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      40 Tips

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      • Pizza Places (29)
      • New York, United States (23)
      • Williamsburg, Brooklyn, United States (5)
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      Emilia's PizzeriaAugust 20, 2011
      Pizza
      • Berkeley, United States

      For all those San Fanciscans or transplants in need of a legit East Coast pie, there is Emilia's. While the plain pie is fantastic, it's the sausage and onions that haunts our dreams. Read more

      Expertise in Pizza Places
      4 Saves
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      flour + waterAugust 20, 2011
      Italian
      • San Francisco, United States

      The bone marrow and rapini pizza seems odd, but it works. Chin-dripping fattiness with sweet, nutty brassica and a sprinkle of grated horseradish root. This pie assaults all your senses at once. Read more

      3 Saves
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      Tony’s Pizza NapoletanaAugust 20, 2011
      Pizza
      • San Francisco, United States

      Don't miss the Margherita with sausage, made with San Felice flour proofed in Neapolitan wood boxes, bright, pleasantly salty San Marzano tomatoes, fior di latte, fresh basil, sea salt, and EVOO. Read more

      Expertise in Pizza Places
      6 Saves
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      Pizzeria PiccoAugust 20, 2011
      Pizza
      • Larkspur, United States

      When all the pies are killer, as they are here, it means that the kitchen's working from a really solid base. That's why the Margherita is our pick at Pizzeria Picco. Read more

      Expertise in Pizza Places
      3 Saves
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      Una Pizza NapoletanaAugust 20, 2011
      Pizza
      • San Francisco, United States

      On the Filetti, crust and cheese are dotted with cherry tomatoes that pop with sweetness—particularly in summer, when just about nothing could be better than a tomato. Except one on pizza this good. Read more

      Expertise in Pizza Places
      5 Saves
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      Liguria BakeryAugust 20, 2011
      Bakery
      • San Francisco, United States

      The pizza focaccia here is a beautiful thing because it captures San Francisco's northern Italian roots and the city's present love affair with pizza in one soft, airy, sauce-topped slab. Read more

      3 Saves
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      Pizzeria DelfinaAugust 20, 2011
      Pizza
      • San Francisco, United States

      Officially listed as Panna with Sausage, we prefer the nickname "Magic Pie", which sums up what is going on here. Read more

      Expertise in Pizza Places
      3 Saves
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      PizzaioloAugust 20, 2011
      Pizza
      • Oakland, United States

      The window for the Wild Nettle and Pecorino pie is limited, but the combination of grassy nettles with salty Pecorino and creamy, buttery, almost-nutty mozzarella is killer when it's in season. Read more

      Expertise in Pizza Places
      4 Saves
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      Totonno's Pizzeria NapolitanoAugust 20, 2011
      Pizza
      • Brooklyn, United States

      The plain pie is perfectly charred with a thin, crisp crust that bubbles and buckles in the heat of the coal oven, topped with a bright tomato sauce and sparingly applied dabs of creamy fresh mozz. Read more

      Expertise in Pizza Places
      6 Saves
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      Pier 76 Italian RestaurantAugust 20, 2011
      Italian
      • New York, United States

      Get the vodka pizza. Made with a sauce infused with pancetta, Parmesan, and vodka, it brings an undefinably savory quality to their thin, crunchy bar-style pies. Read more

      9 Saves
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      Pauline & Sharon'sMarch 17, 2011
      Pizza
      • Brooklyn, United States

      Get a slice here. Recommended! Former sous chef at Belcourt opens pizzeria. Crust has good flavor. Fresh oregano on the slices is a nice touch!

      Expertise in Pizza Places
      2 Saves
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      Paulie Gee’sFebruary 2, 2011
      Pizza
      • Brooklyn, United States

      The Anise and Anephew is one of our favorite pizzas EVER. But also try the Hellboy, made with Mike's Hot Honey, which is an awesome, awesome condiment. Word.

      Expertise in Pizza Places
      10 Saves
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      Gyro UnoDecember 16, 2010
      Greek
      • Astoria, United States

      Get the Greek-style pizza. One of the few places in NYC that does it right.

      4 Saves
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      The ModernNovember 20, 2010
      New American
      • New York, United States

      Get the tarte flambé (flammekueche). It's the Alsatian version of pizza! Split it, though--it's crazy rich.

      5 Saves
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      Sal & Carmine's PizzaNovember 17, 2010
      Pizza
      • New York, United States

      Great, great regular slice. So thin and crisp. And SALTY! Make sure you get something to drink! ;)

      Expertise in Pizza Places
      15 Saves
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      StoutNovember 15, 2010
      Sports Bar
      • New York, United States

      Who knew?!? "Wisconsin-style pizza" at an Irish megapub in NYC. Pretty good approximation of the Midwestern thin-crust pizza style. Try it for a change of pace from shepherd's pie.

      1 Save
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      Pizza a Casa Pizza SchoolNovember 13, 2010
      School
      • New York, United States

      Learn to make pizza for yourself! And/or buy all the gear you need to do it. Beautiful little operation; the space is the perfect mix of kitsch, utility, and pizza reverence! A must for pizza lovers

      2 Saves
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      L&B Spumoni GardensNovember 11, 2010
      Pizza
      • Brooklyn, United States

      Chances are you know this already, but if you're a noob to L&B, the square slices (or pies) are a must! Finish it off with pistachio spumoni. Read more

      Expertise in Pizza Places
      15 Saves
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      Di Fara PizzaNovember 11, 2010
      Pizza
      • Brooklyn, United States

      If you want any chance at doing something else with your afternoon or evening, get there about a half hour before it opens. Order a whole pie; it's not worth the trip to get it by the slice. Read more

      Expertise in Pizza Places
      6 Saves
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      LucaliNovember 11, 2010
      Pizza
      • Brooklyn, United States

      Get here early. Even then, there's a crowd waiting to get in. Or just wait till the dinnertime rush thins out a bit. You should order a calzone here, too. It's every bit as good as the pizza.

      Expertise in Pizza Places
      4 Saves
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