Artichoke Basilles Pizza & Brewery
The Sicilian and the plain are marvelous: fizzling cheese over flavorful, sweet-ish sauce all underscored by a crust that combines tooth with appropriately charred, crunchy places.
Dom DeMarco snips some fresh basil to top his pizza. (credit: difara.com)
Di Fara Pizza
The legendary slice. Famously superb, this sizzling slice comes with crisp but not crumbly crust, perfectly balanced sauce, and meltingly soft cheese. Watching the owner crown each hand-made pie at the end with fresh basil leaves and olive oil is when your mouth starts to water. Be prepared for long, slow-moving lines – many, many foodies make the pilgrimage.
Joe’s Pizza
(Photo: Jesse Zanger/melikeeat.com)
Wildly popular, hole in the wall-ish, classic Village joint with thin, pliable crust, freshly sweet cheese that doesn’t smother the tangy sauce, and a 3 a.m. slice that will give you sweet dreams.
Prepping the classic "Square" at L&B. (credit: spumonigardens.com)
L&B Spumoni Gardens
The Sicilian is amazing (they call it simply a “Square”). Its crust properly doughy, sending a flat riposte to the thin mania rampaging through NYC. Silky mozzarella melts between the dough and sauce—this is what allows the crust to be light but crispy on the bottom. Perfection.
Maffei’s
(credit: Maffei's Facebook)
Order the Grandma’s slice for the way the olive oil and cheese lightly blister over its naturally fruity tomatoes and crunchy yet oily, light crust.
New Park Pizzeria
(credit: File photo/Clipart)
Off the Belt Parkway near JFK, this is the best straightforwardly great pizza in Queens, for the not too sweet, not too salty sauce, the thin, yet airy, charred-in-the-right-places crust, and lovely supple cheese.
Some of the delicious fare at Roberta's. (credit: robertaspizza.com)
Roberta’s Pizza
Savor the fluffy lush mozzarella cheese, piping hot and melting over a marinara with the merest hint of sweetness, all held up by a well-baked crust that’s nicely chewy on the inside.
Saluggi’s
(credit: Saluggi's Pizza/Facebook)
Follow the sauce on these ample slices, from the tender crust in the middle to its crunchy chewy edge. The way the delicate lushness of the homemade mozzarella complements the subtle, savory, tart red base will complete you.
The Spunto storefront. Within: pizza goodness. (credit: spuntothincrust.com)
Spunto
65 Carmine Street
New York, NY 10014
(212) 242-1200
spuntothincrust.com
n/b no slices after 5 p.m.
Reviews & more info
New York, NY 10014
(212) 242-1200
spuntothincrust.com
n/b no slices after 5 p.m.
Reviews & more info
Cracker-thin crust allows many guilt-free slices to be consumed—and no sogginess either. Sauce is pungent, mozzarella creamy fresh.
Sal & Carmine’s
(Photo: Jesse Zanger)
In an age where gooey, fat slices of bland mush are being pushed out of just about every storefront with the word “Pizza” above it, we thank goodness for Sal & Carmine’s. The place has been making a classic thin-crust slice since 1959. The crust has the right amount of crunch and faint charring from the oven, infusing the tart sauce with a slight smoke. If you are looking for a classic, straightforward slice, it doesn’t get any more on target than this. Chances are good you’ll still find Carmine Malanga behind the counter – his brother Sal lamentably passed away in 2009.
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