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New York City
Guided tour · 2 hours
New York City: Little Italy Food Tour
Savor the flavors of Italy on a food tour of Manhattan’s most colorful neighborhood, Little Italy. Sample pizzas, prosciutto, and cheeses while...
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History
The slice owes its shape to Gennaro Lombardi's coal-oven pies on Spring Street, sold by the wedge from 1905. Postwar pizzerias adopted gas ovens and a wider 18-inch pie that produced eight large slices, ideal for counter service and walk-in eating. Patsy's in East Harlem and Joe's on Carmine codified the form between the 1930s and the 1970s. By the 1980s a dollar slice circuit, anchored by 2 Bros, had set the floor price; the upper end, Lucali in Carroll Gardens and Una Pizza Napoletana on Orchard, came later. Today every borough still measures itself against the foldable plain cheese on a paper plate.
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Boston
Guided tour · 2.5 hours
Boston: North End Pizza Walking Tour with 3 Slices & Cannoli
Explore Boston's North End and see 5 different sites of the Freedom Trail. Stop to enjoy 3 different slices from some of the city's best pizzerias,...
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Chicago
Guided tour · 2 hours
Chicago: Gangsters and Food Tasting Walking Tour
Taste some of Chicago's most iconic foods while walking through one of the Prohibition Era’s most fashionable and notorious gangster-ridden...
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Charleston
Guided tour · 2.5 hours
Charleston: Small Group Food Tour, Savor the Flavors
Experience the flavors of Charleston with the help of local guides. Delve into over 300 years of culinary history as you taste your way through the...
from$111Check dates
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 300g bread flour (12.7% protein)
- 195g cool water (65% hydration)
- 6g fine sea salt
- 1g instant dry yeast
- 10g extra-virgin olive oil
- 250g whole-milk low-moisture mozzarella, grated cold
- 180g canned plum tomatoes (San Marzano), crushed by hand
- 1g fine sea salt for the sauce
- Pinch of dried oregano
Method
- Mix flour, water and yeast in a bowl until shaggy. Rest 20 minutes (autolyse), then add salt and oil. Knead 6 minutes by hand until smooth.
- Ball the dough, oil lightly, cover and cold-ferment in the fridge for 18 to 24 hours.
- Three hours before baking, remove from fridge. Let warm to room temperature on a floured surface.
- Heat oven to its maximum setting (260C to 290C) with a baking steel or stone on the upper rack for 45 minutes.
- Crush tomatoes with the salt and oregano. Do not cook.
- Stretch dough to a 14-inch round on a floured peel. Spread sauce thin to the edge, leaving a 1cm border.
- Scatter the cold grated mozzarella evenly. Slide onto the steel.
- Bake 4 to 6 minutes until the cornicione is blistered and the cheese is just browning at the edges.
- Cut into 8 slices. Serve flat on a paper plate, fold-eat at the counter.
Tip from the editors. If you have no steel, use an upturned cast-iron pan preheated for 30 minutes. The hot bottom is the slice; the broiler finishes the top.
Where to eat new york slice
New York slice in New York City
Joe's Pizza ★ 4.8
Pino Pozzuoli's Carmine Street counter has folded the canonical New York slice in New York City since 1975. Located in Greenwich Village. Priced at $.
OrderPlain cheese slice, fresh out of the oven.
TipOrder at the counter, eat standing at the window. Pepperoni runs out by 21:00; arrive earlier if it matters.
Lucali ★ 4.9
Mark Iacono's candlelit Carroll Gardens pizzeria in New York City turns out a coal-fired Brooklyn pie and a calzone, cash only, BYOB, no reservations.
OrderThe plain margherita, charred-crust slice.
TipWalk-in only. Put your name down at 17:30, then come back at 19:30; the wait is the room's whole social fabric.
Una Pizza Napoletana ★ 4.8
Anthony Mangieri's Orchard Street pizzeria is the editor's neapolitan pie in New York City: 60-second wood-fired bake, twelve-pizza menu, no slices.
OrderThe Margherita, San Marzano and fior di latte.
TipSix covers at the counter, ten tables, reservations open 30 days out and vanish fast. Wednesday is the longest wait.
Prince Street Pizza ★ 4.5
Prince Street Pizza in Nolita has sold the cult $6 spicy spring square slice in New York City since 2012. Sicilian crust, cup-and-char pepperoni.
TrySpicy pepperoni square slice
TipLines at 13:00 weekends run 45 minutes. Off-hours at 15:00-17:00 are the easy walk-up; the slice still holds heat.
L'Industrie Pizzeria ★ 4.6
L'Industrie on South 2nd Street has sold $5 slices and a $7 burrata slice in Williamsburg Brooklyn New York City since 2017. At 254 South 2nd Street.
TryBurrata square slice
TipOrder ahead online to skip the line. The burrata slice is the Instagram order; the plain is the better slice.
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