New York Times “Pizza Issue” Is Deeply Moving

Carmen’s Team Pick:

Anything dedicated to pizza is a good use of time.

The New York Times published its Dining & Wine “Pizza Issue” on April 17, but I’ve been saving it for a day like today. The special section features reviews of various pizzerias in New York (and you know there’s nothing better than those, so don’t even start), recipes for calzones and pizza pies you can make easily yourself, and the most beautiful collections of pizza photography the world has ever seen. It’s like a pizza museum on your computer screen. The pizza quotes are abundant, and with each click I began to drool just a little more.

For instance, Pete Wells ate a montanara pizza, with a deep-fried crust, and lived to tell about it: 

…fried pizza outshines the others, and not just because it is coated with oil. Frying can add a dimension to dough that is otherwise unremarkable.

I am the kind of pizza eater who sees the outer curl of crust as incriminating evidence to be destroyed, and the way I destroy it is by eating it. At Don Antonio by Starita and at Forcella, I finished the crust on the montanara, but left the crusts of the traditional pizzas on the plate, losing interest after a bite or two. Both places have authentic Neapolitan pedigrees, and produce crusts with the spring and lightness that are hallmarks of that style. But they don’t have the full flavor of the long-risen doughs that some American pizzerias like Co. are exploring.

…Eric Asimov is there to tell you how to get properly drunk while taking a pizza into account:

First, we must get over thinking of pizza as just a fast food. Of course, too many pizzas are made of poor industrial ingredients, rushed in a sodden cardboard box to your door. What goes with those pizzas? A burning sensation on the roof of your mouth.

But good pizza, that’s an entirely different issue. Fine ingredients like pure flour, San Marzano tomatoes, buffalo mozzarella, sea salt, fresh basil and great olive oil can result in near perfection. A good pizza margherita, made just with those ingredients, is a platonic ideal, elegant in its simplicity. Why not with Champagne?

…and Frank Bruni waxes philosophical about artisan pies and Melissa Clark weighs the calzone benefits versus the pizza benefits:

Pizza gives it all up as soon as it lands on the table; serve a calzone to a group and let them anticipate the moment when they find out what’s inside.

The surprises continue even after the big reveal. A calzone unveils itself slowly, bite by bite, especially if you’ve layered the fillings with several elements, like sautéed broccoli rabe, olives and three kinds of cheese.

For a pizza aficionado and someone who sometimes gets too into looking at images of food I can’t afford / make at this point in my life, the “Pizza Issue” was the gift of a lifetime. Consider it bookmarked. For life.

Munch on.

Before you go! Autostraddle runs on the reader support of our A+ Members. If this article meant something to you today — if it informed you or made you smile or feel seen, will you consider joining A+ and supporting the people who make this indie queer media site possible?

Join A+!


Carmen spent six years at Autostraddle, ultimately serving as Straddleverse Director, Feminism Editor and Social Media Co-Director. She is now the Consulting Digital Editor at Ms. and writes regularly for DAME, the Women’s Media Center, the National Women’s History Museum and other prominent feminist platforms; her work has also been published in print and online by outlets like BuzzFeed, Bitch, Bust, CityLab, ElixHER, Feministing, Feminist Formations, GirlBoss, GrokNation, MEL, Mic and SIGNS, and she is a co-founder of Argot Magazine. You can find Carmen on Twitter, Instagram and Tumblr or in the drive-thru line at the nearest In-N-Out.

Carmen has written 919 articles for us.


  1. No. NO. I reject this article as absurd _on its face_, unless you cede that all those New York pizzerias are doing a piss-poor imitation of real pizza, aka pies from the tight five in New Haven. If it’s not from Sally’s, Modern, Dayton, BAR, or mayyyybe Pepe’s, IT DOESN’T FUCKING COUNT.


  2. Secret time: I love Dominos Pizza. Especially the Cheeseburger and the Philly Cheese Steak varieties. The crust is as doughy as I like it, the staff at the nearest one are really nice, and they’re open pretty late, which in a small town that basically closes by 8 PM is a blessing you wouldn’t believe.

    For non-franchise pizza, however, Pizza Solo in San Luis Obispo, CA does some delightful stuff. Favorite is the Thai Pie in calzone form.

  3. Thanks to Melissa Clark, I now understand my love of calzones: “..serve a calzone to a group and let them anticipate the moment when they find out what’s inside.
    The surprises continue even after the big reveal. A calzone unveils itself slowly, bite by bite..” It’s the same way I feel about women!

  4. Has anyone else been to Peace a Pizza? The macaroni and cheese slices are disgusting and amazing at the same time. Also, my new favorite is gay pizza (not its real name) in the Gayborhood in Philly–steps away from Sisters!

  5. The day we finally got a NY style pizzeria in my tiny-ass college town was approximately the happiest day of my life. That being said, nothing beats real Neopolitan pizza eaten just outside the gates of Pompeii. Mmmmmmmm

  6. This article inspired me to make a pizza. Thank you, because with out you, I would not have thought to make pizza, and I would still be pacing around my kitchen trying to think of something I could make. Now I have a bacon apple gouda pizza.

Contribute to the conversation...

Yay! You've decided to leave a comment. That's fantastic. Please keep in mind that comments are moderated by the guidelines laid out in our comment policy. Let's have a personal and meaningful conversation and thanks for stopping by!