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Waldy Malouf gets into the dough-tossing game.
(Photo: Kenneth Chen) |
Waldy’s Wood-Fired Pizza & Penne
800 Sixth Avenue, near 27th Street; December
Waldy Malouf has been making fabulous under-the-radar pizza at Beacon for years.
Signature pie: Wild mushroom and quattro formaggi thin-crust pizza, shaped like a skateboard and cooked in a wood-fired oven. Plus baked macaroni and stromboli.
Fornino
187 Bedford Avenue, Williamsburg, Brooklyn; late September
Former Cucina chef Michael Ayoub; Peter Reinhart, pizza expert and author of American Pie: My Search for the Perfect Pizza, consults on the dough.
Signature pie: Neapolitan-style, topped with greens, garlic, and tomato plucked from the chef’s backyard garden; wood-burning oven.
Una Pizza Napoletana
349 East 12th Street; October.
Bread baker and New Jersey pieman Anthony Mangieri is a reputed stickler for authenticity and a scourge of slice seekers; he flies in buffalo mozzarella from Naples, too.
Signature pie: Classic Neapolitan twelve-inch margherita pizza cooked in a wood-fired brick oven.
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