New York City has always been the city of great slices, but in recent years, the craft of artisanal pizza has elevated this most beloved comfort food to an even higher level! Here are some of our favorites.
Keste Pizza & Vino receives its shipment of fresh burrata from Italy on Thursdays, then immediately starts serving the special burrata pizza that, as Keste promises, “will change your life.” Spread atop cherry tomatoes and a bed of basil leaves, the creamy burrata takes pizza to an unprecedented level. The steaming, melting burrata tastes... full article
Forcella serves Neapolitan-style pizza by Chef Guilio Adriani, and most notably fried pizzas — in which the dough is flash fried before it’s topped and baked. The result is not the deep-fried pizza you might imagine; in fact, there is little residual grease since the baking dries out the oil. The texture becomes slightly more chewy,... full article
It’s always hard to resist a sausage pizza, but the Hellboy at Paulie Gee’s has brought sausage pizza to new heights. The Neapolitan-style pizza dough is topped with fior di latte, Italian tomatoes, Berkshire sopressata picante and Parmigiano-Reggiano, plus Mike’s Hot Honey. The sweet and spicy honey and the spicy sopressata are soul... full article
One might argue, as my son did, that this is not really pizza at all, but more like bruschetta. There’s something to that interpretation, because the dough is drizzled with olive oil and garlic, blasted in the oven until it’s blistered, and then sprinkled with fresh Italian buffalo mozzarella, halved cherry tomatoes, black... full article
Grandaisy Bakery has delicious pizzas whose recipes date back to the original Sullivan Street Bakery. Though the once-owners of a single enterprise have now gone their separate ways, the two resulting bakeries both serve many similar, if not some of the same, delicious goodies. However, the cauliflower pizza is only available at... full article
Roberta’s may be in Bushwick, but that’s no obstacle to its dazzling success. In fact, it’s part of the hip charm that draws crowds to this buzzing restaurant. While the average wait at night is one to two hours, one can pass the time over drinks and cheese and charcuterie in the back tent. It’s a party! The pizzas at Roberta’s are... full article
Franny’s pizza is thin crust with no frills. The crust is springy, and the other ingredients that adorn the pizza complement it equally well. As a clam lover, I only wish there were a couple more clams on this pizza, but the chilies, parsley and olive oil make it like a vongole spaghetti only in pizza form. Simply delicious!