Before we even left Long Beach, I had already searched this place out. Checked around online and with the helpful staff at the front desk at our cozy SoHo business hotel. I was dead on and they highly recommended Joe's Pizza as a spot for a cheap slice.
I wanted to intentionally avoid any fancy brick oven gourmet pizza spots. I'm sure they fucking delicious, but it wasn't what I was after. So just a couple hours off the plane, we walked into Joe's in the brisk 20 degree weather. I was pretty fucking stoked to be in there.
Was it all the hype? Could it be? I immediately found out that it was. It's all in the dough. The thin crust. The pepperoni, the cheese, well, I've had pizza with the same level of both... but the light sauce and the crust is what I thought brought it all together.
It's like how you can't expect your chopper to look cool just because you spent top dollar on every little stupid trinket you could find on eBay. No, it's the combination of parts, the use of something extraordinarily cool here, maybe a little there but sprinkle it all over with just what you need (or many had overlooked) to make it juuuust right.
Here we are, speechless. Jose had two cheese/mozzarella slices. I had a slice of pepperoni and the mozzarella. As you can see, I was double-fisting those thin bad boys because I couldn't decide which I wanted to finish off first (or save for last).
It had a delightful thin the crust that was consistently crunchy throughout the slice. I did wonder though, how come pizza wasn't this good in Southern CA. Why can't anyone make this pizza here in the L.A area? it doesn't make any sense.
We were fucking staving and this Night of Slices didn't end here. Stay tuned for more. Things got even more interesting on this night in Manhattan.
7 Carmine Street (Bleecker & 6th)
New York, NY