Motorino's Brussels Sprouts and Pancetta Pie
We dream of this pizza. p.s.: Learn how to make it yourself here.
Di Fara's Sicilian
Here is everything you need to know about Di Fara
Paulie Gee's Anise and Anephew
Sweet braised fennel works amazingly well with salty guanciale, with an anisette cream drizzled on top to emphasize the fennel's licorice-like flavor. Congratulations, Paulie, and keep them pies coming!
Pier 76's Vodka Pie
Totonno's Coal-Fired Pizza
Totonno's: 1524 Neptune Avenue, Brooklyn NY 11224 (b/n West 15th and West 16th streets; map); 718-372-8606
Sal and Carmine's Slice
L&B Spumoni Gardens' Sicilian Slice
For many Brooklynites, a Sicilian slice at L&B is as much a rite of passage as that first awkward teenage kiss.
Best Pizza's Pickled Vegetable Pie
It might be one of the best regular slices in the city, but it's the pickled vegetable slice that haunts our dreams. Onions, fennel, broccoli, sprouts, cauliflower—they all get the brine treatment before being generously deposited on top of the excellent pies. It's unusual, and unusually good.
You can make your own by following these instructions.
Artichoke Basille's Grandma Slice, On A Good Day
On a good day, they're sublime. On a bad day, they can border on too greasy and crisp without enough chew, but are still worth a bite. Ask for a corner slice to get an extra helping of the crisp, nearly blackened shreds of cheese that come in contact with the edges of the pan.
Patsy's Coal-Fired Slices
Patsy's slices are the missing link of pizza. The clear middle ground between the old world Neapolitan pies and the modern New York slice. They are quite literally little slices of history.
Patsy's Pizza: 2287 First Avenue, New York NY 10035 (117/118; map); 212-534-9783