One of Slice's favorite local food writers, Josh Ozersky, checks in with a story on Anthony Mangieri of über-traditional pizzeria Una Pizza Napoletana. Ozersky likens Mr. Mangieri to a young Dom DeMarco, oh he of Di Fara fame. In his way, this young guy with tattoos covering both arms is a soul brother to the city's greatest and most single-minded pizza maker, Dominic DeMarco of Di Fara pizza in Brooklyn. Neither man seems to have any interest in the world beyond the loving, lingering task of making perfect pizzas one at a time. Mr. Ozersky describes a UPN pie: "Pliable... More

The editor & publisher of this site has been a bit neglectful of his first child as of late, paying more attention to his burger baby. As such, I've done a great disservice to Slice fans and to the site's staff members, one of whom, E-Rock, submitted this piece back when the first signs of warmth were hitting the city (and at a time when he had some weird fixation with X Files re-runs). Let this piece by E-Rock, then, signify a return to renewed posting vigor on Slice. WORDS BY E-ROCK .::. Ah, the first days of summer-esque heat... More

The Post gives props to East Village coal-burner Luzzo's in a story cleverly headlined Old King Coal. (Heh, those merry old souls that are the copy editors there.) What they say: Lombardi's, Patsy's, Grimaldi's, Totonno's, John's. Aside from rabid fans, there's one thing these legendary New York pizzerias have in common: coal-burning ovens. The super-hot kilns, aficionados agree, can elevate a pie to greatness by perfectly charring the crust and imparting a smoky flavor. But there are only a handful of them left, since city codes prohibit new coal ovens from being built. "Nobody can get them. They're like taxi... More

Word is that Vinny Vincenz Pizzeria will be celebrating its one-year anniversary tomorrow night from 8 to 11 p.m., "or whenever Vinny kicks [you] out." There will be live Latin music and, we assume, lots of pizza. Slice hasn't been to Vinny Vincenz's yet, though we've heard great things about the place from several readers. This might be a good time for us to check it out. One thing we like already: Vinny's hours. 11 a.m. to 2 a.m. Sunday through Thursday, and 11 a.m. to 4 p.m. Friday and Saturday. Congrats on making it through the first year, Vinny.... More

UNA PIZZA NAPOLETANA Location: 349 E. 12th St. (b/n 1st/2nd aves.) Phone: 212-477-9950 Getting There: Closest train is L at First Ave. Cost: $16.95 a pie, whole pies only. Four types of pies only Payment: Cash only Hours: Thurs. and Fri., 5 p.m. until out of dough; Sat. and Sun., Noon 'til out of dough Slice on Una Pizza Napoletana Your favorite pizza weblog had its work cut out for it today—or should we say "work sliced out"? When it rains, it pours, dear readers, for there is yet another pizza story in the city's major media today. Following on... More

The Village Voice's Robert Sietsma visits newcomers Una Pizza Napoletana and Fornino. On Fornino: Fornino takes a historical approach to pizza, dividing pies into three categories melodramatically entitled Naples, the First Generation; Italy, the Second Generation; and Fornino, the Third Generation. I won't bore you with the absurdity of this breakdown, which fancifully assigns pizzas to places. Section one features a nicely charred version of the margherita, the pie that, in 1889, dumped cheese on Naples pizza for the first time. Section-two pies showcase signature ingredients of regional Italian cuisines, with good results in the case of the Siciliana (eggplant,... More

UNA PIZZA NAPOLETANA Location: 349 12th Street (East Village, b/n 1st/2nd aves.) Nearest train: L Train to First Ave. Phone: 212-477-9950 Hours: Thurs. & Fri., 5 p.m. until sold out of dough; Sat. & Sun., Noon until sold out of dough Payment: Cash only The Skinny: Get there early; proprietor Anthony Mangieri stops making pizza when the day's allotment of dough runs out. For now, it's BYO on the ALCO. No take-out, no delivery. It took some convincing to get me out to Una Pizza Napoletana last night. I'd already eaten enough pizza for the week: an entire plain... More

words and photographs by mara and eli, special to slice .::. While there is no shortage of late-night pizzerias, good ones are few and far between. But Vinny Vincenz is changing that. Vincenz offers real Sicilian pizza right off the L train—and as late as 4 a.m. Vincenz, born in Carroll Gardens and raised in Bensonhurst and Bay Ridge, has brought his Italian magic to the East Village, near the corner of 14th Street and First Avenue. Vincenz been working in New York City pizzerias from age 13. Now owner of his own pizzeria, open less than a year, he... More

HOLY SMOKE! A new coal-oven place has opened recently. Named Luzzo's. It's at 211-13 First Avenue, between 12th and 13th. Here's what NYMetro has to say about it: Coal-burning ovens are hot commodities for pizza makers. Thanks to city codes, the only way to get one is to inherit it—which is what Charles LoPresto has done at Luzzo's, his new East Village restaurant. At one time, the spare, bare-bones space housed a bakery read more ...LUZZO'S Location: 211-13 First Avenue, New York NY 10003 Phone: 212-473-7447 Payment accepted: Cash only Slice on coal ovens. [Thanks to Alaina for spotting... More