Arturo's since 1957. This is coal fired pizza old school New York style. Don't expect a New Haven apizza type crust going in. It takes after Totonno's and maybe John's of Bleecker.
It's a sauce on top, cheese on the bottom pie. But fresh creamy mozzarella. Really well balanced sauce, tangy, umami but neither acidic or sweet and seasoned well with oregano at the least. Well done, especially on the bottom it stayed pliable the next day, no flop then either. Just a bit thicker than John's at the cornicione.
I see I like it far more than more reviews do.
