Adam Goldberg

"The crust is fairly spongy like a crisp, airy focaccia. Thanks to the deep, heavy pan in which it is baked, the underside is always on the fine border of crispy brown and burnt black, with just a hint of charred flavor adding complexity to the flavor. Sauce tastes slightly of pork fat and ground bits of pancetta, a blend that contributes to a meaty tomato sauce. Between the cheese and olive oil, this pizza packs just as much flavor as calories. And my, is it worth it."

Carey Jones

"The crust had real heft, with a dense, nutty bottom crust. The tomato sauce oozing over the edge developed an almost caramelized quality. And though I doubt it had any less oil than the round pizzas, the balance was better; it seeped into the crust, rather than pooling on top."

Brendan Spiegel

"We devoured the lauded Sicilian. The square–nice, golden-brown puffy edges, tangy sauce, good fresh basil."

Rob Patronite

"The flavor of the sauce and cheese is big and bold; the basil snipped à la minute; the crust extra-crunchy."

Worst Pizza

"The crust was like wafer crispy. It was nice and soft around the edges, and it was melting in my mouth when I took a bite. The basil is grown fresh and cut with a scissor over the steaming hot pie. The best part about this slice is when you get near the crust and you can taste where the finest olive oil seeped in. The sauce is deliciously sweet."