Top 5 Pizza Places 2006

UNA PIZZA NAPOLETANA Pizza aficionados say it’s as good as—if not better than—any you’d find in Naples, and that’s why it may seem expensive ($18.95 a pie). For authenticity and purity of flavor, no other pizza in town comes close. It’s worth every penny.

FRANNY’S Everyone talks about the Michael Pollan–esque ingredient sourcing—and rightfully so. But chef Andrew Feinberg is also a pizza virtuoso. Thanks to a superb crust, his pies would be terrific even if they weren’t topped with coppa made from sustainably raised Heritage Acres pork and locally-grown-parsley pesto.

DI FARA PIZZA In his monklike devotion to his craft—if not his shabby, flour-splattered appearance—owner Dom De Marco is the Masa Takayama of pizza, and he’s been at it for over 40 years. The Sicilian slice is the best in town or anywhere else, for that matter.

TOTONNO’S Mecca for any serious student of pizza. We’ve said it before, and we’ll say it again: No one—not John’s, not Lombardi’s, not even Patsy’s uptown—does the old-school coal-oven blistered-crust style as well. May the dough never run out.

NICK’S PIZZA This is the best charred-crust pizza ever to come out of a plain old gas oven operated by a Greek-American pizza man.

Source: New York Magazine - July/August 2006