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
At Red Tomato Artisanal Pizza in East Norwich, the Quattro Stagioni pizza features artichokes, ham, olives and mushrooms. (Jan. 25, 2012)
Diavolo pizza cooks in the wood-fired oven at Flip Pizza in Mineola. (Jan. 28, 2012)
A cauliflower pizza is served at Anthony's Coal Fired Pizza restaurant in Woodbury. (Sept. 30, 2011)
Angel Velaquez, a cook from East Meadow, cuts a pizza coming out of the oven at Sacramone's Coal Oven Pizza in East Meadow. (Feb. 18, 2012)
This pizza at Angelina's Fireshack and Pizzeria in New Hyde Park is half "Desi" and half "Big Mack." (Sept. 28, 2011)