58 THE QUEENS COURIER • MARCH 14, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
slice of queens
BRINGING NY STYLE PIZZA BACK TO LIC & ASTORIA
PIZZA
PASTA
MEATBALLS
FREE DELIVERY
OPEN DAILY FROM
11AM TILL 11PM
PIZZA COUNTER TILL 2AM
ON FRIDAY & SATURDAY
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ORDER ON-LINE BY VISITING SLICEASTORIA.COM
37-08 30th Ave, Astoria, NY 11101
Deep dishing on Queens’
thick-crust slices
It’s hip to be square when it comes to
pizza in Queens.
Th e “World’s Borough” not only off ers
some of the best triangular, thin-crust
slices in the city, but also an array of specialty,
dough-laden pizzas that are just as
amazing to consume.
Many pizzerias off er the Sicilian slice
as a thicker alternative to the traditional
round Neapolitan, with a molten layer
of mozzarella cheese topping a sauce-covered
thick crust. But there are many more
diff erences to the Sicilian slice than meet
the eye.
Th e diff erences lie largely in the construction
of the pizza itself. Round pies
are stretched thin; the ingredients are
applied directly onto the raw dough and
then placed directly into the oven, with
the crust baking right on the oven fl oor.
Sicilian pies are stretched into oiled
and well-seasoned baking sheets. Pizza
makers sometimes dimple the dough
with their fi ngers to prevent bubbles and
uneven rising, then apply a layer of tomato
sauce and baking the pizza in the pan.
Halfway through the cooking process, the
pizza makers remove the pies to apply
cheese and other ingredients before fi nishing.
A number of Queens pizzerias, however,
off er diff erent variations of the Sicilian.
Rosa’s Pizza, which has locations in
Maspeth, Middle Village and Ridgewood,
lays the mozzarella cheese on fi rst, then
tops it with a thick layer of tomato sauce
and Parmesan cheese before fi nishing it
off in the oven.
Th is method not only prevents the mozzarella
cheese from burning, but also creates
a distinctly unique taste and texture.
You’ll also fi nd Grandma pies at other
pizzerias, which is almost as a hybrid
between the Neapolitan and Sicilian.
Th ese thinner-crust square slices are oft en
topped with fresh tomato, mozzarella and
whole basil leaves.
Much like round pies, many Queens
pizzerias are happy to top a Sicilian or
Grandma pie with whatever you request.
Pete’s Pizzeria and Restaurant in Bayside,
for example, off ers a full slate of toppings
including pepperoni, eggplant, onions,
sausage, chicken and meatballs.
So what makes a Sicilian slice great? Th e
crust. Because it’s baked in an oiled pan, it
has a chewy crispness that’s unique from
the round pie, but is also soft without
being soggy from the cheese and tomato
sauce on top. You won’t need to fold it.
Beyond Sicilian and grandma slices,
you can also fi nd in Queens Chicago-style
pizza (although some New Yorkers question
whether that’s really pizza).
Uno Grill and Pizzeria in Bayside, part
of the national chain based in the Windy
City, off ers a round, buttery deep dish
topped with mozzarella and tomato sauce
cooked to order. Th ey off er specialty deep
dish pizzas such as chicken fajita and
Chicago classic (featuring crumbled sausage),
or you can order one with your
choice of ingredients.
You’ll need a knife and fork for
Chicago-style pizza. Real New York pizza,
of course, is hand-held.
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