🌃BEST OF MANHATTAN ALERT🌃 With over 100 years in the pizza business, this legendary pizzeria is up there with the other New York kings of coal fired pies. Angelo’s is to Manhattan as Grimaldi’s is to Brooklyn when it comes to coal oven pizza in the boroughs. Highlighted by otherworldly char on the undercarriage, the dough is razor thin, firm, with fantastically crispy & crunchy texture throughout the pie, capped off by that delicious signature taste of dough made with NYC water. Despite a fluffy & puffy consistency, the crust packs some decent crunch as well. While somewhat light, the cheese is more of a fresh mozzarella than shredded blend, smattered atop the pie, very similar to Grimaldi’s style, with more of a plastered, tight texture than flowing creaminess, but very complimentary to the dough & sauce. Bursting with fresh tomato flavor, the star of the pie is the sensational sauce. Brimming with sweetness, tang, zest & zip, the sauce is absolutely brilliant, with plenty of spices that kick this pie up a notch & truly carry the pizza. Aesthetically dazzling, this fairly fancy pie is not an everyday pizza; reserved more for special occasions, this is a true pizza aficionado’s pie. One big caveat: this pizza must be consumed on site or within a few minutes of being placed in the box because it does not travel well; the beautifully crispy & crunchy dough will turn into a rubbery & chewy jaw-destroyer. Overall, this travel worthy pizza falls just shy of Hall of Fame territory but remains one of the most underrated coal-fired pizza in all of NYC, while besting Grimaldi’s & trailing only John’s of Bleecker.