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If you talk to anyone from Queens about pizza, you won’t be able to get away without talking about the 1956 brick-oven stalwart New Park Pizza. If you haven’t been, they’ll quickly lose whatever respect they might have had for you (God forbid you’ve been and didn’t like it). The key to the perfect New Park slice may be in knowing how to order. Take the advice of Adam Kuban, founder of the now-defunct Slice blog turned pizzaiolo for his pizza pop-up Margot's, No. 86) and ask for it “well done.”
It will be set into their second set of ovens, where the bottom will come close to being burnt. “It's not, though,” notes Kuban, “[it] just adds a bit more flavor. The cheese will brown and crisp in spots. The slice will have some serious pizza-burn potential — but you won't care. You will eat that slice and immediately order another.”
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015
