The biggest complaint about New York, is not the rent or the lunatics on the subway, but the lack of a decent pizza place. In all seriousness though, saying too much pizza is like saying too much laughter or too many smiles. It is in that spirit that Chef Michael White decided to open Nicoletta and prove that if you have pizza, they will come. Made using a technique found in the pizza capitols of the Midwest called "sheeting" which involves making the dough devoid of air bubbles, the 'za at this East Village haunt is a little different from your typical NY slice. Turns out people are digging the thicker, hearty crusts and generous toppings, which successfully sate the hunger brewed during the hour-long wait for a table.
The pizza here is polarizing -- some
hate the thick dough, which they compare to a Wisconsin Pizza Hut, while others enthuse at gorgeous flavors, and the break of thin pizza's stranglehold on NYC. Get the Classico as opposed to the standard pies.