Slideshow: The New New New Pizzas


The neapolitan pizza craze was just the beginning. This year, New York has seen the intriguing debuts of the square-cut St. Louis-style pizza, a defiantly non-droopy Wisconsin-
New York hybrid, avant-garde vegan pizza with a French pedigree, and, most happily for cheap eaters, a new and improved dollar slice. Contrary to what you might expect, some of the weirdest developments have come from the unlikeliest quarter: the highly codified ranks of our top Neapolitan pizzaioli, who wantonly tossed their precious dough into the Fryolator, stuffed it with porchetta, and even sculpted it into the shape of a tennis racquet. Here, a few of the current pizza moment’s not-so-regular slices.

This story appeared in the July 16, 2012 issue of New York Magazine.

The Cheap List
The Bun Explosion
The Fish Sandwich Craze
Asian Hipster Cuisine
Platt Ranks Dirt-Cheap Meals