“Pizza gets serious,” in today’s Newsday, extols the virtues of Long Island’s new wave of artisanal pies. The food staff profiles a dozen 12-inch pizzas distinguished by the artistry of their production and the quality of their ingredients.
Crisp blistered pies baked in a coal oven are the definition of old fashioned Italian goodness. An all-out debauch is the Blue Moon Special, topped with peppers, onions, mushrooms and sausage.
A classic Brooklyn-style Neapolitan slice is all you need to set the world right. The crust is crunchy and thin, puffy around the edges, holding molten sauce and cheese. Fold it down the middle and it oozes beautifully.
799 Montauk Hwy., Bayport; 631-472-3803
Very good for variety and quality; fine Sicilian, Grandma, white pies.
A Long Island landmark to rival the Big Duck in Flanders. And the trunk of a genealogical pizza tree whose branches include King Umberto’s in Elmont and Da Angelo in Alberson.
The sausage pie at Salvatore's in Port Washington