When I talked to Cosimo Tiso of Louie & Ernie's in January, we talked about white pies, his pizzeria's third-best seller:
"You either grew up eating white pies or you didn't," Tiso said. "If you didn't, it's not your thing."
And then, on Totonno's reopening day, Lawrence Ciminieri there said that the Russian community in nearby Brighton Beach was really into white pies.
What's a white pie? On the U.S. East Coast, it's a pizza that ditches the red sauce and uses ricotta and mozzarella, often topped with a little garlic and drizzled with olive oil and sprinkled with black pepper.
I had never really had a white pie until I first visited NYC in the late '90s before I finally moved here. I'm not sure it's my thing, but I figured I'd poll all y'all Slice'rs and see where this variation stands in the hardcore pizza-loving community.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.