Decent NY style pizza finally hits the mission. Well, technically NJ according to this article, http://sf.eater.com/archives/2014/02/...
There were a few pre-made pizzas with a combination of toppings, and none looked so overloaded that it would compromise the crust. Crusts ranged from very blonde to light brown, presumably to prevent slices from getting burnt upon reheating. I got the $3 cheese slice to go.
The crust survived re-heating better than Gioia's slices do. The slice felt a bit rigid when I folded it in half, but the crunch was perfect, shattering right at the bite with no flaking elsewhere. The top part of the crust had a good elasticity too, which alone makes it much better than what I've had at Rustic on 24th @ Mission. The one fault was the outer rim, which didn't have enough flavor. But that's forgivable--- the cheese and sauce were delicious and had the right taste--- no extra condiments were needed.
The slice didn't strike me as oily, but there was a good amount of drippage, pictured below, on the plate. I'll take that as a good sign and note that it's still less oil than you'd get from the Cheeseboard.
Very impressive for a place that's been open less than a week, and better in every respect except maybe gross unladen weight to the other NY-style competitor in the Mission, Arinell's.
Not sure what their hours will be, but someone with dough slinging skills was making a whole pie just before 10pm.