October is National Pizza Month, and what better way to celebrate with a slice (or a whole pie) of the good stuff? Here, local pizzerias sound off on the ingredients and flavor profiles that are on trend and highly delicious. Which one will you try first?
Farm-to-Table
Seasonal ingredients are shining. “We always have two specials in the slice case with local vegetables or ingredients our cooks are excited about,” says Sophie Peltzer-Rollo, owner of Ollie’s Pizza in High Falls and Ollie’s Slice Shop in Kingston. Be on the lookout for fresh broccoli rabe or artichokes atop fermented dough made with New York-milled flour.
Hot Stuff
Spice is nice, whether it’s the zing of Calabrian chili and garlic or the zip of hot honey. The Parlor in Dobbs Ferry is known for its chili garlic crisp pie while The Pizza Shop in Newburgh combines pickled Fresno chilis and hot honey on the aptly named Bee Sting. At Poughkeepsie’s Lolita’s, hot honey takes center stage, cooked up with lemon and chili.
Around the World
Slices sway slightly exotic when chicken fajita or chorizo rojo tops the crispy crust at Lolita’s.
Plain Jane
Unconventional toppings add a fun twist to pizza night, but classic cheese and tomato pies remain the top sellers, according to the pizza pros at Ollie’s, Lolita’s, The Parlor, and The Pizza Shop.
Related: These New Restaurants Are Spicing up Kingston’s Food Scene
