I liked the dappled, browned bottom crust of the Grandma slices. The Grandma slice is Coniglio's pizza-de-resistance.
The "Signature" slice here, made with slightly aged Grande mozzarella from Wisconsin. It is an excellent old-school slice, though I wish the crust was more pliant (a little less stiff).
The Makings of a Great Grandma
What goes into a grandma slice here? Fresh, house-made mozzarella, crushed canned San Marzano tomatoes, grated Pecorino, ribbons of fresh basil, grated Parmigiano-Reggiano, and olive oil.
Garlic knots from the Gods. Worth a trip by themselves if you're a garlic knots person. Light, crispy on the outside, tender on the inside, and not overwhelmed by the fresh garlic
The Tartufo, one of WP's specialty slices, made with fresh mozzarella, wild mushrooms, fresh rosemary, and white truffle oil. Consiglio mercifully goes light on the rosemary and the truffle oil.
A Praiseworthy Slice
Note the lovely hole structure on the crust of the "Traditional slice." I liked how high the slice is at the outer edge, and the fact that as you bite towards the center the crust doesn't have a hint of gumminess. It's cooked all the way through to the center. Hallelujah!
Gorgonzola, Bacon, and Apples
A special slice made that day with Gorgonzola, bacon, and apples. Not classic, to be sure, but oh so seriously delicious.
Nino, the man, the myth, and the legend. He can definitely walk the pizza walk and talk the pizza talk. He's got the pizza-crazed look in his eyes that all the great pizzaoli do.