From coal-fired Neapolitan to dollar slices, a walking tour through the neighborhoods that made New York the pizza capital of America -- and arguably the world.

Stops on This Tour (6)

1. 1
   Little Italy -- Spring Street Coal-fired ovens have been turning out charred, blistered pies in this neighborhood since 1905 -- the year the first licensed pizzeria in America opened just blocks from here
2. 2
   SoHo -- Broadway & Houston The corner where uptown meets downtown and where the New York slice was perfected -- thin enough to fold, sturdy enough to eat while walking, and always available at 3 AM
3. 3
   East Village -- 1st Avenue A stretch of pizzerias that have been waging a friendly neighborhood war since the 1960s, each claiming to be the original and each producing evidence that the other one copied them
4. 4
   West Village -- Bedford Street The narrow, cobblestoned streets where coal-oven pizza evolved into something uniquely American -- less Naples, more New York, with a crust that crunches like it means it
5. 5
   Midtown -- 8th Avenue The theater district dollar slice corridor, where entire economies run on cheese, sauce, and dough sold for less than it costs to make -- the loss leader that feeds Manhattan
6. 6
   Williamsburg Bridge Approach The bridge to Brooklyn, where the next generation of pizza makers are experimenting with sourdough starters, wood-fired ovens, and toppings that would horrify their grandparents -- and it works

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