Slicehaus

9.3/10 Slicehaus (West Village) – The “Haus” in this Carmine street pizzas reads Germanic and brought to mind the late Germantown Pizza Haus in stately Latonia, KY. No intended offense to German pizzioli (arguably the inventors of pepperoni), but I was a bit reassured when the guy behind the counter started speaking Italian. Here “Haus” is meant to evoke home - family, tradition, and the sacred ritual of gathering around a slice.

Slicehaus pitches itself as very dough forward - they use a 48-hour ferment on high-hydration Italian flour, and that long, slow proof does real work - time is what lets a dough build flavor and structure on its own, deeper character and a sturdier, better-charring crust. It’s the same patient foundation that underlies most of the city’s best slice shops.

I had the Porcini & Truffle (porcini are savory Italian wild mushrooms ). The crust is a touch thicker than the current NY fashion. The undercarriage is deeply blistered (like ocelot spots) and expertly baked. It has a smoky char that add depth to the slice. I believe this is my first Porcini + Truffle slice. The porcini bring a deep savory earthiness and texture wise works very well.

Overall, @slicehauspizzeria delivers an excellent thoughtfully crafted slice that lands comfortably among the best slices I’ve had in Manhattan. Highly recommended.

@slicehauspizzeria #jpnewyorkpizza