The pies as Mario Batali's wildly popular pizzeria start on the griddle and finish in the broiler. Otto serves one of the city's great clam pies, as well as a terrific lardo and rosemary-topped pizza. Read more.
As many food writers and pizza nerds have noted over the last few decades, Joe's Pizza serves the quintessential NY slice. The crust is thin and crisp, with even layers of cheese and tomato sauce. Read more.
Like Totonno's, this 85-year-old restaurant serves coal-oven fired pizzas that have thin, light brown crusts, but the pies here are profusely topped with sauce and cheese. Read more.
