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A good "Sicilian" slice in Manhattan


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A good "Sicilian" slice in Manhattan

Stumon | Apr 9, 2002 06:58 PM

It seems like most pizzerias in Manhattan treat their "Sicilian" style pizza (I realize it's an American invention and actually has little to do with Sicily) as a feeble afterthought to their already deficient "regular" pizza. Can anyone recommend a place in Manhattan that actually takes Sicilian-style seriously and makes a decent go of it? The place I'm hoping for also does enough business in Sicilian slices that I might actually sample a slice fresh out of the oven. My ideal Sicilian-style pizza has a thick, dense crust that's slightly crispy and olive-oily on the bottom, but not stiff throughout. Sauce should be hearty both in its application and its taste, never dried out. Cheese should be low-moisture mozzarella (not the fancy "fresh" stuff) generously applied only at the very end of the baking so that it's soft, not crispy and brown. I'm hoping for someplace downtown, but I'm willing to travel.

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