June 24, 2008
Angelo’s, on 57th Street near 6th Avenue, is not the best pizza in the city, but as one of the only two coal oven pizza spots in Midtown (John’s in Times Square) it has a major advantage over the ordinary slice joints that litter the neighborhood. It’s pies only ($17 large, $15 small, $2.50 per topping) and it’s not cheap but it’s well worth it.
It all looks delicious but two elements of this pie shined above the rest, read on for the essentials.
The Cheese & Pepperoni
By far the two strongest elements of this pie, the healthy offering of fresh mozzarella covered the pie evenly and combined with the slightly spicy pepperoni to provide the salty flavor the crust lacked.
The Crust & Sauce
The first time I ate at Angelo’s, the crust and sauce were a little off. The sauce, as you can see below, had too much oregano while the crust lacked flavor. On my second trip, the flavors of both the crust and sauce were spot on. The pie would have been perfect if it had been left in the coal oven to crisp up for just a few moments longer. If you see a lot of oregano on your pie, sprinkle some red pepper and grated Parmesan cheese on your slice to balance the flavor.
All the ingredients, including the fresh basil, combine to create a really enjoyable pie that’s worth the price and deserving of the crown, for now, of Midtown’s best pizza.
212-333-4333 Hours: Sun-Thu, 11:30am-11pm; Fri-Sat, 11:30am-midnight Other Location: 1043 Second Ave. at 55th St. New York, NY 10022