The sugars that the yeast helps release end up browning the crust. : Try These 10 Slices, 10 of the best new restaurants in New York City. If a slice pie has been sitting long enough to cool, they'll throw it back in the oven for a bit. The pizzas are served al taglio out of large trays displayed behind glass, and they bear an abundance of toppings. We struggled with including New Park because it can be inconsistent, and because you have to ask for it well-done if it's to approach its potential greatness. We're in a fundamentally different era of slicedom from the time when I wrote that Times piece, or even when I wrote my pizza book, Pizza: A Slice of Heaven, which was first published in 2005. Tuttolomondo does the whole post-oven cheese-grating-and-tons-of-basil thing made famous by Di Fara's Dom De Marco. 7 Carmine Street (Avenue of the Americas), Greenwich Village; 212-366-1182; joespizzanyc.com. Agreed, Joe’s is classic and the best slice around in my opinion. Any ambitious New York slice shop opening in 2019 or beyond will have to do the same if it hopes to distinguish itself in a pack of truly superlative peers. And pizza was my primary diet for two of those years. The superb grandma slice at Louie's—light, not too thick, nice and airy and crisp—is an example of why it pays not to be too strict about categorizing and nomenclature. Some HTML is OK: link, strong, em. But more than just the racial diversity you'd expect, you've got people from seemingly all walks of life. Are non-Queensers going to rush out here from other boroughs? 2575. Frank Mastro, who invented the gas-fired pizza oven in 1934. You have to get a whole pan, for $17, and you have to sit down in a real restaurant to eat it. The Florence native made the best slice of the day on our Brooklyn pizza crawl, and it's been consistently good on subsequent visits—superb crust, char, air, texture. They're all good. This slice (correction, it’s really a miniature pan pizza cut into four slices) hits the spot. Don't miss the burrata slice, which is blowing up Instagram. The customers are a diverse lot—this is Queens, after all, on the border of Jackson Heights and Elmhurst. But it’s worth bending the rules for because an entire pie is only about twice as big as a standard grandma slice and, more to the point, it maintains fidelity to the modest spirit of the original while gently nudging it higher. There's staff from Elmhurst Hospital across the street. When neoclassical slice-shop owners say they emulate … All products linked here have been independently selected by our editors. Fantastic, light, and airy, with goopy cheese cascading down the sides. When you live and breathe and think about pizza constantly, there are just too many variations among slices and too many gray areas. I'm usually not into sweet sauces, but I make an exception for a fresh, hot slice at Dani's. You might not notice the difference until you finally get your butt to a place like Louie's. As Ed put it, "Corner Slice may be the single best slice of pizza in New York at the moment. * Once known as "Neapolitan," until the great traditional-Neapolitan revival of the 2000s. Pizza Hut opened in 1958, Little Caesar's opened in 1959, Domino's opened in 1960, and Papa John's opened in 1989. Even if you don’t taste salt, you’ll notice the reliable crackle. Why? But the Sicilian? Joe’s Pizza. (The small shop has trouble keeping up with demand, and the slices can suffer on reheat.) And I'm Ed Levine, the founder of Serious Eats. And at $5 for the whole thing, it’s a steal. But with so many options in this city, finding the best can be tough. Perfect. Ask where to find the best slice of pizza in the city. Why? Worth seeking out not only for the pizza but for the effortless hospitality Gio and crew radiate—and for the authentic 1970s pizzeria vibe. There are slice … One tip that veteran slice-eaters will already know—you can specify your reheat temp, from "not too hot" or "warm" to "make it hot." He's also a pizza consultant, developing pizza programs at pizzerias, restaurants, and bars. Gap bridged. Based on what we've tasted, though, they seem to have internalized the best elements of the revivalist movement: They know they have to bring something new to the slice table and improve upon what's already on offer, whether it's from classic