The thinnest, chewiest slices are at Ceres Pizza - Review - New York - The Infatuation
"When it opened in early 2025, Ceres Pizza raised some eyebrows selling plain cheese slices that, at $6 a pop, were some of the priciest in the city. But those slices—cracker-crisp and inconceivably thin—were remarkable. Drizzled with Tuscan olive oil that tastes like summer, and topped with Parmigiano Reggiano made from the milk of the reggiana red cow, the slices had minimal flop and elegant peaks of charred mozzarella. From our very first visit it was obvious: Ceres was necessary eating for anyone who values innovation in the field of pizza science. Then mogul/pizza critic Dave Portnoy showed up, awarded the place a 9.2 out of 10, and poof. The slices were gone. photo credit: Bryan Kim Ceres got so busy, they couldn’t keep up with the demand. Their oven can only fit six pizzas at a time, so they only do whole pies now—around 165 of them a day. Getting your hands on one is a hassle. You need to stop by the store and sign up for a time slot. When we showed up at around 3pm on a Wednesday, the next slot available was 6pm. By 6:30pm, they were sold out. photo credit: Bryan Kim Unfortunately, the 'nduja pie with burrata and balsamic is worth the inconvenience. It costs $63, yes, but factor in that each pie has at least $7 worth of nine-year-aged balsamic on it, as well as burrata and heaps of ‘nduja. The tomato pizza, with a sauce that's tart as granny smith apple, is also very good—as is the white pie topped with pancetta, chives, and crème fraîche. Sure, the puffy sourdough crust could use some more flavor, and it would be nice if Ceres had straightforward options like a pepperoni pie. But if you want to taste some of the thinnest, fussiest pizza in New York City, Ceres should be on your list. Food Rundown Cheese Pizza Every cheese pie gets a big ladle of sauce made from two types of San Marzano tomatoes, in addition to around one-and-a-half fistfuls of shredded mozzarella, and a few cubes of scamorza. Nothing too elaborate, just quality ingredients on an razor-thin crust. photo credit: Bryan Kim 'Nduja Pizza Seems like a gimmick, but it isn't. This pizza is topped with aged balsamic, little puddles of 'nduja with a roasted chili flavor, and globs of creamy burrata. It's a touch sweet, a little spicy, and overall fantastic. photo credit: Bryan Kim" - Bryan Kim
