There are some great pizza pies in New York city, and I've been visiting some new - new to me, anyway - pizza places in the West Village.On busy Bleecker Street, Keste is serving some damn good pies. Neapolitan style with a thin crust and some great toppings. I found it best to keep it simple, and avoid those daily specials with three or four toppings. (Pictured on the left - prosicutto and argula).
A tiny little storefront outlet just opened on Macdougal Street. It can fit 3 or 4 people at the most, so it's really just a takeaway. AB has been around NYC (East Village, Chelsea) for a few years and built up a big following for their generous slices of artichoke and crab pizza. They also have Margherita and Sicilian pies. The namesake pie is huge - thick, bready, and full of a super-creamy sauce enriched with butter and wine. The artichoke and crab flavors both come through, and while these pies can be a bit heavy-handed, they are undeniably delicious.
This no-nonsense, no-frills pizza parlor is on Carmine Street, next door to the Irish pub Mister Dennehy's. They've got a gas-fired brick oven, serve inexpensive wine and beer, and turn out a pretty nice thin crust. Most of all, there is a wide range of toppings and combinations, from the Shroomtown (portobello, shiitake, button mushrooms, white-truffle oil) to ChixPotle (chipotle chicken, pineapple, and cilantro) to Salsiccia Dolce (marinara sauce and cheese, sweet Italian sausage, caramelized onions, fresh basil). Good stuff, cheap, but nothing worth venturing out of the neighborhood for.
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