Best of 2003: Best New York- Style Pizza

Knockout Pizzeria

They don't do California thin crust. They don't do deep-dish. They don't do chicken. They won't do pineapple. They call their pizzas "pies." And they do sell by the slice. These guys are New Yawkers. Loud, brash, and uncompromising when it comes to pizza. Everything here is done the traditional way, from dough twirling to making their own sauce. Their "pies" have traditional thin, crisp crusts and flavors like pepperoni, meatball, garlic, and white stone. Maybe their best is the "Bronx Special," an assortment of pepperoni, sausage, onions, olives, mushrooms, pepper, and garlic. No surprise: it's a tribute to the fellas who taught them everything, the guys at Hillcrest's Bronx Pizza.