Pizza of Hell’s Kitchen

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Pizza of Hell’s Kitchen

Pizza is as quintessentially “New York” as the Empire State Building and Times Square. While the dish may have originated in Naples, New Yorkers claim it as their own: And they certainly have opinions on the best crusts, toppings, and pizzerias in the city.  While the perfect pie may seem mythical, you needn’t travel far from your luxury rental apartment at 535W43 to find your preferred Platonic slice: Wood fired or coal oven, marinara or cheese-only, Midtown West has some of the best pizza in the city. Just try not to eat it with a fork and knife.   B-Side Pizza & Wine Bar | 370b W 51st Street When a plain cheese pie gets boring, head to B-Side in Hell’s Kitchen, where the pizzas have quirky names like “Oscar the Grouch” and “Muscles From” (a brussel sprout-based dish), to match their inventive-yet-sophisticated concoctions. Executive chef Jason Neroni crafts his pies with utmost care, focusing on fresh ingredients. And while the menu may change to highlight the seasonal toppings, perennial patrons favorites include “The Killer Bee” pizza, with soppressata, chili oil, and a generous drizzle of honey to soften that spicy “sting”.   John’s of Times Square | 260 West 44th Street Biting into a slice with perfectly tangy sauce and melted cheese at John’s of Times Square — the largest pizzeria in America — might feel like a spiritual experience. Or it may just be the location: the converted Gospel Tabernacle Church, which still boasts pristinely-preserved stained-glass ceiling and windows, a two-floor wall-to-wall mural, soaring ceilings, and dangling chandelier. Savor the famous coal-fire cooked, thin-crust pies in the balcony area, while you enjoy a bottle of red wine or one of the many IPAs on tap.   Don Antonio by Starita Pizza | 309 W 50th Street Pizza purists will tell you that it’s all about the oven. But Don Antonio Pizza takes the oven debate to new heights with its flash-fried pizza. This isn’t carnival-fried but masterfully dipped in oil for a few seconds—just long enough to get the crust to a perfectly-calibrated crisp. Chef Roberto Caporuscio of downtown hotspot Keste honed his pizza craft in Naples, where his pizza masters included his future Don Antonio co-founder, Antonio Starita — a third-generation pizza maker and owner of Naples’ storied Pizzeria Starita.   Image Courtesy of @iStock.com/barol16