Diamond Slice

“Slices are forever.” Over the past two decades, American pizza has made remarkable advances through waves of different movements: the wood-fired Neapolitan boom, the coal-fired revival, the explosion in regional styles (like Detroit), and the invasion of authentic Italian styles bringing along their San Marzano tomatoes. The last few years, much of the innovation has been in perfecting the slice shop - old school looking places that use advanced bread making techniques to achieve excellence. To my mind @bestpizza33 and then later @scarrspizza were the real pioneers in this welcome movement. These places may look like another place named Ray’s that’s been around forever, but underneath they use precise ingredients, chef-driven craft, and long-fermentation to perfect their modern New York Style slices.

Diamond’s Slices exemplifies this *New Wave* of elevated pizza: ultra-thin yet structured, with a crisp undercarriage freckled by char. The dough - fermented “72+ hours” - delivers depth, balancing chew and crispiness. In this white slice, the butteriness from the cheese delivers a punch of flavor without being too heavy, and is balanced nicely by the smokey char of the cornicione. Overall, Diamond produces a disciplined well executed modern slice - everything is right about this pizza. @diamondslice_ is highly recommended.