Slice - slice.seriouseats.com

Yeah. Bubbles is awesome. I don't hear from him for a few weeks, then he drops in with the Drive By, spittin' some seriously dope bullets.

Bubbles, you really hit the nail on the head with your analysis of pizza in these neighborhoods. I am totally with you on the Pizza Box, and you will not have to worry about subsequent visits, because it never fails to come correct. Also, I am also in agreement with you on the likes of Ben's. It is crap in my eyes and not even worth the stomach space, when there are places like Joe's and Pizza Box within only a couple of blocks. Cheers and thanks for putting your heart in harms way for the all of your fans.

Went to Pizza Box for lunch today since I saw this article. Thanks for the heads up on a good slice!

Unless I say otherwise, I judge joints by their plain slice. My aim is to guide the curious and clueless (pay attention) through the seemingly endless pizza options in New York and avoid the mistakes that I've made.

NYC Food Dude, I checked out your NY Pizza Tour alright - endorsing Bella Napoli and Dean's in the same blog is gross negligence - did you actually eat at these places or just judge them on the picture you took? I sense the force is weak in you. You actually think Bleecker Street is the best pie in West Village? Although, considering that you give props to John's, your tastes might just be out of sorts. We got a term for that where I come from - you're having a WACK ATTACK. Like my man Fred Levine says, you don't know delicious....

Class is dismissed

I like it, NYCFG, I have to say that I like it, you're coming right back at me, just as you should! You do seem to be on an equal opportunity NY Pie tour, just as I am, I will give every place a try once or twice. I know places like Bella Napoli and Dean's off the top of my head and can converse on pie in different neighborhoods because I take the time to try them out, just as you do.

Our approaches are similar, but are conclusions are not. That's fine, though. It is important to distinguish between piehouses and slice joints, but it is also necessary to call foul on the Food Network when they proclaim BSP the city's best (slices or otherwise). That shet just doesn't fly and somebody needed to call them on it.

As far as my top 3 pies and top 3 slices in Manhattan - you'll get them in the next article, I haven't ranked in a minute and have to think on it for a bit.

DJ Bubbles-

Damn right me. We're New Yorkers talking about food. Well, we're New Yorkers, so it could be talking about anything. That means we're opionated and we want it known where we stand. We couldn't have it any other way. I respect you calling foul on Food Network. I like BSP a lot, it's one my top slices, it's definitely not the best pizza in New York. I'll be looking out for your top 3 pies and slices and maybe try to come up with my own. I'll also be posting a Staten Island Pizza tour on NYCFoodGuy.com in the next few weeks. They can do pizza out there too. Keep it real.

I took a Village walk-thru yesterday eve(5-6:30pm) and picked up a few slices... I hadn't had pizza or pasta in over a week, so I was gastro-primed for whatever was in store. It was essentially a, "GIVE ME RED SAUCE, OR GIVE ME DEATH..." kind of moment. I was hungry.

My intentions were to go with standard slices; limiting myself to one per joint. But what man's fortitude is strong enough to deny first-cut of a hot virgin pie capped with fresh mozz? Don't strain the grey matter--it's a whole different ball game when she's looking you in the face. Being speechless, I pointed, and $3.25 later, I was out on the sidewalk in front of Joe's. After one good bite, I ventured across to that fine triangular park to bench with my newly found piece of pie'ss.

First stop: Joe's, $3.25. Uber fresh and hot, excellent hand-feel & fold('libretto') great crunch to the crust, good depth with a nice chewy texture. Cheese tasted great, nice and tender, no gummy residue. Sauce tasted ok, a bit bland(akin to canned paste) and overall, was missing something... I do prefer some fresh basil on a this genre of pie. Verdict: A solid slice; better than average.

Second stop: Pizza Box, $3.50(I think). Needed a quick reheat, but did seem freshly made. "Bleeker, we have a problem with the crust!" I would love to maintain a direct writing style here, but we need to be frank about the failure of my crust last night... (Ask your doctor about C.D...) I tried to hold the fold; I really wanted it. I even offered her rest in between attempts... Nothing but soggy limpness. I was let down. I marched slowly to the fork tray, and returned to my seat, keeping my gaze directed away from the ovens... The last three inches of slice entirely collapsed, causing a cheese + sauce avalanche of sorts. I wish I could post the pic. here... Alas, armed with my fork, I ate on.

Moving along: cheese was okay, a bit tough, leaving a slight gummy afterchew, but not too polly-o (it did need to be deliverd via utensil, so it's consistency may have been concentrated, per lack of crust.) The sauce was very good and really satisfied my crave of things red. I'd say a bit more oily that watery, and left an oily residue on the paper plate, yet I really was enjoying the balance of salt to sweet, with the constant kick of the fresh basil. Verdict: An unacceptable slice; disqualified by the crust SNAFU. The sauce scored enough yum points to bring me back for a chance at redemption.

Third stop: Bleeker Street Pizza, $2.75. Fresh, but with a reheat. Can a crust be too cruchy? Yes. I don't know what they cook the pie on, but it comes out with a fabricated texture--a fine grid pattern. When attempting to fold, it literally cracks along its fault lines. The end result is an awkward hand feel, with jagged sharp approaches to the bites. The chew is a masticatory assault--sharp, crispy, yet finishing loose..."Where the hell is my gluten?" Risoterria may have been smiling, but I was not. The finish reminded me of what happens intra-mouth after chewing down a cheap graham cracker, or Capt'n Cruch--a reduction to homogeneity. Whatever it was, it seems like they were unnaturally forcing the crunch quality, therefore compromising the ideal crusts which crunch only to reveal a softer, more breadlike center. The cheese was nice--well-located, good taste and texture, without gummy residue. Sauce was very good, and the basil taste was excellent. Verdict: Pizza is bread, not cheese and crackers--the crew needs to go re-read the chapter on leavening dough. But, for that dime, I'll be going back to check for improvements...

So, with that, each slice had it's merits. And it was clear that all the shops were serious about their pies. I'd like to have a $3.00 max per slice price, and all to receive the basil treatment. I suppose if the crust issues are a chronic problem, I could slap a Pizza Box slice over a Bleeker slice, and see what happens with the hybrid... Next week I'm walking with a friend to see what those coal ovens can do...

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