Meet pizza's cousin, the panuozzo
Panuozzo at San Matteo Panuozzo
The newest addition to New York’s overcrowded pizza scene is the stocky panuozzo. The method: Bake pizza dough until charred, slice lengthwise and stuff with a panoply of fillings. It’s pizza’s more portable cousin, and we have a handy guide to its appearance at four new spots.
San Matteo Panuozzo: This thin slice of an East Village spot offers only sandwiches, no slices. Take our favorite, the porcine-perfect roast pork Di Bartolomei ($9), to a bench picnic in Tompkins Square Park.
Don Antonio by Starita: Neapolitan pizza royalty Antonio Starita and Kesté’s Roberto Caporuscio helm this Hell’s Kitchen restaurant. Their volcanic-soil-and-stone oven makes nimble work of lunch-only panini, including the salami and triple cheese Materdei ($9).
La Montanara: Master pizzaiolo Giulio Adriani’s Lower East Side spot is devoted almost solely to the how-could-it-not-be-popular fried pizza. But don’t miss the final menu item--the porchetta pizza sandwich ($10).
Via Tribunali: Hailing from Seattle, this pizza joint has quickly settled in on the Lower East Side. Heaped with a salad’s worth of toppings, the Via Tribunali ($18) is not technically a panuozzo, but it’s on our list because of its sheer tastiness and crafty rectangular fold.
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