Simple counter service that specializes in square, thick crust pizzas with familiar ingredients. Here's a handy style guide that will help you navigate this brave new world of pizzas that aren't New York-style today. The style is said to have started at Pizza a Metro da Gigino L'Università Della Pizza in Vico Equense, just outside Naples, where long cakes are baked in wood ovens. The cakes are small, measuring 12 to 14 inches in diameter, and work very well as personal pizzas or as snacks in restaurants that offer a full menu.
However, over the past decade, the city has seen an influx of several foreign pizza styles that don't really fit the typical New York pizza experience, from traditional Italian varieties to strange interpretations of the Midwest. Unlike New York squares, which are covered with low-moisture shredded mozzarella and cooked sauce, pizza al Taglio has a lighter dressing of fresh mozzarella and raw tomato.
