Longtime SE'r/Slice'r simon reports with some more intel on Buca Pizza, the new wood-fired-oven place on the Upper West Side:
Very favorable first encounter. They favor a less puffy cornicione than Keste, to the benefit of a crisper undercarriage, while remaining extremely light. No tip sag or swampy middle whatsoever on my Margherita, even on the last slice. The crust achieves an excellent balance between shatteringly, audibly crisp, and light, airy, and delicate. No doughiness. A pleasant yeasty tang. Just enough salt. The tomato and cheese were good, not extraordinarily so, but of obvious quality. The star here is the crust. I have yet to try the other offerings, but from the benchmark test, which is the Margherita, I'd say it's very promising. If you're anywhere near the area, I'd very enthusiastically recommend eating here. Sorry no pics, I didn't bring a real camera and it's too dim on here for crappy iPhone pics.
201 103rd Street, New York NY 10025 (Broadway/Amsterdam; map)
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.