NYC style pizza is not necessarily no flop

This whole “no flop” craze over NYC is not historically accurate. If you ordered a whole pizza at almost any pizza place in NYC, Long Island or NJ you were bringing it home in a box. Not a lot of people ordered a whole pie to eat in the shop. At the shop you ordered slices and those slices were sitting on the counter and were reheated. Reheating the slice would stiffen the crust making it less likely to flop. A slice straight from the oven had flop.

Dave Portnoy insisting that good slices have no flop is changing what pizza was. You can prefer your pizza come out of the oven with no flop but you shouldn’t pretend that’s how good NYC pizza used to be. You don’t have to take my word for it, the evidence is in the age old tradition of the pizza fold. The fold is to give the pizza more structure so it doesn’t flop. You no longer need the fold with these no flop pies.