Mar 3, 2025. Pizza Wars Update: A New Champ?

When we were training at the MTC (Missionary Training Center) in Provo, we went to lunch with our friends and then leaders of the MTC, Kevin and Sydnee Calderwood. We had lunch at Brick Oven, known for its pizza (As a teenager, it was the first place in the valley where I tried ham and pineapple pizza–I was an instant fan). As we were eating pizza, we asked about the best pizza in New York . The Calderwoods were mission leaders in New York City for three years, so were good sources. Sydnee mentioned that one of the best pizza places was actually in a subway station. We found the subway station pizza, and it did not disappoint.

See No Evil pizza is located in, as in underground, the 50th Street subway station on the west side. When Rose Ann Neff, our fellow employment missionary was moving in, we visited with her and her nephew, Derek Neff. Their most popular pizzas are the “Hell pie” and the “Funghi pie.” I tried the Hell pie (are missionaries allowed to eat a pizza named “hell”? 😉 ), named because of its extra spiciness, while Sheila, Rose Ann and Derek each tried the Funghi pie–mushrooms, panna, roasted garlic, Parmigiano, fontina, arugula, lemon.

The Hell pie was superb. The toppings, sauce, hot soppressata (sausage), pepperoni, smoked mozzarella, pecorino (sheep’s milk cheese), calabrian chili (maybe the key ingredient for me?–spicy with a hint of sweet, but mainly spicy), were spicy, fresh and tasty all at the same time. The crust, Neapolitan, was the right blend of crispy and airy on the outside, and soft enough to require folding on the inside. It was the equal of the Ribalta crust, with a few burnt spots. I think the Ribalta cheese may still be the best, but the spicy combo of the Hell Pie moves See No Evil to the top. Despite the name of the pizza, I saw no evil in it.

The funghi pie was also surprisingly tasteful. I thought pizza and arugula not only don’t go together, but it would be a sin to put arugula on a pizza (some pizza fans think putting pineapple on pizza is a sin–I’ll argue strongly against that one). But, I think the lemon, garlic, and multi cheeses offset the bitterness. It all tasted good.

Hell pie in foreground, Funghi pie in background and on bottom rack

We also visited a highly regarded (for its pizza primarily) Italian restaurant about 16 blocks (2 subway stops) North of us, Song’ E Napule. Sheila and I joined Steve Ligon and his wife. They worked at the DC temple with us and Steve came to all of our symposia for seminary teachers at the DC Stake Center. It was fun to catch up and have dinner with them. They have been called to serve a mission in Montreal. They don’t start for a while.

We split a pizza and calamari. We liked them both. For the pizza, we went with the spicy option, DIAVOLA. The menu-listed ingredients are Tomato Sauce San Marzano Rega DOP & San Marzano Slow Food Eccellenza Nolane, Fiordilatte cheese, spicy spianata salami from Calabria, fresh basil, evoo. You can google the ingredients if you’re interested. They combined with the crust to make an excellent pizza. Another Neapolitan crust, baked well with some burnt spots and some doughiness in the middle. The spiciness was milder than the Hell Pie from See No Evil, but still tasty. Ingredients were fresh and delicious, just a tad behind See No Evil. I can’t remember Ribalta quite so well now that it’s been so long, but we’re sticking with it at number two with Song at number three.

The Ligons and Brandenburgs at Song’ E Napule

Seems like Italian restaurants do it right when it comes to calamari

Song’ E Napule Diavola pizza. Sauce tasted very fresh, very tomatoey. Crust, toppings and spice level were all top notch.

We served pizza for our fellow employment missionaries and volunteers last week. The closest pizza place, about one block crosstown block away, is J’s Pizza. I ordered online to pick it up just before lunch. They had it ready right on time. I was excited to try another true New York style pizza: big pieces that fold over. We ordered the combo or supreme pizza with multiple meats and multiple veggies. After all the delicious pizza we’ve been eating, J’s was a bit disappointing. Having it in the box (for no longer than 10 minutes) took away any crispiness from the crust. The other ingredients, including crust, were bland, fresh enough, but nothing outstanding. Sorry J’s, but you’ve found yourself at the bottom.

J’s Pizza: looks good, tastes bland compared to recent pies. But, it’s still pizza, so not a loss.

Current Rankings:

1. See No Evil. Edges out Ribalta with an excellent crust, toppings, spiciness combo.
2. Ribalta. Still great pizza. Crust is outstanding. Cheese is still the best, but not by much.
3. Song ‘E Napule
4. Made in New York Pizza. Excellent crust, toppings, cheese combo.
5. La Traviata. Crust pushed it above the others.
6. Rosetta Bakery: treating the mini-battle as an aberration and hoping (they’re very close to us) they are still delicious.
7. Two Boots. Great toppings with good crust, good cheese, OK sauce. I think fresh vs. reheated (by the slice) makes a difference.
8. Francesco’s (FranJessica’s). Very close finish to 3 and 4.
9. Max Brenner’s. First pizza in NY. We liked it, but it’s quickly fading from memory.
10. Pop’s pizza. Same with Pop’s. Remember it as good but fading from memory.
11. Pizza Collective. Roma style with good crust (we like Roma-style crust), but lacking in the toppings, cheese, sauce. Good but not great.
12. J’s Pizza. Takeout steams the crust while in the box, rendering it non-crispy. Expected more and better from J’s.
13. Little Caesars. Had some on quick visit to Utah for our granddaughter Chloe’s blessing. I guess I’m becoming a bit of a pizza snob. I still like Little Caesar’s pizza, but it doesn’t compare well with NY pizza places. Maybe it was from sitting in the box, but the crust lacked crispness and was bland. Cheese was just OK, sauce was scarce and run-of-the-mill.