Vodka Pizza

It’s hard to be blown away by a pizza pie in New York these days.  You have the classics, the imports, and the nouveau…plenty of them.  Somehow, this one borrows some character from each, and makes for a truly memorable pie.

Now, disturbed as you might be from countless cream-heavy pasta sauces served in land and air, you need to get past the word “vodka”.  Rumored to be the matriarch’s own recipe, it kicks the butt of “marinaras” and “pomodoros”  left and right.  The winning formula: tomatoes, herbs, and the right touch of cream, coupled with Staten Island tradition & Nolita cool (plus fresh mozzarella and a crispy charred crust that holds its ground).

Humble sophistication ($16.00/$23.00).

Rubirosa, 235 Mulberry, between Prince & Spring St.  212-965-0500. http://rubirosanyc.com/

Satisfied crave:  Winter 2013.

Pizza Diavola

There are plenty of pies to choose from these days (New York Style, Sicilian, Neapolitan) depending on what you crave at the time (thin crust, doughy, saucy, round, square).  This pizza quadrata makes my list because the dough is not too thin (so it holds up nicely) and has a crispy, golden crust.  It comes with just enough San Marzano tomato sauce to give it that touch of sweetness that’s a nice balance to the fresh mozzarella and a one-of-a-kind spicy salame.  Simple ingredients that yield sophisticated flavors.  Served on a wood cutting board ($17.00 small/$19.00 large).

Da Mikele, 275 Church St., between Franklin & White.  212-925-8800. http://www.damikele.com/

Satisfied crave:  Summer 2011.

Funghi Pizza (Flatbread)

They call it pizza, I call it flatbread.  Nonetheless, it validates the point that often times, “less is more”.  It’s all about simple, fresh ingredients and first-class baking.  A sea of cremini mushrooms is joined by onion and thyme for this earthy & salty, thin & crispy flatbread.  A shroom-lover’s dream ($3.25/slice).

The “patate”, with thinly sliced golden potatoes, onion and rosemary is also a hit.

Grandaisy Bakery (Several Locations), 250 West Broadway.  (212-334-9435).  www.grandaisybakery.com

Satisfied crave:  Summer 2011.

Margherita Pizza

Cooked to perfection: crispy on the outside but airy and doughy on the inside.  I’m one to always leave the crust rinds but the perfectly salted dough is addictive.  Prepared with top-notch,  traditional ingredients (tomato, buffalo mozzarella, basil).

New York meets Napoli ($13.00).

Co., 230 Ninth Ave., 24th St.  (212-243-1105).  www.co-pane.com

Satisfied crave:  Summer 2012.

Thin-Crust Pizza

A crispy, almost paper-thin masterpiece.  The elegant Margherita (with prosciutto), the bad-ass Meat Lovers (3+ types of carne – pictured) and the sophisticated Shroomtown (with an entourage of mushrooms and New York City’s favorite: truffle oil) are the greatest hits.

P.S. I tend to order them with extra cheese (they go light on it otherwise).

Spunto (also Vezzo, Gruppo, Posto), 65 Carmine Street at 7th Ave. South.  (212-242-1200).  http://www.spuntothincrust.com/

Satisfied crave: Spring 2012.

Otto Lardo and Aglio Pizza

This pizza has no sauce but instead is layered with paper thin slices of lardo (i.e. pork fat) and garlic.  This is pure indulgence.  Personal size, thin and crispy.

Otto, 1 Fifth Ave., 8th St., 5th Ave. & University Pl.  (212-995-9559).  www.ottopizzeria.com

Satisfied crave:  Spring 2011.

Cheese Pizza

Quintessential NYC pizza.  Perfect cheese to sauce ratio and crispy crust.  A classic ($2.00).

Joe’s Pizza, 7 Carmine St., Bleecker St. & 6th Ave., (212-255-3946).

Satisfied crave:  Fall 2006.