Sal's Coal-Fired Pizza
The char on this crust is doing things I didn't know crust could do. Criminally underrated. The coal-fired oven gives it this smoky depth that gas ovens just can't replicate — and Sal knows it. He's been doing this for 30 years and it shows in every single bite. The sauce is bright, the mozzarella is fresh, and the crust has this perfect crunch-to-chew ratio that I think about at 2am. I went back three times in one week. I regret nothing.