Ok, Have some good news about Luzzo's Restaurant Italian & Coal Oven Pizza, 211 1st Ave, New York 10003 Btwn 12th & 13th St Phone: 212-473-7447
Jeff, you need to go here. If you like Patsy's you are going to love this pizza. I thought my pie was going to float off the plate it was so light. I would say that it was not totally authentic Neapolitan pizza, but that might be a good thing to many of you. No bitter taste, not soggy (I am not saying I think Neapolitan is like this, but I have heard the comments lately). The pizzaiolo did not use the Neapolitan stretching procedure, but used the on the knuckles NY style procedure. It was not an ultra high hydration dough, but it cooked up great. He told me they are using a normal Hobart mixer, and a two day fridge rise. Don't let this scare you. The pizza was more than excellent. It TOTALLY BLEW a16 out of the water, and I know they are pretty much doing the same thing. I have had a few Patsy's pizzas that were exceptionally light fluffy and cooked perfectly, and this was like that but with better flavor because of the better quality ingredients. They put their basil and oil on the pies after the bake. They claim the pies are 80 seconds in the oven, but it did seem like more like 3 min to me. I think this will actually please many people because the pie I had was soft fluffy, but also crisp. No sourdo starter here, but I did not really miss it that much. They use fresh (beer) yeast and it tastes great with their high quality sauce and cheese. So far this and UPN are the best I have had in the sates by far. I will hit UPN this week as well and see what kind of luck I have.
Also UPN and Luzzo's are a one minute walk from one another.