The 8 Best Pizza Shops for a NY-Style Slice Outside New York | Bon Appétit
"What began as a simple concept—plain, pepperoni, tomato pie, and a rotating special—keeps things intentionally minimal and focused on well-fermented dough (24–36 hours) that yields a slightly funky, bubbly, charred crust. Giant slices are cut from 20-inch pies and sold out of a to-go window with no sit-down service. While the plain cheese slice is the bestseller, the tomato pie captures the shop’s ethos: a thick, focaccia-style dough topped only with crushed tomatoes sourced nearby, finished with extra-virgin olive oil and house-dried oregano and served at room temperature in square slices." - ByEmily Wilson
