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Stacking is wrong. Eating with a knife and fork? Acceptable for the first bite of a wet pie right from the oven -- prevents injury. Folding? Though much revered, it's a horrible practice. You lose the mouth feel of the browned cheese, you suppress the olfactory sensation of all the good things on top of the pie. It reduces eating pizza from a sensory cornucopia to a feedbag experience. Do not fold!

Went to Slice (1740 Sansom St) last nite for the first time. It was wonderful! I had a slice of sausage pie, and a goat cheese-carmelized onions-bacon slice. Both were very much Trenton-style tomato pie. Not quite as awesome as DeLorenzo's, but nothing is, not even DiFara. Nice staff, good variety of slices available. Less than $9 for 2 slices and a bottle of soda. PLEASE open a branch in West Chester (PA), which right now might as well be Montana in terms of finding decent pie. I rank Slice right up there with the Best of Pennsylvania. Actually may be better than Osteria and Stella and surely more affordable.

Surprised to hear that this crust fell short, because it looks authentic in the pics!

1) New York

2) Trenton NJ

3) New Haven CT

4) Philly

To judge a pie, I order a "regular" Neapolitan-style, but generally topped with sausage. I love how the meat interacts with the base ingredients, and it is a test to see if I get real Italian sausage or kibble crumbles. Once I know a pizzeria, then I will experiment. But I never order "the works" because then you simply get a big fat wet antipasto salad on bread that can't support it. yuk. I love veggies in general, but rarely is it a good idea to get more than one on your pie.

OK, I made the pilgramage to Krispy. Perhaps I should have gone for the Palermo, but any place should be able to execute the round tomato pie. I give Krispy a "B." In other words, it is better than chain pizza, and better than storefront pizza in most places outside of NYC, but it was nothing special. I won't be back. The crust lacked the chew and the char of its more authentic competition like DiFara and Grimaldi's. You can get better pie in Bay Ridge, too.

Yeah. Americans tend to undercook breads and starches. I want some browning on my pizza and casseroles. And leave them fries in til deeply golden!

I've been to 3 Brazilian steakhouses, and Fogo was clearly the best. The salad bar I intended to ignore, but it was top-shelf and contained a few delicacies not to be missed. I recall some Italian cheese in a barrel that was remarkable. I wish they were more adventurous, but they know their customers come for beef. Even though you are hungry when you arrive, wave them off when they come with chicken. You paid for red meat.

Purslane! So delicious, so healthy, so easy to grow, so overlooked.

Fava beans and a nice chianti

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.