Claudio Pizzeria (10th Ave, New York, NY)
Cheese ∙ Pepperoni ∙ Fried Chicken & Pep Slices ∙
Pizza is an A, service is an A+. Claudio the man himself serenading us with an Italian opera melody. Classic NY slices – prepared then reheated. Absolutely solid quality. Crushed 3 slices while sitting on a little wooden table on the sidewalk (after eating pho). Cheese was light and good, not overkill, sauce was balanced and delicious, crust was easily digestible and structured. Quintessential NY slice. Claudio the vibrant old Sicilian made the experience.
North Street Tavern & Wood Fired Pizza (White Plains, NY)
Margherita ∙
Verdura: roasted peppers, portobello mushrooms, mozzarella cheese, basil and tomato sauce ∙
The fresh mozzarella is awesome, which I think basically holds together the pizza. Shredded basil after the cook is pretty solid. The sauce is different… almost like a tomato pulp. Apparently has fresh parmesan in it. Also sparing diced tomatoes. Not bad, but different. Crust is solid… holds together well, not terribly impactful either way. Not a true Neapolitan in my book, although categorized as the restaurant described. Solid slice, not outstanding, but definitely different. The other pie (Verdura) was a lot better.
Fortina (Rye Brook, NY)
Margherita ∙
All Amatraciana: tomato, smoked bacon, red onion, chili, pecorino, mozz, parm ∙
Tenderoni: pepperoni,mozz,parm, calabrian chili-honey ∙
The incredibly dependable Neapolitan slice with great sauce – sweet and light. Basil on the pie prior to cooking. Great balance, crust holds up really well for the toppings. Tenderoni is a great pep pizza with fire chili honey.. delicious. Visited this shop once to twice a week for 3 months while working in the area. It wins the Rye Brook pizza award in my book
