The margherita pizza with a blistered crust is a winner at Dilettos in Westbury. (July 13, 2013) (Credit: Barbara Alper )
While a wood-burning oven isn't an absolute requirement for superior pizza, it can impart a certain char and flavor to the crust you just don't get from gas-fired oven pies. Here are four Long Island spots where the wood-fired ovens turn out fine pies -- and, sometimes, more.
RED TOMATO ARTISANAL PIZZA, East Norwich (6245 Northern Blvd., 516-802-2840) The wood- and gas-fired oven at this...
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