In Italy, doughy Neapolitan pizza versus thin-crust Roman pizza is a subject of nationwide debate. At AIR MAIL, we’re partial to Naepolitan. There are several excellent Neapolitan pizza spots in New York—Antica Pizzeria da Michele in the West Village, or Ribalta in Greenwich Village, to name a few. Our favorite, though, is Una Pizza Napoletana on the Lower East Side, though getting a table there is almost an impossible feat. Its pies run small, the dough is light, and the ratio of tomato to mozzarella is perfect. It’s only open three days a week—Thursday, Friday, and Saturday. We recommend getting there at 5 PM, ordering a coffee next door, and waiting in line. Have a pie each, and eat it quickly with your hands, Italian style. —Elena Clavarino

Elena Clavarino is the Senior Editor at AIR MAIL