"If you're into pizza - like really into it - New York could be considered the mecca outside of Naples, Italy, and a must-visit for pizza obsessives of all stripes. Sure, there are other amazing regional styles, like Detroit squares, New England bar pies, Chicago deep-dish, and New Haven-style, among others. But New York City pizza hits different. New York Style baked in a coal-fired oven? Now we're talking."
"What this means is that the crust gets kissed with intense heat, leading to an exceedingly crispy char on all sides, whilst the cheese gets nicely caramelized on top. Yum. We think pizzas cooked in coal ovens are special. It's also rare; in modern-day New York City, there are only a handful of pizzerias still using them. They are also messy and difficult beasts to tame, but the proof is in the pudding - when done right, coal-fired pizza is sublime."
"Here, we've compiled a list of the very best you can find in The Big Apple. 1. John's of Bleecker Street 2. Totonno's Pizzeria Napolitana 3. Arturo's Coal Oven Pizza 4. Lucky Charlie In the hipster-central and industrial neighbourhood of Bushwick, amidst warehouses and thrift shops, you'll find Lucky Charlie. Owner Nino Coniglio is a boisterous character who oozes that quintessential New York City moxie"
New York City stands out as a premier destination for pizza enthusiasts, with New York-style pizza distinguished among regional variations. Coal-fired ovens reach around 1000°F and burn drier than wood, producing an intensely charred, exceedingly crispy crust and caramelized cheese. Coal-fired pizzerias are rare in modern New York and challenging to operate, but when executed properly the results are sublime. Enthusiasts will travel across town and wait in lines for this distinctive flavor and texture. A curated list highlights top New York coal-oven pizzerias, including John's of Bleecker Street, Totonno's, Arturo's, and Lucky Charlie in Bushwick.
Read at Chowhound
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