Serious Eats - seriouseats.com

Brian sure knows his stuff, because he notes Trenton's DeLorenzo's pies as well as Di Fara and Patsy's -- those are my top three pies in the world (I am yet to try grimaldi's).

I have an April trip to Phoenix and I am gonna have to try this pie too.

After reading some SLICE reviews, we headed to the venerable Patsy's Pizza in East Harlem, where we hoped to find some tomato pie that can compete with Trenton's best. This tired old gem was open only for take-out at our 11:30am arrival (dining room opens at 4 on Sundays). The elderly gent working solo (and watching games shows on Spanish language TV) served us a few slices from the coal-fired ovens, and we found the crust to be extraordinary -- much like the kind I knew in the 1960's and had not experienced in 35 years. The cheese and sauce, while tasty, was unremarkable.

later that same day, we went to the Bronx's Little Italy for tomato pie at Zero Otto Nove (0-8-9, the area code of Chef Roberto's Italian home). Neat neighborhood, street parking, and a nice interior to this cozy place. The Margherita pie, made with imported bufalo mozzarella and San Marzano tomatoes, was scrumptious. So too was the white pie made with ham and béchamel. And the octopus I had for appetizer was the tenderest I've ever had. Wonderful pizza. Still, importantly, neither Roberto's 089 nor Patsy's can challenge Trenton's own DeLorenzo's (Hudson St) for Best Pizza In The Word.

I grew up in South Jersey, eating wonderful thin-crust tomato pie from Mama Rosa's in Riverside. Ate a lot of greasy and soft "NY style" pizza during my four college years in New Brunswick -- never got a great pie again until I found DeLorenzo's (Hudson St) in Trenton in the early 80's.

I have been looking to see if anyone can beat it -- so far, the answer is no.