Get Yourself a New York Slice

The Catskill region is having a renaissance. In the 1800s, people started coming for their summer vacations, and decades later, Jewish families arrived by train to play shuffleboard and swim in opulent hotels. Then the 60s happened, and with it: WOODSTOCK. Nowadays, people from Brooklyn and NYC, are seeking respite in the region as an escape from the grind, the garbage, and the sticky subway seats. The Catskills today means fresh air and peaks and valleys and breweries, writing residencies, art studios, vintage shopping — and most importantly (in this article’s case) — some really, really freaking good pizza.

        Pizza may have been invented in Italy (if you don’t consider the ancient Greeks and Egyptians who were the first to make flatbread covered in oils and herbs), but without a doubt, it was perfected in New York City. Most recently, the craft of the perfect slice has migrated up to the Catskills and beyond.

    But, WHAT IS SO SPECIAL ABOUT NEW YORK PIZZA ANYWAY?! Pizza nerds point to two key features. One: texture and flavor. Although it’s never been scientifically proven, the rumor is that the secret to New York City pizza lies in the minerals of the water that get absorbed into that crust we all crave. And this water just so happens to come from the Ashokan Reservoir at the east end of Catskill Park. Many, many, many people have tried replicating the consistency of a New York crust without any luck, with some chefs resorting to shipping truckloads of city water to their upstate restaurants in an attempt to recreate these most delicious slices. Okay, okay so the water’s good. But what’s number two? Size! In New York they go big, and that goes for pizza too. The large pies, often about 18 inches in diameter, are sold by the slice so that they can be folded up like a taco and eaten on the go (busy or not, it’s the best way to eat it). Below, we’ve found some upstate folks that can hold their own next to the city boys. 

THE LAUNDRETTE in Narrowsburg 

What to get: The Cheeseburger Pizza.

BRIOS in Phoenicia 

What to get: The Wild Mushroom with mozzarella, sesame seed crust and topped with truffle oil. Or, really anything with their famous sesame seed crust.

OAK PIZZA in Hudson

What to get: The white “Bianca” pizza. Ask for it with arugula, some extra olive oil, and lemon on top.

CATSKILL MOUNTAIN PIZZA in Woodstock

What to get: The Margherita pizza with fresh mozzarella. 

MAMA’S PIZZA PARLOR in Hunter

What to get: A plain slice, extra well done.

By: Emmy Marucci