Best Pizzeria - 2009
If you believe that pizza should have a crispy crust rolled out as thin as possible with a spare amount of toppings, then the Sugar Land outpost of this Hoboken native might well be your place of worship. Ask the chef to leave the pizza in the coal-fired brick oven a minute or two longer than normal, and you may get to experience the burnt, black and blistered bottom so prized by the pizza connoisseur. Not only does this pizza just taste better than all others, but the crisp crust won't droop under the weight of too much topping. Whether you like traditional flavors like anchovies, olives and garlic or more newfangled ones like pesto, sun-dried tomatoes, chicken or sweet peppers, they are all here.