P is for PIZZA: 10 Best Slices in NYC P is for PIZZA: 10 Best Slices in NYC food new york North America SHARE Jessica , April 18, 2013 / 13120 http%3A%2F%2Fapassionandapassport.com%2F2013%2F04%2Fp-is-for-pizza-10-best-slices-in-nyc%2FP+is+for+PIZZA%3A+10+Best+Slices+in+NYC2013-04-18+04%3A00%3A00Jessicahttp%3A%2F%2Fjess.guessthiscity.com%2F%3Fp%3D131 Living in New York, I’ve always been lucky to have what I call “real” pizza at my fingertips. “New York Style Pizza“, if you may. Large, wide, thin, and foldable yet crispy. There’s nothing better. With so many restaurants to pick from (there is literally a pizza place on every corner), it is rather difficult to weed out the bad ones. Not that there are more bad places than good, but how do you know which one to pick when there are just too many options? It’s a nearly impossible task. Ever thought about picking which child you like better? I didn’t think so. Almost as difficult as that. I’ve managed to narrow down the list to # restaurants which I feel deserve “The Best Slice in NYC” award. 1) Patsy’s Pizzeria Looking for a super economical slice without skimping on taste? 2) 2 Bros Pizza (also known in my book as $1 Pizza) And this is not a grand opening special. Something that is still going strong today. 3) Heading into Brooklyn? DO NOT LEAVE without have some yummy Grimaldi’s goodness. Take it down to the park near the bridge for a picnic you will never forget. 4) And if you’re ever out in the Queens area, be sure to check out Nicks Pizza 5) Famous Original Ray’s Pizza 6) Lombardi’s, the first pizzeria in the United States, established by Italian Immigrant Gennaro Lombardi in 1895 in New York City 7) Joe’s Pizza 8) Artichoke Basille’s Pizza & Bar & yes, those are actual artichokes on the pizza, although they have a ton of other toppings to choose from. 9) Bleecker Street Pizza Bring cash, no cards are accepted here. 10) Casa Nonna The most notable difference between New York-style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour. The flavor and texture of the crust has sometimes been attributed to the minerals present in the New York City water used to make the dough. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity. [source] Do you have a favorite pizza topping? I love olives and ricotta cheese! Did you enjoy this post? If so, please consider sharing on Facebook, Twitter, or via Email. Also, I’d love to keep sending you updates about my adventures around the world, so please subscribe to A Passion and A Passport via RSS or by email!