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The Best Pizza In America: NYC


 

Song' E Napule is the place to go in NYC if you're seeking the closest thing to Neapolitan pizza from Italy. Gambero Rosso International, a prominent Italian food, wine, and travel firm, named it "Pizzeria of the Year." People love the Calzone Classico, despite the fact that their basic Margherita pizza is to die for. It's not, however, the Americanized calzone, with chewy dough packed with cheese. Instead, mozzarella (fiordilatte di agerola), spicy salami, ricotta, tomato sauce (san Marzano DOP eccellenze nolane), and basil are stuffed into the folded-over dough. If you still have room for dessert, try the massive Pallone di Maradona, which is brimming with Nutella. Prince Street's famous "SoHo Square" slice, which has tiny, thick slices of pepperoni, became a viral sensation, but it also lived up to the expectations. This pizza has the ideal balance of doughy, crunchy, sweet, and spicy (it has a kick!). However, prepare to wait in a big line, particularly on weekends or during lunchtime. John's of Bleeker, founded in 1929 by Italian immigrant John Sasso, is widely regarded as one of the first pizza parlors in NYC (and the country!). It changed locations in 1954 and has had several owners since then, but it is still run by a family. You must order a whole pie (no portions), but the manner of cooking it in a coal-fired brick oven is what makes it renowned. It's also a seated restaurant which is uncommon for New York pizza joints.

 

Ribalta is another true Neapolitan pizza establishment. According to their website, they import all of their components straight from Italy and “only utilize the mixture of flours for pizza certified by the Italian flour mill ‘Le 5 Stagioni' and the natural yeast from Italy, which makes the pizza light and simple to digest.” Gluten-free and vegan choices are also available. Roberta's wood-oven pizzas have made a name for Bushwick, Brooklyn, and are considered one of the best in the city. Individual pies are light and pillowy, while meats and salumi are cured on-site. Scarr Pimentel founded Scarr's on the Lower East Side in 2016. It immediately gained fame and established itself as a cornerstone of the New York pizza scene, appearing on numerous best-of lists. You can taste the difference since they utilize 100 percent all-natural, stone-milled flour (done on-site). Denino's first opened its doors on Staten Island in 1937, primarily as a tavern for dockworkers in Port Richmond. It's exploded in popularity since then, thanks to word of mouth about its delectable thin-crust pizza. Surprisingly, the newest Greenwich Village location is just as tasty as the original!

 

This is a unique form of pizza that originated in Brooklyn and places a strong emphasis on the sauce! The L&B method is almost like a pizza in reverse: the mozzarella cheese is layered on top of the dough before the homemade tomato sauce. It began as a horse-and-wagon operation in 1939 and has since evolved into a landmark brick-and-mortar in Brooklyn (with plans for a DUMBO addition). Koronet's is noted for their jumbo-sized slices, which are particularly satisfying after a night out. It's open until 2 a.m. weeknights and 4 a.m. weekdays, and each massive slice is only $5. Eleven B is a great place to go for genuine old-school New York pizza. Vincent Sgarlato, the proprietor, is virtually always there, as he has been since his family introduced their pizza recipe to the Lower East Side nearly 50 years ago. If you have a bit more time, there's a quick side simply for pizza or a sit-down restaurant side with pastas and more. Let's not even talk about Baker's Pizzaria. All of the toppings are available at this East Village pizzeria. It's excellent if you're looking for anything other than cheese, with options ranging from bacon/brussels sprouts/white truffle oil to a pepperoni square. There's also a $5 beer-and-slice bargain!

 

Di Fara Pizza first opened its doors in 1964, and the same man has worked there ever since. Dom DeMarco is his name, and if you come here, you'll see him make each pie by hand. This means your pizza will take a bit longer to prepare, but it will also be fantastic, verging on faultless. The circular one has various types of cheese and olive oil on it, a somewhat crispy and salty dough, and fresh basil that will make you wonder why every pizza doesn't have fresh basil on it. Get the square pie if you want something a little more intense. It's loaded with cheese and sauce, and the crunchy crust tastes like it's been dipped in butter. If you eat just one slice, you'll be hooked.


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