Anomalia Pizza

The thin-crusted, 18-inch rounds at this New York-style slice shop are generously topped, though the crispy, sturdy bottoms can stand up to all the blistered cherry tomatoes, mozzarella, and olive oil layered atop the bruschetta pie, for example. Red pepper pesto gives sweet balance to the rib-eye, Cooper Sharp, and caramelized onions on the Italian Stallion. Most of all, the world needs to know about Anomalia’s drunken grandma, a crispy, almost buttery-bottomed square topped with fresh mozzarella and ribboned with a thick, creamy vodka sauce amped with pancetta.