SUPREMA
Out of town friends had a bad pizza experience at Artichoke Basile’s, so we walked here for a slice after dinner in Ktown (yep).
Fixed their pizza deficit. Of course the price is now ridic. Plain slice 4.50, toppings $6-7.
Side note, guy at the next table eating a grandma slice piled with pepperoni with a flimsy plastic fork and knife, and left most of the pepperoni on the plate. Huh?
Been many times and always found it disappointing. This looks good. Guess I will give it another try at some point.
NY Times story of their top 25
Very curious list. I’ve been to several. Some I agree with, others I scratched my head a bit.
It’s always a bit curious to me when an article provides a ranking (or a “Top X”) done by multiple authors (in this instance 3 different authors).
Did all three visit every single pizzeria? Did they divide the 50 among themselves and ordinally ranked them? Or something else?
Look at one of the authors.
The only ones that look appealing to me are Bellucci’s, F&F, Juliana’s, L’Antica, L’Industrie, Milkflower, and Roberta’s — but I’m generally in the Neapolitan-style camp.
Very random. My 2, make it 5 cents…
Joe and Pats - Listing the East Village location instead of the institution in Staten Island feels very wrong. Its like listing Di Fara Pizza on South St instead of Midwood.
Denino’s is overrated
L&B Spumani - Did they forget to take a picture of the Sicilian? Thats the specialty here.
Scarr’s - Ever since they moved they’ve gone downhill IMO. Its now strictly for tourists. Used to be my favorite slice
No Song e Napule, Una Pizza Napoletana, Lucali’s?
Pretty unsurprising list. All of the usual overhyped and skippable places are there. Except Lucali.
Do we have to blame Pete Wells for starting with his list of 100 places to eat in NYC? Now it seems every time I look in the food section there’s another list. Starting to feel like eater or the infatuation.
Replacing journalism with listicles. The NYT is a sad poorer reflection of itself. I miss the Times that had R W Apple and Nelson Bryant. Brilliant writers with broad life experiences writing about food whether eating it or fishing for dinner.
That’s the clickbait that gets eyeballs and makes things go viral, which is what it’s all about now that it’s a national newspaper, dontcha know.
(Also why the interim food editor is completely unreliable on… food.)
Sort of always has been.
they seemed to go for the traditional NY slice more than the sicilian/neapolitan versions.
seems like they compiled a list of the oldest neighborhood pizzerie and ran around the city based on that.
but it sort of ignores things like ingredient quality which is fairly standardized and low for these days’ neighborhood pizzerias - and most of the pictured pizzas looked about the same.
Thanks for dissing Deninos since I havent made it there yet on my SI forays - where would/do you go in SI?
I’m not sure I’d characterize nyc neighborhood joints as using low quality ingredients. The majority of cost comes from cheese and about 80% of nyc pizza is made with high quality, grande cheese. one of the reasons pizza outside of nyc isn’t great is that most places are cutting costs on cheese, using some other brand. in nyc,
All Trumps isthe most prevalent flour, Alta cucina for tomatoes, both are high quality ingredients.
What separates a lot of top nyc pizzerias is fermentation time. A place like Paulie Gees shoots for 2-3 days while most neighborhood joints are less than 12 hours. There is a cost to managing extended fermentation time, a 3 day fermentation requires 3x space in a walk in and 3x ingredients in use at any time. Most places don’t want to deal with it but there’s no denying extended fermentation makes a more flavorful crust.
Having said that, a place like l’industire did a lot of experimentation, I believe they were working with a mill for their flour and trying all sorts of different ingredients at different price points. On our crawl their pizza wasn’t very good but they definitely figured it out cause last time I was there, it was great. So yes, some places are using higher end ingredients but generally, the restaurants they picked for their list are making very good to great pizza.
As for who’s on and not on the list, I’m living in a post-list reality 
after learning the hard lesson that it’s not worth anyone’s time to debate list constituents.
Best,
Somehow I guess I deleted my post, how odd!
My go to near my house is Nonna’s in Great Kills. The only place I’d travel more than 15 mins in SI is Joe & Pat’s. Its not worth crossing the bridge for, but its been a family fave for 20 years
You can ask the mods to restore it
You who eat here, there, and everywhere (I’m lookin’ at you @Ziggy , and droolin’), where does Don Antonio on 50th (in Hell’s Kitchen) rank in your personal list of pizza places? I like it and have said so on the Hell’s Kitchen thread, but I eat pizza so rarely in NY now that I have few reference points left.
it’s excellent, one of my favs in nyc.
At least there’s this: https://nypost.com/2024/10/30/us-news/brooklyn-pizzeria-owner-rejects-dodgers-reservation-during-world-series-because-hes-loyal-to-the-yankees-not-happeni/
There’s a guy elsewhere who copies your every move. I’d sue him.
