In New York City, Neapolitan-style pizza gets a lot of shine. But there's another thin-crust pie from Italy that's worthy of a place in your pizza rotation. At Martina, Roman-style pizza is the main event—a dish defined by its thin, cracker-like crust, sparse layer of sauce, and evenly proportioned toppings. Left in the oven for an extra 30 seconds—an eternity in the eyes of a pizzaiolo—the pie develops a crispy exterior and perfectly charred underside. When at Martina, eat as the Romans do.
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