Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
The hotter your pizza is from the oven at Farinella Bakery, in New York City's Tribeca neighborhood, the better it will be. That's true of all pizza, yes; but when it's got Farinella's crust, it's particularly true. When the patate pizza ($3.60) is still oven-fresh, the almost cracker-thin crust is still pliant and, while crisp, a bit chewy in a great way; the delicate slices of potato and onion are bound with melted mozzarella, and a few grates of black pepper finish it off. When it gets sliced and re-heated, that crisp crust can get a little dried out and stiff; but otherwise, it's a slice totally worth recommending.
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.