Angelo's Coal Oven Pizzeria

A sleeper in Hell's Kitchen. No wait and great service. The pie's are cooked in an oven that is older than my dad's dad, just how it should be. The stand out of the holy trinity here was the sauce. No doubt a lightly seasoned San Marzano tomato blend that was ripened on the vine by a young Italian man named Gipetto who releases mixtapes on SoundCloud in his free time. The dough was a perfect consistency and extremely fresh. Thick at the crust line, but thinner towards the middle - blessing patrons with the best of both worlds. The cheese was primarily a fresh mozzarella, that may have not been the greatest choice as the main formaggi on this pie. This was still more than sufficient and the big 3 workedwell together, though the sauce on this picked up the slack of the cheese. A few randomly placed clippings of fresh basil from the garden (or China town) connected this pie with the earth (or Gary Ngyuen). I'm certainly more partial to this style of pie, but this was one of the best I've had the pleasure of masticating.