prince street pizza (pep square though). rubirosa. marta. pasquales makes good pizza too sometimes, all in ny. ive heard raves about Lucali but its such a hassle getting a table I havent gone in yet.

The water makes a big difference when working doughs. The thing about ny pizza is that its so thin you taste..the pizza taste?Not too much bread, enough sauce, and a good amount of cheese. The dough is a vessel and not a plate? funneling that sauce and cheese in with the crust became so much better than holding a mini brick of a slice that you have to work around. Its like someone got a hotpocket and a slice of texas toast with marinara and said "pick one".

I worked with this italian dude that would make the best pizzas ever, so imo literally wherever he is it is the best pizza guaranteed. CHEF SALVATORE fucking amazing pizza i am never the same