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Photography: Noah Fecks

Time Out Market Dish of the Day: Juliana’s margherita pizza

Bao Ong

When you’re ranking the best New York pizza, it’s like settling a debate between the best borough, the Yankees versus the Mets or which MTA line is the most reliable. Hey, New Yorkers are an opinionated bunch!

But when it comes to judging the best slice of pie (and we’ve done a lot of research), there’s only one way to go about it: eat a cheese pizza and forget the anchovies, pepperoni and any other adornments. Forget about Chicago or Detroit style, coal- or wood-burning ovens and the fancy foraged ingredients. At the end of the day, the most democratic move is ordering a pizza bubbling with hot cheese.

Patsy Grimaldi, the pizza patriarch beind Juliana’s at Time Out Market New York, knows this better than anyone else. It doesn’t matter if you’re ordering a margherita, marinara or white pie.

“Simple doesn’t mean it’s easy,” says Grimaldi, who’s 88 but still visits his Dumbo restaurant every day. “You have to get everything just right to have a perfect pizza.”

Trust this pizza legend. After all, Grimaldi has been slinging delicious pies for over seven decades. The margherita pie is his best seller for a reason: the bottom is charred just right with the melted mozzarella draping over the fresh tomato sauce and accented with basil leaves on top.

Another secret to the popular pizza, at least according to Grimaldi’s business partner Matthew Grogan, is the water. This may be an urban legend but it’s undeniable that New York-style pizzas don’t taste the same anywhere else.

Perhaps there’s nothing that says ‘I love NY’ more this classic slice of New York pizza in view of the Brooklyn Bridge, which you can do from The Rooftop at Time Out Market. We’ll leave it to you to decide whether to fold or not to fold your pizza.


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