A Slice Of New York

My Pie Pizzeria Romana

Like Mama’s Too, My Pie Pizzeria Romana takes inspiration from revered pizza-maker Gabriele Bonci, who is behind Pizzarium in Rome. When My Pie first opened in its original spot in 2013, astute pizzaheads would have noticed a Bonci cookbook on proud display, alongside a wood pizza peel bearing the mark of Bonci. For the casual eater of pizza, we’ll stress that Bonci is an outsize figure in the world of pizza, and when a spot can claim a connection, pizza nerds sit up and listen.

It turns out that the two brothers who opened My Pie, Michael and John Ozger, learned from Bonci himself, and now turn out medium-thick, crisp, and light squares topped with good-quality organic ingredients in an unsuspecting part of Midtown. The pizzas are served al taglio out of large trays displayed behind glass, and they bear an abundance of toppings.

My Pie’s bready slices would be a fantastic find anywhere, but in its original location on Lexington and 57th, they’re a godsend. They’ve since added a second location on Amsterdam and 72nd on the Upper West Side, which also needed something like this.

How We Made This List

Our original goal was to come up with a master list of all the New York slices you have to eat before you die. But after eating our way through all five boroughs, I made an executive decision and changed course. Why? Because we didn’t want to publish yet another pizza bucket list. The internet is full of them, and you deserve more from us.

New York’s slice culture seems to be making an evolutionary leapled by the aforementioned revivalistsand we wanted to give this moment some context. So I decided to split up our list into three parts to do just that:

• The Revivalists: The slice shops described above, led by the ingredient- and technique-obsessed new wave of pizza-makers.
• The Classics: We’ve chosen to define “classics” as continuously operating pizzerias that date back to between the 1950s and the 1970sold-school spots that played a not-insignificant part in the rise of the New York slice joint, and that we consider the best in class of the First Golden Age of the Slice.
• The Neighborhood Favorites: These spots may fly below the radar in a citywide sense, but locals will be quick to send you thereor not, if they want to keep a good thing to themselves. They’re places that serve as community gathering spots or local touchstones.

Before we go any further, though, some caveats.

* Once known as “Neapolitan,” until the great traditional-Neapolitan revival of the 2000s.

Dani’s House Of Pizza

Dani’s is way the heck out in Kew Gardens, Queens, a true neighborhood spot if there ever was one, so you’d think it would be a casual, quick-grab kind of place. Nope. The few seats at the counter are never not filled, and there’s a line out the door at lunchtime, at dinnertime, at 3:30 p.m. on a weekday, at midnight on a rainy Friday when the streets are otherwise empty, and at 10 p.m. on the coldest night of the winter in 2015, when I first visited after looking at an apartment nearby.

The crust is super thin, crisp, and light, with a generous helping of sauce, though be forewarned: Their semiofficial hashtag is #sweetsauce. I’m usually not into sweet sauces, but I make an exception for a fresh, hot slice at Dani’s. And yes, I know we’re supposed to talk only about the plain slices, which are great, but they’re also kind of known for their pesto slice, which a lot of locals get with red sauce added on top.

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What Is A New York Slice

Before we go any further, let’s define our terms.

A New York slice has a thin crust that’s crisp yet flexibleyou can fold it without shattering it like a cracker. A red pie will typically have an uncooked tomato “sauce” white pies forgo sauce and typically add dollops of ricotta. Depending on the pizzeria, the sauce may be seasoned with herbs , but the key is that it’s uncooked prior to going in the oven.

That oven will be a deck oven cranked to around 550°F , most often gas-fueled in New York, but electric models are making inroads.

The standard cheese is what’s known in the industry as low-moisture mozzarella , and, ideally, there shouldn’t be too much of it. The amount of cheese used should be in balance with the sauce and crust. Ed prefers “discrete areas of sauce and cheese.”

As for form, it’s always sliced into a triangle. Scott adds, “It’s served on a paper plate, but the slice is bigger than the plate.”

So that’s essentially a New York slice. A good New York slice is something more.

A good slice will have a thin, crisp crust, flavorful sauce that’s well-balanced, and good-quality cheese that’s creamy and not rubbery. The crust should have good colorationa golden-brown to dark-brown hue tells us the dough was likely fermented properly, which means good flavor.

The Conversion Journey With A Slice Of New York And Project Equity

Most people dont think of a customer service job as a pathway to the American Dream. That dream is aspirational, most often seen in the small business owner who creates a middle class life for herself and her family. But a group of pizza shop employees young people working their way through school, workers who have made the restaurant industry a career choice, and people of varying cultural backgrounds are on the path to that dream, thanks to Kirk Vartan and his wife, Marguerite Lee. Vartan and Lee, co-owners of A Slice of New York , a pizza shop in the heart of Silicon Valley, sold their company to their employees in the summer of 2017 and have turned their two pizza shops into a single worker-owned cooperative.

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Everything And Anything Is In Play For These Knicks

The ball was in the air, and it looked true, and the way things had gone it sure seemed Evan Fournier was about to buy the Knicks five extra minutes of basketball on opening night. The way things had gone, the way the Knicks had fought, why wouldnt he keep the folks at FedExForum in their seats for another five minutes?

