So I did a little investigation—and discovered that many folks (including this panel from the Food Network) agree that it has something to do with the Big Apple’s high quality tap water. Apparently, the combination of low chlorine content and the water’s unique mixture of trace minerals help ensure that NYC pizza-chefs can create the perfect crispy crust—just the right foundation for the addition of homemade tomato sauce and fresh mozzarella cheese with a scattering of basil or oregano.
Now that you know WHY New York’s pizza is so great, I bet you’re wondering WHERE you should go to get some. And as always, I’ve got the answer! As a bus-around-town, I see which pizza joints are empty, and which have mile-long lines and happy smiles on customer’s faces. And on that basis, I recommend:
- John’s Pizzeria. Conveniently located in Times Square, just a hop, skip and a jump away from THE RIDE’s Box Office, this consistently top-rated spot truly deserves the title “the most unique pizzeria in the world.”
- Patsy’s Pizzeria. For more than 75 years, this East Harlem icon has been making traditional pies in a coal-fired oven.
- Tony’s Brick Oven. Order the Tony’s Special and I guarantee you won’t be disappointed.
- John’s of Bleecker Street. Note that there are only full pies sold here—no slices. But this pizzeria is well regarded for its exceptional pizza.
- Totonno’s. Zagat, the New York Times, and the James Beard Foundation all agree with me that Totonno’s serves some mighty fine pizza pies.
Once your appetite for a little ‘zza is sated, why not join me for another NYC best: one of THE RIDE’s critically acclaimed and unparalleled New York City experiences? Just sign up here and you can enjoy more of my NY knowledge and advice!