Mid-City Pizza

4400 Banks St., (504) 483-8609; midcitypizza.com

Mid-City Pizza is our city’s best New York-style pizza. These are big pies, stretched across the pan and cramming the take-out box with thin bottom crusts and an edge marked by baked-in bubbles. Bite in and you taste the right pliant-to-rigid ratio in its texture and a malty, subtly sour undercurrent to the crust. Toppings are straightforward (bonus points for the excellent hot and Italian sausage from nearby Terranova Grocery). And they’re applied in the proper proportion to the cheese, which sends orange rivulets of grease streaming when you lift and fold a sprawling slice. The rest of the menu is basic, and that’s just fine when the focus is on the pizza. Lunch and dinner daily. $


Advocate staff photo by SHERRI MILLER -- A roasted pork pizza bakes in the wood burning pizza oven at Pizza Domenica, located at 4933 Magazine Street in New Orleans, on Tuesday, Oct. 14, 2014.

Sherri Miller

Pizza Domenica

4933 Magazine St., (504) 301-4908; pizzadomenica.com

A spin-off from the Besh group’s more ambitious downtown restaurant Domenica, this pizzeria now has its own following and its own style. The pizzas are the same Neapolitan models, and they are glorious, with the puffy, chewy, bubble-pocked, char-marked characteristics of good wood-oven pies. It's an easy-going, family-friendly venue, like a true Italian pizzeria updated for modern tastes. The long marble bar is a good perch for a drink and a snack form the antipasti menu (here, for once, pizza and the garlic knots don’t seem redundant). The happy hour drink deals (weekdays, 3-5 p.m.) remain generous. Lunch and dinner daily. $$

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