spots, neighborhood stalwarts, or some of the cheffier operations on the scene. There are the cops—it is very cop-heavy—picking up dinner for themselves and colleagues. The regular “house slice” combines the darkly caramelized, bready crust and pure-tomato flavor of a Neapolitan pie with the grab-and-go portability of a streetcorner slice. As mentioned, one of our ground rules was that we'd judge only on plain slices, and these plain slices pass. 2725 86th Street (West 10th Street), Gravesend, Brooklyn; 718-449-1230; spumonigardens.com. It's one of only two coal-oven pizzerias selling by the slice in New York—and a plain slice goes for only $1.75. And, ultimately, this body of slices represents the pizza you need to eat to comprehend the New York slice experience. (The regular New York pie is not to be confused with the Sicilian or "grandma" pie, both of which have thicker crusts. These are his choices for 10 of the best pizza slices in New York. Serious Eats is the destination for delicious food, with definitive recipes, trailblazing science, and essential guides to eating and knowing all about the best food, wherever you are. Rizzo's serves a unique slice, which it describes as a "thin-crust Sicilian." What's more, Louie's embodies the very notion of the Beloved Neighborhood Fave, which is why it's at the top of this category and not in alphabetical order, like we've done elsewhere. It's the best deal in the city for traditional, good New York–style pizza. Ed prefers "discrete areas of sauce and cheese. Nope. Nicky Hilton enjoyed a slice of pizza in New York City on Tuesday. 22 Orchard Street (Canal Street), Lower East Side; 212-334-3481; scarrspizza.com. When L'Industrie opened in 2015 under its original French owner, the tiny Williamsburg shop was making fairly pedestrian pies that garnered little attention. Etsy. Some comments may be held for manual review. The Sicilian is very nice and light, too. The regular slice is perfectly fine; better than average, really, and I'd be happy to order it if it were my local and we needed round pies for some reason. The tomato-topped slice, finished with a little Sicilian oregano, is a great way to get a taste for what the brothers are doing here, but pair it with another slice of whatever else calls to you. For 62 years, New Park has been a trusted pit stop on the road to Rockaway Beach. Here you'll find the best NYC rooftop bars, with all info you need about each venue. And, taking it to the next level, and maybe even full circle, we now have Scarr Pimentel, who developed his pizza-making chops at Lombardi's over 10 years, making pies at Scarr's Pizza. As fantastic as the grandma is, the place is a schlep if you don't live in the area, and you can probably find a slice just as fulfilling, in one way or another, closer to home. This is easiest to see in a Sicilian slice or in the end crust of a regular slice, where the crust is obviously at its thickest. But don't skip their signature spinach-dip slice, which sounds like a gut-busting gimmick but actually works, leaving you feeling satisfied but not regretful in the least. And let's be clear that we're talking only about the Sicilian here, because that is 100% the pizza they're known for. Paulie Gee’s Slice Shop. "I knew I couldn't change the pizza there, or regulars would be upset," Frank said. "So I opened this place.". They're not using fresh mozzarella on the regular pie anymore, and the fistfuls of freshly grated Grana Padano were replaced by pre-grated Romano after Dom's old counter-mounted rotary grater broke and he was unable to find a replacement. Sometimes you don’t even take the plate. Toppings, like potato with rosemary and guaciale or fresh porcini and toasted mozzarella, show a thoroughly Italian sense of what tastes good. But these questions aren't really intended to elicit new information for the asker. Sbarro, LLC is an American pizzeria chain that specializes in New York-style pizza sold by the slice and other Italian-American cuisine.In 2011, the company was ranked 15th in foreign sales among U.S.