If you find yourself in Little Italy, avoid the tourists and the "Fughettaboutit" shirt-laden street level, and head directly to this new pizza speakeasy (that's right, a pizza speakeasy) from a brotherly team whose grandma started the restaurant downstairs and still lives in the building (and probably pays way less rent than you), and who also co-own Slide.
The entrance is located on the side of the building housing the family restaurant Giovanna's, and at night you'll notice a clipboarded doorman guarding this gilded, Illuminati-esque elevator.
Which is the only way for you to access the second floor.
You'll be dumped right out into this sliver overlooking the hustle and bustle of losers who don't know about secret second-floor pizza spots.
The oven roars at 1000 degrees, utilizing cherrywood "for scent" and oak to get a good burn.
The oven is manned by Salvatore Olivella (L'asso, Numero 28, Vinny Vincenz Pizza Truck...), who -- for the sake of extreme quality control -- will make every single thing you'll ever eat here. Literally, he makes everything.
While their traditional pies are great, you'd be wise to lean towards unconventional creations like this volcanically named Vesuviana, which's half calzone and half any pizza on the menu.
Fried pizza? Fried pizza!! This one's topped with just a bit of scamorza and sauce.
The monstrous oblong creations the chef has become known for feed five and're loaded with multiple 'zas' worth of toppings. Here's one with 1/3 Gorgonzola, pear, walnuts, and honey, 1/3 house-made fior di latte, basil, and hot capocollo, and 1/3 prosciutto di San Daniele, arugula, and basil.
It looks like some sort of awesome Italian quesadilla, but this is actually the truffley-as-hell Piadina Romagnola flatbread loaded with shredded parm and prosciutto.
If you thought a pizza speakeasy wouldn't have prosciutto, pesto, and housemade mozz sushi, you would be extremely wrong.
Dessert is pizzafied and topped with Nutella, walnuts, and sliced bananas.
It's also deep-fry-ified to create zeppoli dusted with powdered sugar.
Definitely do not underestimate their brew program. Domestic crafts are aided by some rarer Italian numbers like Almond 22 Pink brewed with pink peppercorns, and the aficionado-friendly Loverbeer D'uva, a wine/beer hybrid that's got the "funk like a Bordeaux", proving you've gotta gotta get up (to the second floor) to get down.