Specialty pizza on Long Island
Pizza on Long Island is constantly reinventing itself, and the ranks of local pizzerias swell as the new entries fire up their ovens. In the past year alone, two traditional wood-oven Neapolitan spots (Flip and Red Tomato) have opened, as have two coal-oven venues (Sacramone's and Long Island's second Anthony's). Then there's Angelina's, whose gas-fired oven produces pies topped with the likes of tandoori chicken, pineapple and mashed potatoes. How to integrate these brave new pizza stars into your existing lineup?
There's only one way: Eat more pizza. --Erica Marcus