-based quick-serve and fast-casual companies by QSR Magazine. The grandma pie at Loring Place is not sold by the slice. Joe’s Pizza. You simply cannot order the wrong slice here—and that's before we even mention the fantastic sandwiches, which we won't, because this list is all about pizza. Located across from Penn Station and Madison Square Garden, the place is always busy, so you're all but guaranteed a fresh slice that hasn't been sitting. The best pizza, after all, is only in NYC. From the outside, it's an unassuming place, which, truth be told, is part of the reason I initially hadn't bothered to check it out. For starters, winter sports abound, whether you like to play, watch, or both. For regular slices, we mostly limited consideration to those made only with what's known in the industry as, Many of the entries in the list are a synthesis of notes by, and. In 2008, Sbarro was rated the #1 Quick Service Restaurant in the Italian segment by Entrepreneur magazine. It's the thing to get. It's the honest truth of New York pizza.". Get Pizza delivery, fast. The quintessential Upper West Side slice joint, located on Broadway between 101st and 102nd Streets. Tuttolomondo says he's inspired by noted Roman pizza-maker Gabriele Bonci—but that he's trying to bridge the gap between Roman-style pizza al taglio (that is, pizza "by the cut") and New York squares. Easy online ordering for takeout and delivery from Pizza restaurants near you. L&B makes a regular slice, but almost everybody gets the squares: tallish, crunchy and browned underneath, with a thick, soft interior you can use for sponging up runaway sauce on your paper plate. Comments can take a minute to appear—please be patient! Office Pizza Lunch Parties. This is the New York–iest of New York slices. Our founder and CEO Ilir Sela started Slice to solve the digital challenges his family’s NYC pizzerias faced. It's more than just a place you go to collect a photo for your Instagram feed—though, admittedly, those grandma slices translate to mega likes. Post whatever you want, just keep it seriously about eats, seriously. 200 Park Ave., 212-972-7001, Midtown East, Manhattan. (The obsession with flour and dough is typical of the revivalists: Find a celebrated new-school pizza maker these days, and chances are they're also well versed in bread-making techniques.). Owner/operator Scarr Pimentel, who has worked in pizzerias all over the city—Joe's, Lombardi's, Artichoke Basille's—blends his own milled flour with organic heritage flour from an upstate farm. Frank Pinello is the pizza man to know at this triumph of … Pizza has become more popular than ever—about one in eight of us eats pizza any given day, and it’s no surprise that NYC is ranked high as one of the best places in the world to find a delicious slice. That is what we mean by Beloved Neighborhood Faves. Some people find this off-putting because, when you bite in, it feels like the dough is undercooked. The L&B Sicilian slice really is its own thing. (To understand why a deck oven was so important for the evolution of New York pizza, check out our history of the New York slice. Joe's Pizza - Carmine St: Best pizza slice in NYC !!! Mike and his brother, Pete, employ long fermentations (which enhance flavor) of their dough, which is noticeably wet (making the finished product light and airy). The average slice of pizza has 12 grams of protein, according to Chelsey Amer, a registered dietitian. 265 Union Avenue (South Third Street), Williamsburg, Brooklyn; 718-855-8729; williamsburgpizza.com. The slice is kind of Joe's-like: crisp, thin crust; dark bake; discrete areas of uncooked, crushed tomato sauce; and aged mozzarella. "It's the re-Italianization of pizza, and not in a way that says one way is right and one way is wrong," says Scott. When it comes to Big Apple pizza, there’s a myriad of options to choose from. But after eating our way through all five boroughs, I made an executive decision and changed course. There's a bougie-looking dad and son, plus a large multigenerational family there for the non-pizza food (which I understand is also quite good). Ed Levine is the founder and overlord of Serious Eats and author of multiple books, most recently Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. A properly fermented dough will also have a nice crumb, or good hole structure, which is produced by a well-developed network of gluten. When it comes to the thoughtful reinvention of the classic New York slice here in the city, Frank Pinello may be Patient Zero. Little Luzzo's, on 96th Street between Park and Lexington, is