Sacs, There are so many pizzerias in the NY area that even with all those days to eat I did not make it to La Pizza Fresca or Da Ciro. I did research both of those places, and thought that they would not be what I was looking for. I actually thought the same thing of Franny's, and boy was I wrong, so don't let me discourage you from experimenting. Here is my current thoughts on NYC pizza
Luzzo's A must, but also somewhat interchangeable with Isabellas, so on a schedule I would just pick one.
UPN, A must since it is the only place in NYC where you can find a dough made with a wild yeast starter. Just tell him light on the OO if you are worried.
Franny's a must since they are just doing everything right.
Amano a must, but really really for the Roberto himself, the Gelato and the calzones (love the pizza, but it can be a bit thick for neapolitan and it also can be soupy). Also one of the only two places I know of where you can get a fried calzone. The best toppings I have found anywhere, especially the artichokes, ricotta, and mushrooms. Next time I go I am going to tell Roberto to stretch the dough out into a larger pie, and use less sauce. I think when I do that it will be the best Pizza in the NYC area. Again, GET THE GELATO!
Sezz Medi, Holds it's own with all of the above, and the other fried calzone spot. If you can't make it all the way into Jersey for Amano this is my final must have pizza in NY.
That's it for my must try places, now there are hundreds of others that are amazing as well. Here are a few of my favorites and two dogs.
Grimalde's (two locations), Brooklyn coal oven (three locations), or the patsy's chain (not harlem but any other location) are also somewhat interchangable. All use a bit too sweet of a sauce for me, but make pretty much the same pizza, and great if you get their amazing pepperoni to balance out the sweetness.
Patsy's harlem, this pizza is much thinner than the Paty's chain (I liket this), the sauce is much better (no sugar added), but they use a sub par cheese, and cheap toppings. This place is good, but I am not sure that with all the new amazing pizzerias in NYC it is worth the drive uptown (like sezz medi is). The pies are consisitently good again, no more "Jose only makes the pies good here" comments ok? They other guys made the same pizza as Jose on the 6 times I stopped here this month. Still, I think the cheese and the toppings are really holding this place back.
Fornino, This pizzeria has toppings as good as Amano, and can make you an amazing pizza, unfortunately they are a bit inconsistent. On a good day they would make it into my must have list.
John's, This pizzeria is really good and consistent. Lots of bad press, but I don't get it. I always get a good solid NY coal oven pie here.
De Fara's. I think this place is worth the trip, quality goes up and down, but always the best place you can buy a slice in the NY area.
Totono's. The NY locations are similar to John's, but the Coney Island original location seems to be a step up. I would go here every day if it was closer to the city.
LOMBARDIS supposedly just bought a dough sheeter...... DO NOT GO!
Brick oven gallery is also on my do not go list, tasted like frozen pizza.
