We used to go to San Matteo (look at that puffy crust) on 90th and 2nd but the first generation owners from Napoli seemed to have stopped running the business almost a year ago and the new management just use regular non-sourdough crust that every Neapolitan pizzeria in the city uses because it makes more financial sense rather than face situations where you run out of dough because you didn't prepare enough a week in advance etc.
I went to Song' E Napule yesterday and while it was a really good pie, with incredible sauce and cheese, the dough flavor just wasn't there. Also, +$30 for a Margherita?
Am I looking for something impossible that won't be found in a city like NYC?
Edit: Because there are many, the San Matteo I'm talking about is the one that used to be on 90th and 2nd.
by TareXmd