Perfect For: Casual Weeknight Dinner Cheap Eats Impressing Out of Towners Kids Lunch Quick Eats Serious Take-Out Operation We’d also suggest a calzone or the thicker square pie if you’re with a group, both of which proudly show off the funk of the dough. Don’t leave without trying the “Cicero” which the menu accurately describes as having “many onions″ and a guanciale-pecorino-topped “Pops.” Ops pulls their own mozzarella in house almost daily, so do your best to follow any pie where it’s included. What matters is that you’re going to want to come to their dim-lit Bushwick sexy sourdough pizza emporium (DLBSSPE) every week like you owe their starter money. Truthfully it doesn’t matter what you call the style. In terms of style, Ops’ pies fit somewhere between crispy New York and soppy-in-the-middle Neapolitan, as each slice remains straight when you hold them up in the air but the crust puffs up like a balloon. Every time we’ve eaten here since they opened in 2016, their puffy-crusted, wood-fired pizzas get tangier. Ops perfected their sourdough long before society jumped on the naturally-leavened-dough train in 2020. Perfect For: Birthdays Casual Weeknight Dinner Dining Solo Eating At The Bar First/Early in the Game Dates Walk-Ins There are a couple of high-top tables set up by the counter, otherwise you can bring your pies (and sandwiches, bomboloni, and focaccia) to Riverview-Fisk Park down the street.
#NY STYLE PIZZA NEAR ME FULL#
Right now they’re only offering rosso and margherita by the half or full pie, each lathered in high-end olive oil so they shine like a trophy or a slip-n-slide. To anyone who views the crust as the first, second, and third most important aspect of pizza, Bread And Salt will likely be your personal number one spot. How is it possible that each bite of this thin, Roman-style pie crunches like a cracker, despite the generous layer of sweet tomato sauce hugging its top? Why is it that even the innermost part of the pizza remains crispy? If we knew the answers to these impossible questions, we’d open a successful pizzeria. We’ve put a lot of energy into understanding what makes a particular pizza so delicious, and few places have stumped us like Bread And Salt in Jersey City. Perfect For: BYOB Casual Weeknight Dinner Cheap Eats Quick Eats Serious Take-Out Operation If you don’t think it’s worth waiting several hours for, we don’t have much in common. This pizza is absolutely perfect on its own, and it’s the best one we’ve had in New York. If you want to add more toppings, you can, but you don’t need to. Lucali’s standard offering includes low-moisture mozzarella, buffalo mozzarella, a serious sprinkle of minced garlic, and a handful of basil (inspired by Dom DeMarco at Di Fara). We’re here to talk about pizza - the thin New York-style pie, with the right balance of a floppy and crunchy crust, as well as tomato sauce that’s a little sweet, a little tangy, and good enough to eat with a spoon. But those details, and the annoying fact that eating at this Carroll Gardens institution often requires lining up at 4pm, don’t matter for this guide. We could tell you that this cash-only restaurant is BYOB, and that the little room feels like a spiritual place of pizza worship. We could tell you about the way the pizzaiolo at Lucali rolls out the dough with empty wine bottles on a marble countertop in front of a brick oven. Perfect For: BYOB Classic Establishment Impressing Out of Towners Literally Everyone
And, if nothing else, we can agree on that. If you want to engage in the democratic forum of pizza talk, send us an email at We want to hear your opinions, because it’s how we know you care about pizza more than you care about your second cousins. But consider our ranking the order of places we’d grab a slice from first, in a dream scenario where all of these pizzas are available to eat in the same liminal space. If you grew up watching Dom DeMarco fire your pies at Di Fara in Midwood, you might never want to travel to New Jersey to eat pizza. Thin, olive oil-slick Roman pies don’t naturally compare to dough bricks of Detroit-style, for example. Pizza preference has always been and will always be deeply personal.
Does this Staten Island pizza have the proper cracker-y crust? Did that char-bubbled pizza inspire an idea to sell salt shakers of “coal-oven seasoning”? How did that layer of mozzarella stay put on a classic New York slice like it’s the Q train at Dekalb? We revisited the classics and the new classics, debating which spots currently exemplify their genre. How exactly did we rank the pizza in a city that claims to be the birthplace of America’s first-ever pies? A city where even the pigeons have slice preferences? Well, first we ate a lot of pizza.
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