It may be the best pizza in New York City, according to some, and most definitely is the hardest to get. But it can’t be ordered at a restaurant, or be taken to go — it can’t even be purchased with money.
But the cook behind the sublime slices does accept something as payment instead of cash: A taste of what his “customers” can make.
Making pizza was a pandemic survival tool for Gabrielle Lamonica. He was set to open up his own shop, but then COVID hit and put all his plans on hold.
“The only thing I could do was to make pizza at home, which was
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