I finally made it to Grimaldi's last week - it was the one restaurant in the NY pizza pantheon that I hadn't been to, so I was very excited.
The individual components of the margarita pizza were generally good. Good sauce, pretty good cheese, nicely salted crust. The thing was, the crust was much closer to 'soggy' than to 'crunchy'.
My question: was our pie a fluke, or is that just what Grimaldi's pizza is?