New York Pizza Tour

Writer Katie Parla takes Italy’s famous pizzaiolo, Gabriele Bonci of Rome’s Pizzarium, on an eating tour of New York’s pizza offerings.
One dish served fresh every day.
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Neapolitan Pizza at Forcella

“It’s a technically flawless pizza. Maybe it’s missing heart, but it’s been made by the book. The dough melts in your mouth and has been leavened properly. Forcella’s pizza was the best in spite of what I call the defect of Neapolitan pizza: Because it is cooked at an extremely high temperature, the crust and base can’t both be cooked perfectly.”

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