The “plain” thin crust pies, topped with oregano, tomato sauce, and cheese, might seem simple compared to the latest trend of artisanal style pizzas, but there’s a reason that NYC Pizza has lasted more than three decades in Tulsa. The pizzeria — originally opened by Kenny Lehman as Pizza Quik — doesn’t have the fancy-looking brick oven, the list of organic and locally sourced ingredients on the wall, or tables made from reclaimed wood. What it does have is one of the best slices of no frills pizza you’re going to find in the five boroughs. It’s just perfectly melted cheese and zesty tomato sauce that you might flavor a little with garlic powder or a few shakes of the hot pepper bottle, but is also just fine the way it is in all its roof of your mouth burning–glory. We’d be remiss if we didn’t mention another Sicilian treat NYC Pizza makes especially well: cannoli.
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