fresh basil have? (What I just enjoyed tonight: but one slice only...)

Well, there's the rub, Barb. I live alone so if I make a pizza, it gets eaten over a couple/three days, but I take in all the sodium there is by myself. I am not supposed to be eating any excess sodium at all (since there is more than enough naturally in foods to meet requirements).

I'm gonna go look at how much it could be on the USDA nutrition database.... brb.

ACK!! ACK!!! 4842 mg.

This pie was seriously good. Thing is, there's no place to sit down inside - there's just a counter, an oven, and a coca cola vending machine.
So we sat in the car and ate the whole pie.

The pie hails from Patsy's - one of only two places in NYC which use a coal fired oven, the other being Lombardi's. When coal ovens were outlawed back whenever, these two places were grandfathered in.

The coal brings a very desirable charred effect to the party..........May have to go down there for another one today.

Cynthia--not to sabotage or anything, but how much sodium can a pie with fresh mozz., fresh tomatoes and fresh basil have? (What I just enjoyed tonight: but one slice only...)

Well, there's the rub, Barb. I live alone so if I make a pizza, it gets eaten over a couple/three days, but I take in all the sodium there is by myself. I am not supposed to be eating any excess sodium at all (since there is more than enough naturally in foods to meet requirements).

Perhaps I've asked you this before (and apologies if I have), but are you sure that you have sodium-responsive hypertension? It only accounts for ~20% of the total if I recall correctly.

Mark Lipton

John,

Slice suggests there are more coal fired pizza ovens in Manhattan. Have you checked any of them out? Do they no longer have coal fired ovens?
http://slice.seriouseats.com/archives/2007/11/slice-coal-oven-pizzeria-map.html

but are you sure that you have sodium-responsive hypertension?

In fact, I am quite sure that I do not have sodium-responsive hypertension.

(See PM)

I trust their info over mine - it was my understanding that Lombardi's and Patsy's were the only ones - I will have to make this a long term research project.

John,

Slice suggests there are more coal fired pizza ovens in Manhattan. Have you checked any of them out? Do they no longer have coal fired ovens?
http://slice.seriouseats.com/archives/2007/11/slice-coal-oven-pizzeria-map.html

As a side note, if you took the A train to Patsy's you'd have a SERIOUS walk from 125th on the west side.

Much better (if less poetic) to take the 6 to 116th and Lexington.

I trust their info over mine - it was my understanding that Lombardi's and Patsy's were the only ones - I will have to make this a long term research project.

John,

Slice suggests there are more coal fired pizza ovens in Manhattan. Have you checked any of them out? Do they no longer have coal fired ovens?
http://slice.seriouseats.com/archives/2007/11/slice-coal-oven-pizzeria-map.html

As will I. I am planning on being in Manhattan soon on business and hope to try a coal fired pizza. Time will be short so I hope I will be able to find one close by.

As a side note, if you took the A train to Patsy's you'd have a SERIOUS walk from 125th on the west side.

Much better (if less poetic) to take the 6 to 116th and Lexington.

You people are killing me here..........

John,

Coal-fired pizza places are springing up down here in florida...guess there are no regs. there. It is by far my fave--the one I was talking about above is coal-fired with the simplest ingredients: fresh mozz, sliced tomato and basil. Super thin crust, charring. This place, Anthony's Coal-fired Pizza, has a tag line about "Our pizza is well-done." And when we took my MIL from England for this treat, she hated it--"It's burned!" she says...Heh. But I won't go into detail about what she eats...

b