Pete Wells

"The squares, meanwhile, merge the Sicilian, Detroit, and Roman pizza al taglio styles in one dark, crunchy whole, fringed with what is known as a “frico crust” — the edges of browned cheese where the dough meets the pan. The pepperoni square in particular is an unstoppable force."

Rob Patronite

"If you had to label it, you might call it New York-Sicilian-Detroit-style pizza al taglio. Whatever it is, it’s fantastic. Its cheese-lined upper edges are crisp and bubbly, its crumb springy and tender. And the toppings? Uniformly excellent and generously applied, with a natural-casing pepperoni that will knock your socks off."

Chloe Barocas

"This slice is special for many reasons, but mainly because of the way they perfectly burn the edges (in the best way possible). With over ten different squares to choose from such as the Angry Nonna pie topped with hot Soppressata, aged mozzarella, Calabrian chili oil and hot honey, Mama’s Too really has something for everyone."

Josh Cohen

"The Absolute Best Pizza in NYC: Mama's TOO! - Mama’s Too is another exemplary square slice. As the mozzarella bubbles to the edge and mixes with the crust, it creates a delightfully crispy, cheesy final bite."

Jason Feirman

"It’s incredibly creamy and both the sauce and cheeses come together in a way that I’m not sure I’ve ever tasted on pizza. Add in a crunch that is reminiscent of a Detroit-style slice, throw on some basil, and you’re toying with pizza perfection in my book."

Tight Pizza

"The sauce was incredible, truly packed with flavor. I really enjoyed the burnt edges on the slice, which were packed with flavor and added an incredible unique texture to the pizza."