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Coal-fired slice shops don't come much more old-school than this Upper West Side institution, where a whole pie still runs under $20 and the coal oven has been doing the same thing forever. The thin, soft crust holds big rounds of aged mozzarella, and the received wisdom here is to order it plain, because the pizza doesn't need your help. The pale outer edge is fine; everything inside it makes the case.
The awards strongest first
- The New York Times The 22 Best Pizza Places in New York Right Now
One number, weighted & current 62
How we scoreThe dishes from the writeups
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Coal-oven pizza
“The allure after all these years is coal-oven pizza dispensed by the slice”
The New York Times
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