The thin, foldable slice served at this Greenwich Village corner has defined New York pizza since Pino 'Joe' Pozzuoli brought his Neapolitan know-how to Carmine Street in 1975. What started at Bleecker and Carmine moved a few doors down to number 7 in 2005, but the coal-oven crust and tangy tomato sauce remain unchanged. Lines still snake out the door at midnight for that classic cheese slice with its signature NYC sheen.
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