There are a lot of pizza dates, quick slices, and order ins that don’t go mentioned but I feel it’s time to give a pizza update. Coming from the West Village, at Roey’s off Perry Street. Known as the “little brother” of the more upscale Rosemary’s, Roey’s is “inspired by the cafes of Florence and Neapolitan pizzerias.” The setting is very sweet and informal, you feel comfortable in a very prime neighborhood, having really great pizza, without all of the fuss. Love to come here with friends and enjoy what is guaranteed to be really good pizza.
So first and foremost, my favorite pizza is a Bianca pizza. Probably most commonly known as a white pie because it does not have any tomato sauce. It is a simple pizza dough, olive oil, garlic, and cheese. Plenty and plenty of cheese. With that said, I did not see the option on a menu that has an excellent variety, a shame. No worries as our waiter came up with a solution, replace the Burrata pizza with white sauce and get the best of all cheese worlds. See a close up of this cheesy goodness:
Delicious. Of all the things Roey’s could have made their pizzas, they decided to go with nearly perfect. Typically, I enjoy foods that have lots of ingredients, spices, flavors, etc. The simplicity of this essentially elevated cheese pizza, but with the enhanced ingredients that come with getting pizza in the West Village, are effortless perfection. The buttery texture of the burrata allows you to spread it across each slice, so you have its rich flavor in every bite. Cheese covers the entire slice with little room to see if there even is anything between the cheese and the dough. For the very lactose tolerant- an absolutely delicious cheese pizza.
Obviously, it’s hard to have no flaws. The one thing I will note is these pizzas come quite oily. Once you pick up a slice, you see its’ place fill with olive oil. Maybe not bad or worth noting, depending on who you ask, but too oily for me.
All pizzas are baked in a wood-burning oven. Restaurants that cook pizza this way deserve a permanent special place at the top of the best places to eat pizza list. Baking in a wood burning oven means your pizza is cooked from the bottom up by the oven floor and from the top down by the oven’s internal temperature. So, you have the perfect crisp on the crust and broil on the toppings, and especially melt of the cheese. This is likely not shocking news to anyone but worth noting when deciding a pizza restaurant to go to- this is one where you’re guaranteed a perfect bake.
