Corner Slice

Located in Hell’s Kitchen, this West Gotham Market Sicilian style pizzeria is one I had made a point to try after I saw that Ed Levine (@seriouseatered) had written “Corner Slice may be the single best slice of pizza in New York at the moment …notable for experimenting with different cheese blends and flours. They're elevating the New York pizza slice in a way that no one else has in a long time." Now, I mostly know Hell’s Kitchen as a historically Irish working class neighborhood home to the Westies gang …and perhaps Priest Vallon? But I may be a bit dated in that, especially now that it seems to have artisan slice shops.

Focusing on the crust, Corner Slice uses a combination of durum and spelt flour that’s sourced from @centralmilling (a Utah-based artisanal miller). They use a long fermentation period and experiment with very high hydration levels to create a light, bubbly, and flavorful crust. Despite its lightness, the crust is appropriately crisp and holds up the toppings with integrity (I believe they use a par-bake). @corner_slice can get pretty creative with their toppings featuring items like a Philly Cheesesteak slice and more recently the (and I quote) “HATCH GREEN CHILI BACON CHEESEBURGER PIE”. I’m sure those are great, but I opted for the classic Margherita slice. I recommend you make the trip to @gwmarkey, as @corner_slice was simply one of the best I’ve ever had.

All Hail The Corner Slice!

#NewYorkPizzaMonth is burnin' through the sky, yeah 200 degrees (that's why they call me Mister Fahrenheit) …but there’s still quite a few pizzerias to go this week.