Mark Iacono’s room on Henry Street does not take reservations and does not hurry. You bring wine. You wait on the sidewalk. Inside it is dark, a little church-like, and the pizza is a thin, blistered round with basil that smells like summer even in February.
It is not a slice shop. It is the pie you plan a night around, then eat with your hands anyway.
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Pies in this style
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Sauce, mozzarella, that’s it. The pie Google still looks for every night.
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By The Slice Guy
High-gluten, overnight cold ferment. The dough behind a foldable slice.
New YorkFolded NY Pepperoni
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The slice you fold in half on the sidewalk: crisp undercarriage, extra cheese, cupped pepperoni that pools a little oil.