Mano's Pizzeria - Review - Ridgewood - New York - The Infatuation
"Every neighborhood needs a slice shop with paper plates, fluorescent lights, and, preferably, a big awning that pays homage to the Italian flag. Ridgewood has a few, but our top pick is Mano’s, where you can get a thin-crust pizza that holds its own against the city’s best. At this counter-service spot on Forest Ave., the few tables inside are covered in red checkered tablecloths (with matching napkin dispensers), and the walls are decorated with photos of the owner’s family members, who lend their names to several of the pies. Try the Fulgieri with caramelized onions, or the Minucci with sausage, pepperoni, and calabrian chilis. The toppings are great, but the magic is in the chewy crust with charred bubbles that crackle and flake. photo credit: Kate Previte Food Rundown Cheese Similar to L’Industrie, Mano’s does a slightly fancy take on classic NY-style pizza. The setup is straightforward: a simple sauce, covered with a layer of mozzarella that’s just thin enough to let some tomato seep through. Where it gets fancy is the dough, which is fermented for five days, resulting in big pockets of air and a stiff, crackery crust that has the texture of a baguette. photo credit: Kate Previte Pepperoni The cheese slice is perfect, but you might as well get some pepperoni sprinkled on top. photo credit: Kate Previte Fulgieri When you need something beyond the basic pepperoni, this is the pizza you should go for. There’s no tomato sauce on top—instead, you get your sweet acidity in the form of caramelized onions, which are baked into a layer of pecorino and provolone. photo credit: Kate Previte" - Bryan Kim
