New York City is awash in pizza styles. We’ve got coal-oven pies, pies from Detroit and Chicago, dollar slices, a pair of Roman styles, thick and lushly topped focaccia, Cajun pizza, Sicilian sheet pizza, California pizza, national franchise pizza, grilled pizza and deep-fried pizza, pies pretending to be the true pie of Naples, New Haven cheese-less clam pies, cracker-crusted bar pies, Indian pizza, and too many Staten Island varieties to count. Trying to decide what kind of pizza to eat at any given moment is almost too much responsibility for one person.
Yet underpinning this pizza cavalcade lie our humble neighborhood pizzerias, which arrived following World War II when veterans returned from the war and the stacked oven was invented, permitting individual slices to be reheated at different temperatures even as new pies were being baked. Day in and day out, these sainted places have provided nourishment and even joy to New Yorkers intent on dining cheaply and well. Even today, one can often be fed for $5 or so.
Here are a dozen of my favorite neighborhood slices. While the plain cheese is always something of a default, I’ve also included a few with more-exotic trappings. And please tell me about your favorite neighborhood slices in the comments, or by email (firstname.lastname@example.org).Read More