This list is all about Neapolitan pizza, by which we mean Naples-style pizza, or at least New York’s version of it. We aren’t talking only about “la vera napoletana,” that sanctified, highly regulated marriage of corporate-sponsored 00 flour, volcanic tomatoes, and mozzarella that weeps its moisture into the center of a damp, doughy pie. We’re also talking about neo-Neapolitan or Neapolitan-esque pies, those hybrid masterworks that aspire to the flavor and texture of the Italian original, while becoming crisper, drier, more daringly topped, and less puritanical. During the Great Neapolitan Pizza Invasion of the middle aughts, many New Yorkers felt they had to choose a side. But in the end, the lines blurred: Naples-style pizza seeped into our hometown pizza consciousness, influencing our best pizza chefs, while New York’s tastes and appetites subtly transformed by-the-book Neapolitan pizza, creating something arguably better than both.
849 Sixth Ave., at 30th St.; 212-201-4065
The biggest beef New Yorkers have with authentic Naples-style pizza is that it’s excessively doughy and also wet and floppy in the middle, a condition that encourages otherwise upstanding citizens to abandon all propriety and eat their pizza with a knife and fork. Laurent Tourondel’s solution: Just use less dough per pie. Twenty percent less dough to be precise. This makes for a wood-fired pizza that exemplifies all the winning attributes of the Neapolitan model — light and airy with just the right amount of tender chew and an aggressively charred cornicione (outer rim) that yields to none in the big-and-tall department — but without the droopy slices. Tourondel’s toppings strike a nice balance between classic and creative, too, and his clam pie, a recent addition to the lineup, is the best you’ll find this side of New Haven.
3. Kesté Pizza & Vino
271 Bleecker St, nr. Morton St.; 212-243-1500
It wasn’t that long ago that we picked Kesté’s pizza as New York’s numero uno. But don’t regard the pizzeria’s third-place ranking on this listicle as a sign that quality on Bleecker Street has slipped, or that Roberto Caporuscio has lost his touch. No, the pizza at Kesté is as good as ever — soft and tender, charred and chewy, and about as well balanced as Sting and Trudie Styler in the yab-yum pose. No, what’s happened is that the craze for Neapolitan pizza Kesté helped ignite has created a lot of competition, which is not a bad thing for Neapolitan pizza fans.
348 Flatbush Ave., nr. Sterling Pl.; Prospect Heights; 718-230-0221
Franny’s helped spark the neo-Neapolitan-pizza trend with pizza that’s as compelling now as it was when the restaurant opened a dozen years ago: feather-light, singed and bubbly, and distinguished by the quality of its impeccably sourced toppings. The only thing that’s changed is the way the pizza’s served — unsliced as always, but now, as a concession to knife-and-fork-phobes, with a colossal pair of scissors.
5. Paulie Gee’s
60 Greenpoint Ave., nr. West St.; Greenpoint; 347-987-3747
Backyard hobbyist turned professional pizzaiolo Paul Giannone’s pies are light and airy with a deep char and a micro-layer of crispness, and in the same pristine class as the ones he once idolized at Kesté, Motorino, and the late, great Una Pizza Napoletana. The former software-quality-assurance engineer also has a healthy, no-holds-barred approach to toppings (and local collaborations), most apparent, perhaps, in the Hometown Brisket pie: fresh mozzarella, brisket from Red Hook’s Hometown Bar-B-Que, pickled red onion, and a judicious drizzle of Hometown Bar-B-Que sauce.
6. PN Wood Fired Pizza
2 W. 28th St., nr. Broadway; 844-874-5864
In an unusual twist, this new Nomad pizzeria first asks you to choose your crust, which can be made from stone-ground organic Italian wheat, say, or Canadian wheat mingled with farro and rye. (It’s no coincidence that the place is owned by a flour company.) And while that may seem like the promotional gimmick to end all promotional gimmicks, the pizzas are beyond tender and deeply flavored, and come with well-articulated pockets of air that aficionados associate with long fermentation, not to mention some world-class blistering around the cornicione. The topping combos are great, too, especially the salamino (tomato, cheese, spicy salame) and the bianche, swabbed with artichoke-and-black-truffle purée, fresh mozz, pancetta, and Pecorino.