Tuesday, August 10, 2010

Nina’s Argentinian vs. Motorino

I don’t ever tire of pizza because there are so many different styles in NY, as Katie and Jessica wrote about recently. We're spoiled. I’ll even admit I used to eat the deep dish at UNO’s before the calorie posting started- don’t look!! This week, though, it was classic Neapolitan style from Motorino in Williamsburg, and an Argentinian spin from Nina’s Argentinian Pizza on the Upper East Side.

Round 1: Toppings -
I ordered the special of the night at Motrorino with slabs of fresh mozzarella, salty black olives, spicy soprassata, and cremini mushrooms, and while the tastes went together perfectly, the pizza was 35% crust so there weren’t nearly enough. At Nina’s the recommended pies were the Piola, with ham and parmesan, or Con Chorizo, so we went with the Piola and a Classic. I have to give Motorino this round; I’m not sold on the ham/pizza combo, though I devoured the Classic.

Round 2: Dough/crust -
At Motorino, you get bites of great charred crust and pockets of air, making it chewy and light but doughy enough to soak up the flavors of the toppings. Nina’s is pillowy, and baked so that cheese and sauce reach to the edge and the crust is crisp but never overdone. Tie.

Round 3: Overlooked condiments -
Nina’s gives you bread along with a dipping sauce of soft eggplant soaked in olive oil that I want spread on everything. I neeeed this recipe. Motorino has a spicy crushed red pepper oil to dip all that extra crust in, and their regular olive oil is excellent quality on its own, but I’m giving this one to Nina’s.

Okay, so that was a tie, but all the better reason for you to check both out!

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