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Motorino, no. (their dough was soggy in the center both times our group went there. didn't go back since.)
Lucalis, no. (dough was chalky, dry and burnt. didn't go back since.)
Keste, just okay. (had this style of pizza before, wasn't disappointed but wasn't "blown away" either.)
Luzzo's, no. (very thin dough and their Bufala mozzarella wasn't the freshest in town. Standard coal-oven napoletana pizza, was just okay, had better.)
John's of Bleecker, just okay. (who can say no to a pizza joint that opened in 1929? Standard brick-oven pizza, good service, but tons of tourists and children running around.)
Totonno's, no. (who can say no to a family-run pizza joint since 1924? The new locations in Manhattan, standard coal-oven napoletana pizza at an expensive price. Was just okay, had better.)
Fornino, no. (standard wood-oven pizza, pricey. Was just okay, had better.)
Franny's, no. (wasn't quite sure what they were focused on? Appetizers, pasta, cocktails, salumi, or pizza? Pricey as well. didn't go back.)

Killer menu, fresh, hot, delicious, fun. Very affordable wine list, great Italian wines at that. And I really like the pizzeria hours too, open from 6pm to 2 am. This is my 'hood, I can't wait until they open for lunch! And I can't wait until they service slices, I really did want to finish my square pie! :))))