Serious Eats - seriouseats.com

I live 50 miles away from Bay Ridge, but have eaten there frequently. I know that the type of pizza plays a big part in people's choice of their favorites, or that ambiguous term "the best". On that note, some people prefer part-skim milk cheese to whole milk cheese. I prefer the whole milk cheese. The advantage of part-skim is that it's neater to eat. You're less likely to drip butter fat on your clothing if there's less butter fat in the pizza you're eating. Also, many people are avoiding butter fat for health-minded reasons. But, in general, I prefer the greasier, original product - especially for pizza. First, and foremost, I'm a dairy lover - I prefer butter to margarine, and I love the taste of butter fat, whether in cream or cheese. Regarding slice pizza, whole milk slices reheat better than part-skim slices - they don't dry out as much. And to begin with, when not reheated and threatening your clothing, they are especially moister - that's the way I like it.

Regarding, Elegante Pizzeria, a poster above criticized the cheese they use. Either the poster doesn't like whole milk mozzarella or the poster is ignorant regarding the cost of cheese - or both. Elegante uses only Grande brand whole milk mozzarella. They pay a premium for the product over the cheaper part-skim product. So while one might not like the taste or presence of butter fat, logic dictates that the cheese Elegante uses not be called "cheap". Of course, "fresh mozzarella" costs even more, but its use isn't common in the making non-specialty slice pizza. Elegante's round pie is excellent and its Sicilian thick crust pie is extraordinary - tasty and moist. At least that the view of this dairy lover.