After a long evening of drinking in New York City, the only reasonable thing to do is grab at least one slice of pizza. Such is what I did in the East Village when I essentially stumbled into Baker’s Pizza. As fate would have it, I ran into my drunk friend on his way out (he had left the bar five minutes before), which convinced me that I was in the right place. Just like all pizza by the slice places in New York, there was a display case showcasing the available pies and my eyes wandered to the one topped with meatballs and ricotta.
It took a few minutes to heat up in the oven and then it was good to go. The crust was super thin, with a bit of a crunch to it, and the tomato sauce was slightly sweet and also thin. This allowed the taste of the meatballs, ricotta and the sprinkles of parmesan to stand out. After all, a lot of good pizza is simply a conduit for toppings. Was the pizza amazing? For a drunk, of course. For a discerning New Yorker? I can’t really say. But I can say that it got the job done and tasted delicious while it was doing that job.