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Neapolitan Pizza

f
Foodlover82 Jan 12, 2010 11:40 AM

Besides the following list, is there any other Neapolitan Pizza places to try in Manhattan only?

Keste
La Pizza Fresca
Naples 45
Co.
Luzzo's
Motorino
Numero 28
Artichoke

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  1. smokeandapancake Jan 12, 2010 11:52 AM

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    2 Replies
    1. re: smokeandapancake
      c
      Cpalms Jan 12, 2010 11:57 AM

      L'Asso should be on the list and Artickoke should not be, it is not Neopolitan in the slightest....and Naples 45 kinda doesn't stand up if you are talking about serious pizza...

      1. re: Cpalms
        _emilie_ Jan 12, 2010 01:00 PM

        L'asso does have a DOC pie of some sort on their menu, and I agree it deserves a look. I believe they also do Roman style.

        Def. lose Artichoke -- not remotely Neapolitan.

        Agree with the below that you could add Tonda, but San Marzano isn't really worth the trouble (its Neapolitan-ish but very meh).

    2. hcbk0702 Jan 12, 2010 12:08 PM

      Co, Luzzo's, and Artichoke are definitely not authentic Neapolitan.

      Personally, I like Motorino the best.

      3 Replies
      1. re: hcbk0702
        c
        Cpalms Jan 12, 2010 12:16 PM

        I think Co. is an interpretation or made in the style of Neopolitan pizza - da Michele it is not but close enough for me...

        1. re: hcbk0702
          NAtiveNewYorker Jan 12, 2010 06:28 PM

          Co. is worth bending the rules for. Their white/smoked bacon pizza is great.

          1. re: NAtiveNewYorker
            hcbk0702 Jan 12, 2010 06:29 PM

            I agree that Co is very good. Just noting it is not Neapolitan.

        2. b
          boccalupo Jan 12, 2010 12:24 PM

          You could add these to your list of places you may want to try:

          Tonda
          Pizza Mezzaluna
          San Marzano

          I'd say the best of the bunch are Motorino and Keste. Luzzo's is also excellent, but they deviate a bit more than Keste and Motorino from the strict Neopoltan style.

          4 Replies
          1. re: boccalupo
            egit Jan 12, 2010 01:18 PM

            Has Tonda improved? Last time I was there (4-5 months ago), the pizza was not very good. Very soggy crust. The center wasn't even fork worthy... felt like a spoon would have been the appropriate utensil.

            But it had only been open for a week or two at the time, and they probably hadn't worked out their oven yet.

            1. re: egit
              _emilie_ Jan 12, 2010 01:22 PM

              I went probably 2-3 months after it opened, to let them work out the kinks. We didn't have any soggy pie problems (which we did have at Keste -- and in Naples!), but the thing about them not cutting it for you is annoying (even if it is authentic). The toppings were tasty and all worked together; the only thing that I was underwhelmed by was the crust (not soggy, just not that great either).

            2. re: boccalupo
              s
              Steve Jan 13, 2010 05:53 AM

              How does Luzzo's deviate?

              TIA.

              1. re: Steve
                b
                boccalupo Jan 13, 2010 06:46 AM

                Crust is more thin and crispy with a less puffy outer edge (cornicione) than a Naples-style pie. Not a bad thing. Just a bit different in style. I ike Luzzo's a lot.

            3. x
              xny556cip Jan 12, 2010 05:58 PM

              Artichoke & Co. are not Neapolitan in any way. All the others do some interpretation that win and fail on various points.089 in the Bronx should be included.

              1. guttergourmet Jan 12, 2010 06:19 PM

                http://www.alwayshungryny.com/thought...

                1. p
                  pizzacommander Jan 13, 2010 05:52 AM

                  I haven't been yet, but there's Emporio on Mott st.

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