Heading to NYC! Travel Discuss Heading to NYC! in the General forums; My daughter and I will be in New York (city) for the U.S. Memorial Day weekend (her birthday). Although it's ...

[sarah h]

My daughter and I will be in New York (city) for the U.S. Memorial Day weekend (her birthday). Although it's just a short trip and shopping & theatre will top her list, I am hoping to squeeze in a visit to a pizza place - maybe one of those coal-fired ones.
Any suggestions?? (ideally not too far removed from midtown)

Sarah

[dmun]

John's off times square claims coal fired, but it's strictly a tourist joint. That said, you'll get a better pie there than in a corner slice joint. Their original location is in the village, on, what, Bleeker? It's a schlep from midtown but patsy's in east harlem gets good press.

Try slice.seriouseats.com for realtime info on nyc pizza

[Alfredo]

Here's a place to start your research, Sarah: Pizza - Times Topics - The New York Times

[sjmeff]

I used Jeff Varasano's list as a guide when I was last in NYC. Here's his site (scroll to the bottom): Jeff Varasano's NY Pizza Recipe

I highly recommend Una Pizza Napoletana:
Una Pizza Napoletana Official Website | New York City

S

[CanuckJim]

Peter Reinhart's American Pie has a pretty thorough listing as well, along with evaluations. Might be worth checking out.

Jim

[sarah h]

Thanks everyone! Good suggestion all and I've found a few places that look promising!

One is called Lombardi's, which claims to be the best & oldest pizzeria in the U.S. and has a coal oven.



Another is called Company, recently opened by "cult baker Jim Lahey" - at least, that's how he was billed in the blurb - who also operates the Sullivan Street Bakery. Anyone ever heard of him? These are apparently thin, crunchy, slightly charred pies - classic margherita and others with some intriguing-sounding toppings. No oven info though ...

These are just two. The list of possibilities is endless!!

[Modthyrth]

I mostly know Lahey from his extremely popular no-knead bread technique. Here's the link to the recipe and technique from the NY Times: http://www.nytimes.com/2006/11/08/dining/081mrex.html I believe he uses it for his pizza crust at his new place, too. I'd be interested to hear what you think of it if you go there.

[sarah h]

OK, now I know who he is!!
If I do get there, I'll be sure to post about it.
Thanks!

[Les]

Sarah,

My son bought me a book about pizza a couple years ago (when the WFO was a dream). It has a section of the top 10 places in America.

Number 1 was "Una Pizza Napoletana" in New York (1996)
Number 2 was "Delorenzo's Tomato Pies" in New Jersey (1936)

Starting to sound a little biased but who knows - if you get the chance....

Les...

[wesslock]

Co. does have a wood fired oven - there has been mostly positive reviews. Found the marg pizza to be a little undewhelming but I think the whille the dough was good the balance was off. There has been alot of chatter about the addl cost of bread 3$ and butter $2 , I believe. Definitely worth checking out.

Definitely worth a trip to the Original Patsys on 117th and 1st ave. Not the best neighborhood but the pizza from a coal oven can be great.