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Your Definitive Guide to the Neoclassical Neapolitan Pizza Revolution

Your Definitive Guide to the Neoclassical Neapolitan Pizza Revolution

Photo: Hannah Whitaker/New York Magazine

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 it’s 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 Napoletana’s Anthony Mangieri), and find out which is more profitable: an old-school slice joint or a gourmet pie restaurant. If you’re planning to go into the business, you might want to practice making Jim Lahey’s 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.

The Great New York Neoclassical Neapolitan Pizza Revolution [NYM]

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