Celeste — 502 Amsterdam Ave (between 84th St. %26 85th St) New York, NY 10024 Chef Giancarlo Quadalti changed his style and moved away from Neapolitan by draining the tomatoes to reduce the consistency of the soup. Review of Slice —Yelp (4 stars) — Zagat 24 Osteria Cotta—513 Columbus Ave (between 84th St. %26 85th St) Manhattan, NY 10024 — (21 873-8500) Giuseppe Cangialosi, formerly of Emporio, runs the wood-fired pizza program at Osteria Cotta.
Yelp (4 stars) --website and menu --. Owner Chris Iacono worked at his brother Mark's pizza place, Lucali, before opening this place in Park Slope. First-rate ingredients, such as hand-cut pepperoni, fresh mushrooms and a mix of low-moisture mozzarella cheeses, fresh homemade mozzarella and imported parmigiano-reggiano, demonstrate a commitment to quality. Grandma Giuseppina's secret sauce recipe stands between those and the thin dough.
Pasquale Lancieri, one of New York's leading brick-oven pizzerias, opened its first pizza place in Harlem in 1933 (although its pastries originate even further afield, on the Lower East Side). He is often credited with inventing the New York portion itself, the store located in Turtle Bay %26, on the Upper West Side, is now owned by the fourth generation of family pizza makers. Known as “America's first pizza place,” Lombardi's is both an American institution and a New York one. What began in 1905 by Neapolitan immigrant Gennaro Lombardi is still a Little Italy staple, promising a pizza baked in a charcoal oven with a smoky crust, topped with purist tomato sauce, fresh whole-milk mozzarella and basil.
They import all their ingredients directly from Italy and “only use the mix of pizza flours certified by the Italian flour mill 'Le 5 Stagioni' and the natural yeast from Italy, which makes pizza light and easy to digest, according to their website. Pizza here is still prepared with several different types of cheese, olive oil, and fresh basil, which will make you wonder why not all pizzas are covered in fresh basil. Roberta's wood-fired pizzas helped make a name for Bushwick, Brooklyn, and are known as one of the best pizzas in New York. There's an express side just for pizza or a restaurant to sit down with pasta, and more if you have a little more free time.
Keste is also the official headquarters in the United States of APN (Associazione Pizzaiuoli Napoletani), whose mission is to protect and preserve the Neapolitan pizza tradition and promote the art of making pizza. El Fornino de Ayoub has been known for its pizza riffs over the centuries, so try a traditional cake or try something new for yourself. Roberta's helped start the new Neapolitan movement in this city, and this list of pizzas would probably look very different without the influence of its spongy, chewy dough. If you grew up watching Dom DeMarco prepare your pies at Di Fara, in Midwood, you might never want to travel to New Jersey for pizza.
We've invested a lot of energy in understanding what makes a particular pizza so delicious, and few places have perplexed us like Bread And Salt in Jersey City. Unique to New York (except for one place in Michigan), this is the bit people think of when they think of a piece of New York. But even if Razza wasn't in the New York metropolitan area (it is), and even if it wasn't closer to downtown Manhattan than most of the places on this list (it is), blistered, wood-fired pizza is still among the best in New York, New Jersey and Mars. It's a counter service place that looks like a neighborhood pizza restaurant from the 1970s, and it's where you'll find excellent New York-style folding slices with a dough that's both chewy and crunchy.
Emporium— 231 Mott St (between Spring St. %26 Prince St) New York, NY 10012 — (21) 966-1234 This restaurant is part of the Aurora Group. La Pizza Fresca Ristorante - 31 E 20th St (between Broadway %26 S Park Ave) New York, NY 10003 — (21 598-0141) This restaurant has a very pleasant atmosphere that makes it pleasant to hang out at it. .
