Slideshow: New and Notable NYC Pizzerias

Barboncino (Crown Heights, Brooklyn)
Barboncino (Crown Heights, Brooklyn)
The crust is artfully "leopard-spotted" with thin, flaky charred bubbles making for a smoky flavor. It's a thin crust, one that's crisp just out of the oven and sturdy enough that you can pick it up without glop-dropping toppings onto the plate—or your shirt. In this it skews more toward the American end of the wood-fired pizza spectrum than the more traditional, soupier-centered Italian pies. 781 Franklin Avenue, Brooklyn NY 11238 (near St. Johns Place; map); 718-483-8834; barboncinopizza.com
Wild Rise (DUMBO, Brooklyn)
Wild Rise (DUMBO, Brooklyn)
What you get is a moderately puffy pizza with a chewy, tender crust whose flavor is wonderfully complex. That's due to the naturally leavened dough, which makes use of a starter culture from Italy that the Wild Rise team maintains in a special incubator. Yes, incubator. If that sounds a little geeky, you should know that the owner, Steven (who declined to give his last name), has a degree in microbiology, which explains the the more technical information on the pizzeria's blog as well as the statement that "Wild Rise is about combining science and origin to elicit the passion and soul of authentic Neapolitan pizza while elevating what good pizza can be to a new level." 68 Jay Street, Brooklyn NY 11201 (at Water; map); no phone; wildrise.com
Forcella (Williamsburg & East Village locations)
Forcella (Williamsburg & East Village locations)
The montanara pizza here is awesome. Imagine a very good Margherita pizza, with a bright, zingy sauce and some incredible house-made mozzarella but with a foundation reminiscent of one of those fried-dough wonders you only see at the state fair—at once crisp, chewy, moist, and puffy in only that way fried breads get. And the regular pies are pretty great, too. 485 Lorimer Street, Brooklyn NY 11211 (Powers/Grandmap); 718-388-8820; forcellaeatery.com with a new location at 334 Bowery, New York NY 10012 (near East 3rd; map)
Antika Family Style Pizzeria (Washington Heights, Manhattan)
Antika Family Style Pizzeria (Washington Heights, Manhattan)
The crust is light, airy enough, and takes a nice burnishing from the oiled pan, becoming crisp-fried-chewy in spots while remaining soft and moist (but not underdone) in others. It doesn't quite reach the heights of Adrienne's grandma pizza in the Financial District (my benchmark for this style), but it's close. 3924 Broadway, New York NY 10032 (near 164th; map); 212-781-9100; antikapizzeria.com
Paulie Gee's Brunch Service (Greenpoint, Brooklyn)
Paulie Gee's Brunch Service (Greenpoint, Brooklyn)
Paulie Gee's isn't new this year, but brunch service there is. And the Monte Christo pizza ($15) is outrageously good, remaining my favorite brunch pie there. This amazing combination of salty-sweet, crisp-chewy pizza awesomeness kills me. Made with mild gouda, ham, and a drizzle of maple syrup, it really is reminiscent of the sandwich it's named for. 60 Greenpoint Avenue, Brooklyn NY 11222 (Franklin/West; map); 347-987-3747; pauliegee.com
Sottocasa (Cobble Hill, Brooklyn)
Sottocasa (Cobble Hill, Brooklyn)
The menu comprises 20 different pizzas plus a calzone. They're all fairly traditionally topped—various combinations of prosciutto, olives, sausage, eggplant, artichokes, mushrooms, etc. Too early to say where it stands in the spectrum of NYC wood-fired-oven pizzerias. 298 Atlantic Avenue, Brooklyn NY 11201 (near Smith Street; map); 718-852-8758; sottocasanyc.com
Pizza Roma (Greenwich Village, Manhattan)
Pizza Roma (Greenwich Village, Manhattan)
At Pizza Roma, business partners Andrea Franchini and Edoardo Sanges serve both take-out slices from the long, narrow front of the shop and sit-down whole pies in a comfortable and bright dining room tucked away in the back. (Trivia: The back dining room used to be the Zito family's living quarters in the early days of their bakery.) 287 Bleecker Street, New York NY 10014; 212-924-1970; pizza-roma.it
Artichoke Basille's Frozen Pizza
Artichoke Basille's Frozen Pizza
Tearing right into the Artichoke frozen pizza while it was hot, and ... hey, this is not bad. In fact, it's pretty damn good. For a frozen pizza. There are real artichoke hearts at play here, slivers and chunks of them. Fans of the signature artichoke-spinach slice at the actual pizzeria might be disappointed in the restrained application of that topping combo on the frozen pie, however. Not necessarily a real "opening," but it's notable because it's one of the city's famous slices, now in frozen form. Available at A&P–owned supermarkets, including Waldbaum's, Food Emporium, Pathmark
Pauline & Sharon's (Park Slope, Brooklyn)
Pauline & Sharon's (Park Slope, Brooklyn)
Pauline & Sharon's opened in the space once occupied by Peppe's Pizza & Panini. The plain slices I've had here have been pretty remarkable, and while I wanted to love the sausage slices, they're way too salty. I haven't been in a while, though, and some Yelp reviews have been pretty brutal though others have been ecstatic. Invest in a slice. If you don't like it, you're only out a couple bucks. 597 Fourth Avenue, Brooklyn NY 11215 (17th/18th streets; map); 718-788-7333; paulineandsharons.com
Gray's Papaya Dollar Slices
Gray's Papaya Dollar Slices
There's a reason why the hot dog line remains long while the line for dollar slices at the Greenwich Village Gray's Papaya is nonexistent. The slices there, ladies and gents, are not very good. 402 Sixth Avenue, New York NY 10011 (at 8th Street; map); 212-260-3532; wikipedia.org/wiki/Gray's_Papaya