a hangout for nearby Hunter High School students, all of whom seem to opt for the special: two shockingly good Margherita slices and a soda or water for $5. There are few New York City foods more iconic than the humble slice, perfected by pizza-making legends from Brooklyn’s Di Fara to Manhattan’s Joe’s Pizza. The more you know. Like Mama's Too, My Pie Pizzeria Romana takes inspiration from revered pizza-maker Gabriele Bonci, who is behind Pizzarium in Rome. Mama, Mama, you know I love you Mama’s Too makes pizza that is so good it makes me want to sing, but the real testament to the product is the fact that this slice joint all the way out in the Upper West Side has quickly become something of a pizza mecca. ... 3 NYC Pizza Rescue Kit. We've seen it here in NYC with Wilson Tang at Nom Wah Tea Parlor, Niki Russ Federman at Russ & Daughters, and Jason Wang of Xi'an Famous Foods. Second-generation owner Gio Lonzo (Luigi's son, who now runs the place) has devoted the entire next-door storefront to a series of refrigerators all set to different temperatures, which house the dough at different stages of its fermentation. They've since added a second location on Amsterdam and 72nd on the Upper West Side, which also needed something like this. For the first time ever, you can shop thousands of products from the best purveyors in NYC. Pizza Birthday Parties. So much has changed in the last 17 years. And there's a bonus on each slice: a couple of nubbins of fresh basil. Don't bother with the fresh-mozz slices—they're invariably bland. The crust is made from a 70% hydrated dough, leading to a very open, airy crumb and a light, crisp bite. When My Pie first opened in its original spot in 2013, astute pizzaheads would have noticed a Bonci cookbook on proud display, alongside a wood pizza peel bearing the mark of Bonci. The mozzarella is good-quality—it had a nice pull to it when we visited—and there's a good amount of Romano on it, enough to lend the slice a salty, tangy note. But if you live nearby, you know the qualities that bring you to a place like Louie's—or to Delmar in Brooklyn, or Nunzio's on Staten Island, or Sal & Carmine on the Upper West Side—and you advocate loudly for your spot. These are theoretical ideals of the perfect form, rather than actual realities. 156-71 Cross Bay Boulevard (157th Avenue), Howard Beach, Queens; 718-641-3082; newparkpizza.com. Scott Wiener is the founder of Scott's Pizza Tours. 7 Best Slices of NYC Pizza You Haven't Heard of 02/02/2015 11:51 am ET Updated Dec 06, 2017 New York City is the home of some of the best pizza in the world -- from the time the first pizzeria opened in 1905 to over 100 years later, if New Yorkers are proud of one thing, it's that we know pizza. The squares are superb, with a satisfying crisp-chewy quality and a nice open crumb that still stands up to the substantial toppings. It's a fine slice, with very even color on the crust and tight proportions of cheese and sauce. For the longest time, I mistakenly believed that a grandma was simply a "thinner Sicilian," one that typically had a lot of garlic (but sometimes not) and that often had the sauce painted on in diagonal stripes (but not always). Probably not. Before we go any further, let's define our terms. The sauce is barely evident. Per Scott's definition, the star of the show at Louie's Pizzeria is technically a Sicilian, since it proofs in the pan. Pizza can help you absorb Lycopene, an antioxidant found in brightly-colored fruits and vegetables, that may lower blood pressure rates. ... 2017 in New York City. The old-school places that laid the foundations for the revivalists to build upon. Since 2012, owner Frank Morano (who grew up eating Ray’s) has sold slices that get mobbed by pizza hounds desperate for a bite of Prince Street’s signature Spicy Spring. Scott calls it "the pilgrimage pizzeria of NYC.". Slice from Sauce in the East Village. Nino Coniglio is an idiosyncratic, itinerant pizza guy who went from pizza competitions to a superb, now-defunct shop in deep Brooklyn and is now a partner and lead pizza-maker at Williamsburg Pizza. (212) 366-1182. But Rizzo's takes it to a whole new level—you can almost imagine them meticulously laying on one two- by three-inch rectangle of sliced cheese per slice. 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