Ed Levine visits Pizza Mezzaluna in Greenwich Village for his review this week on Serious Eats New York, where the thing to get are the small, $5 individual pies:

The 12-inch pies ($14 to $17) that come out of the oven are minimally puffy, light-crusted beauties with fine hole structure. (In my perfect pizza world the cornicione would be another inch higher, however.) In style, these pies fall smack dab in the middle of the wood-oven New York Neapolitan-style pizza tradition of Pizza Fresca, Luzzo's, and yes, Mezzaluna. If you do the crust-tearing thing here, you will find that the crust is cooked all the way through, from the outer lip to the center of the pie. Said crust also gets a properly blistered char, though bubble freaks might be disappointed at the lack of huge bubbles. Even the impossibly cute pizzette ($5) has a fine crust. All the crust needs to achieve crust greatness is some sea salt.

Pizza Mezzaluna

146 West Houston Street, New York, NY 10012 (b/n MacDougal and Sullivan; map)
212-533-1242