A couple weeks ago, my wife Adri and I joined Paulie, his wife, and his two sons, along with Scott Wiener and Ed Levine on a day-long, epic pizza crawl that spanned all five boroughs, stopping at Paulie's favorite pizzeria in each.
The oldest pizzeria in Brooklyn has seen its share of ups & downs, but it's back and business is better than ever, churning out its signature fresh mozzarella-on-the-bottom, tomato-sauce-on-top charred coal oven pies.
When Prince Street Pizza opened up a couple years ago, it became an instant classic. It serves what are undoubtedly the best Sicilian square slices in the city, and the standard slices are nothing to scoff at either.
Louie & Ernie's puts out crisp, sturdy pies that focus on classic flavors, not fancy trends. The sausage pie, made with fresh chunks of sausage from S&D Pork Store a few blocks away is the pizza that Adam Kuban once called "hauntingly flavorful".
You can expect a whole pie to take under 5 minutes from the time it hits the salt-scattered oven deck to the time it gets to your hands. The plain pies here can be a little...floppy, so if you like your pizza very crisp, make sure to ask for it well done.
Seriously skinny thin-crust pizza available by the slice at a walk-up counter, or served family style in the dining room. The thinly-sauced, sparsely cheesed pies cook up fast, with pools of moist, lightly browned fresh mozzarella mottling their surface.