This hole-in-the-wall shop, decorated with pictures of old NYC pizzerias, is a popular destination for both college kids and lunchtime work crowds. The perfect blend of the East and West Coast-style organic-flour crust is rolled ultra thin and slightly charred on the sides and bottom. The mozzarella cheese barely covers the bubbling hot paste made from ripe plum tomatoes. The toppings range from Brooklyn basics, like pepperoni, to exotic Cali cuisine like the arugula, pesto and prosciutto pie.