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.
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