Two Boots Pizza

Like most people, I was drawn to @twobootspizza by the June 16th, 1995 NYT article “The Top Pizzas In New York: Bred and Baked By Tradition”. That article, which prominently featured the legendary Andrew Bellucci & spread the false story that @lombardis_pizza_nyc was the first pizzeria in the country (@pwregas2112 can give you the actual NYC pizzeria history), gave Two Boots prominent billing as hip upstart next to some coal fired legendary spots like @arturoscoalovenpizza, @patsyspizza, @johnsofbleeckerstreet, and @totonnospizza.

So on recent jaunt through the Upper East Side, I jumped at the opportunity to try a slice, starting with plain cheese. The crust at Two Boots has a well cornmealed bottom, which adds a bit of texture. It has a slightly thicker profile compared to a classic New York slice, giving it a sturdiness to support toppings without feeling heavy. The outer edge (or cornicione) is lightly browned and crisp, with a soft chewy interior. The bake is even, without the imperfections I recently observed in Midtown slice shops. Overall, this was just a well executed classic New York slice.

And so I said to myself: “It’s a great day for a slice, let’s do two”

A big treat for all the Wayne Knight fans following, my second was a white sauced meat slice titled “Super Newman” (Presumably, he volunteered to test the new highly experimental iteration of Forever stamps and ingested radioactive glue).

It delivered.

***To see all my New York pizza reviews over the years, go to #jpnewyorkpizza ***