Of course it would go in.

It didnt go in. The buzzer groaned. The Knicks lost, 115-112, to the Memphis Grizzlies in overtime, couldnt quite finish off what would have been a remarkable first chapter of this 2022-23 season.

Down 19 in the third quarter, down three with 3.3 seconds left in regulation, they still had a shot. They still got a clean look. They lost a game. But they may have won something else:

A nice slice of credibility.

I love the fight that we had, coach Tom Thibodeau said. I didnt like how we got there, but I loved how we fought to get back out of it. Down the stretch its couple of plays here, a loose ball there.

I like the part of us being mentally tough when you face adversity, he said. Thats a big part of this league.

There was so much to like across the games 53 minutes. Jalen Brunson started slowly, played brilliantly in the fourth quarter, had good numbers 15 points, nine assists, zero turnovers and ran Thibodeaus offense as if hed been running it his whole career.

Why You Should Trust Us

Adam was the founder of the seminal pizza blog SliceNY and is a former managing editor of Serious Eats. Not only does he keep his finger on the pizza pulse of this city, he’s been making terrific bar-style pizza at his periodic pop-up, .

Scott Wiener is the founder of Scott’s Pizza Tours. No one, and I mean no one, has been to more slice joints or eaten more slices of pizza in the last 10 years. Scott estimates that he has eaten 5,000 slices of pizza in the last five years .

And I’m Ed Levine, the founder of Serious Eats. I’ve been eating and writing about pizza for over 20 years, and published the aforementioned book on pizza in 2005.

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Frequently Asked Questions About A Slice Of New York

Does A Slice of New York have outdoor seating?

Yes, A Slice of New York has outdoor seating.

Is A Slice of New York currently offering delivery or takeout?

Yes, A Slice of New York offers takeout.

What forms of payment are accepted?

A Slice of New York accepts credit cards.

How is A Slice of New York rated?

A Slice of New York has 4.5 stars.

The Best Pizza Slices In New York City

Ed Levine founded Serious Eats in 2006. He has also written seven books and in 2016 he was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America.

“What’s the best way to set New Yorkers to bickering? Ask where to find the best slice of pizza in the city. No subject starts a battle fasternot bagels or hot dogs or chopped liver, not even the primacy of the Rangers or the fastest route to J.F.K. Pizza, introduced to New York in 1905 by Gennaro Lombardi, who saw it as a way to use up the day-old bread in his Spring Street grocery store, has long been the affordable, satisfying food of choice for peripatetic New Yorkers of every age, sex, race, and class.”

I wrote that in November of 2002 in the New York Times. The title of the story said it all: “The State of the Slice.”

Recently, I started wondering about the state of the slice today. So much has changed in the last 17 years. While we’ve certainly witnessed a revival of the New York slice, you could also argue that it’s been reinvented, all because of five perhaps inseparable factors:

Since then, we’ve seen other revivalist spots open, such as Williamsburg Pizza, which has grown from one outlet to a mini empire based on pizzaiolo Nino Coniglio’s manically obsessive efforts. We’ve watched brothers Mike and Pete Bergemann, in partnership with Ivan Orkin , open Corner Slice, serving their own unique take on Sicilian pizza made from artisan flour.

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A Slice Of New York Menu And Prices

Knicks Fall To Ja Morant Grizzlies In Ot Spoiling Jalen Brunsons Debut

The final offensive play of regulation was a gem, three different Knicks touching the ball capped by Cam Reddish well get back to him in a moment knocking down a corner 3 that forced overtime.

How many times last year had the final shot come down to an iso usually Randle, but there were others the guy with the ball counting down the clock in his head like he used to in the driveway as a kid, then launching a brutal and ill-advised prayer.

Not this time. Not this year. This time the ball was whipped around to the corner for a good shot. This is what Brunson brings to the equation, and it was evident all game long.

Though Randle fouled out in overtime which essentially doomed their pursuit of a happy ending he looked more at ease and more comfortable than he did at just about any time last year: 24 points, 11 rebounds, six assists.

He was terrific.

Then there was Reddish, whose impact was almost nil last year after he arrived from Atlanta. On opening night, he had his finest hour as a Knick: that game-tying 3, but also 22 points and five rebounds off the bench. It seems implausible to think thats going to be a common line for him, but its not like he hasnt owned intriguing talent and an unknown ceiling since his first day in the league.

If he can even approximate that most nights?

We made some plays down the stretch. We didnt make enough, Brunson said. Were only going to get better from here. On to the next one.

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Reviews For A Slice Of New York

AWESOME NY style pizza! A Slice of New York has quickly become a favorite in our household. You can taste the difference in freshness and quality of their pies over most other places.

This is AUTHENTIC New York pizza at its best! Sean, the owner, has procured the best, freshest ingredients, and he makes every pizza with precision and love. I havent had a pizza this good since I left CT, the home of the New Haven pizzas. Seans pizza is as good. I would drive 50 miles to get this pizza. For whoever is reading this review, you cannot, and should not, live without this pizza in your life.