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—Una Pizzeria Napoletana, on the Lower East Side, Ribalta, in Greenwich Village, and Song’E Napule, on West Houston Street, to name a few. Our favorite, though, is Antica Pizzeria Da Michele, in the West Village, an outpost of the original, which opened in Naples in 1870. Its pies run big, the dough is light, and the ratio of tomato to mozzarella is perfect. There’s little to no ambiance, but that’s not the point. We recommend ignoring the starters and pastas and going straight for the pizza. Have a pie each, and eat it quickly with your hands, Italian–style. —Elena Clavarino

Elena Clavarino is the Senior Editor at AIR MAIL