In New York this week, Rob Patronite and Robin Raisfeld unleash their long-in-the-works survey of the new wave of pizza parlors, and its a gut-busting work of mouthwatering genius. Get started with a timeline (accompanied by a slideshow showing you the major benchmarks), get to know the ovens and the primary players (with a more in-depth profile of Una Pizza Napoletanas Anthony Mangieri), and find out which is more profitable: an old-school slice joint or a gourmet pie restaurant. If youre planning to go into the business, you might want to practice making Jim Laheys no-knead Margherita pizza. Finally, Rob and Robin also pick the top twenty pies (some of them in keeping with celebrity favorites, some not); and lest you think the pizza trend is confined to New York, our blogs in Philadelphia, Los Angeles, Chicago, San Francisco, and Boston pick their favorites, too.
Most Viewed Stories
This Coffee Start-up Uses Whiskey Instead of Water in Its Cold Brew
A Bold Facebook Post Reminds Everyone How Horribly Female Bartenders Get Treated
Here’s the Scene at Today’s Opening of a Real-Life Friends Central Perk
I Pumpkin Spiced My Life With Black-Market Starbucks Syrup
Manhattan Takes Its Next Step Toward Becoming One Enormous Shake Shack Line