Food & Drink

Three ovens and a ton of pizza

Published On 04/04/2012 Published On 04/04/2012

Not satisfied with just one kind of oven, the Italian restaurateurs behind Ribalta installed three (stone, wood, and brick) in their slice-joint-meets-Ferrari-dealership space, each responsible for cranking out a specific kind of pie: Napoletanas covered in hand-crushed San Marzanos, twice-baked (for "unique crispiness") Pizza In Palas, and Classicas made using their "mother dough", though Doughboy really wanted his mother to be turned into Pizza Impalas.

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1. Ribalta 48 E 12th St, New York, NY 10003 (Union Square)

Wood-fired, thin-crust Neapolitan pizza is what's on the menu at this airy, modern Italian restaurant near Union Square. While crispy pies piled high with bright splashes of tomato sauce might be the stand-outs here, Ribalta's menu also features a nice selection of rustic pastas and greens. Flat screen TVs regularly broadcast international soccer matches, adding to the casual, bistro vibe.