Day 30, 2026: NY Pizza Suprema @ the Magnet Theater

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DAY 30: OCTOBER 30th, 2026 

LOCATION: NY Pizza Suprema (413 8th Ave, New York, NY 10001)

GUEST(S): Michael McLarnon, Robin Rothman, Randy McKay, Ange DeManti, Lanee' Sanders, John Ross, Brian Chase, Chris Smith, Nina, Shawn Wickens, Ralf Jean-Pierre, Matt Shafeek, Lorina Ladrillono, Katey, Julie McNamara, Papa Fern

ORDER: 2 slices of cheese

REVIEW:  

A home run every single time.

There’s a very good reason why, whenever I supply pizza for the audience of my solo storytelling show, LIFE OF PIE, NY Pizza Suprema is my top choice.

Sure, its location directly across Eighth Avenue from Penn Station and Madison Square Garden makes it ultra-convenient, but convenience alone doesn't earn iconic status—plenty of neighborhood slice shops have location on their side. Only Suprema has been holding down that corner since 1964. Only Suprema has spent over six decades refining and defining the quintessential New York street slice. And only Suprema has taken home a coveted Slicey Award. (Granted, I’m the guy who invented the Slicey Award, but the facts speak for themselves.)

My go-to order, the plain cheese slice, is a massive wedge built on a thin-yet-sturdy gas-deck-oven crust. It features a generous layer of chunky, bright tomato sauce, what I consider the industry's absolute best low-moisture mozzarella, and a dusting of imported grated Pecorino Romano to round out the bite. The balance between these top-tier ingredients and that signature crisp-yet-chewy undercarriage proves that when execution is this high, less really is more.

If you're pairing your classic triangular cheese slice with a square, the Upside Down slice—crispy, light, and layered sauce-over-cheese—is another masterclass in tomato and mozzarella. These slices are hefty, hold up incredibly well in transit, and reheat just as beautifully as they come out of the oven. Try NY Pizza Suprema once, and you'll quickly understand why it’s a non-negotiable stop on any NYC pizza tour.

PHOTOS:

slice options

seating area

slice menu

underside

Day 30

VIDEO:

coming soon

MISCELLANEOUS:

audience of Life of Pie (10/30/26)

1. I performed my pizza-themed storytelling show called Life of Pie today at the Magnet Theater. I was lucky enough to have friends from the improv, softball, and pizza world show up. After talking to the audience about pizza, it only seemed fitting to have some waiting in the lobby when the show got out. 

Sandwich board with Tonight's Show

Michael McLarnon, Sean Taylor, Robin Rothman

2. The accompanist for Life of Pie, Robin Rothman, and my director Michael McLarnon all went to the Festival Fringe back in August. Life of Pie ran for 9 days and it was an amazing time. I even got a review from Finge Review written about my show here: https://fringereview.co.uk/review/edinburgh-fringe/2026/life-of-pie/

Sean Taylor, Joe Riggio

3. After my show, while I was still in costume, I ran into the owner of NY Pizza Suprema, Joe Riggio. If you have seen my show, you know that we've been friends now for 18 years now.

RATING:

 5/5

Day 29, 2026: Fermento (W. Village, NYC)

 
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DAY 29: OCTOBER 29th, 2026 

LOCATION: Fermento Pizza (226 Varick St, New York, NY 10014)

GUEST(S): Matt Bok

ORDER: 1/2 slice of Cheese, 1/2 slice of Fig Jam, 1/2 slice of Broken Burrata, 1/2 slice of Spicy Vodka Roni square, 1/2 slice of Prosciutto and Mushroom, 1/2 slice of Pepperoni cups

REVIEW: 

Catalyzing good pizza!

The creators of a cozy West Village pizzeria have isolated what they feel is the most important part of the pizza-making process and named themselves after it: Fermento.

Italian for "yeast," Fermento rises to the occasion. Yeast is the foundation of bread, and bread is the foundation of pizza. Whether or not the crust is your favorite part of the slice doesn't matter; objectively, it's the only component strictly reliant on science. Exact quantities of flour, salt, yeast, and time are non-negotiable. When you nail those, a great sauce, quality cheese, and well-tended specialized ovens are just the incredible bonuses.

And Fermento has it all. Sure, seating is tight and there’s no public bathroom to speak of, but what you will find inside are state-of-the-art high-heat electric ovens, a brilliantly sourced tomato sauce, and elite cheeses—from Parmigiano-Reggiano and fresh mozzarella to whole-milk low-moisture mozz and burrata. That Broken Burrata slice? Absolute heaven. Topping lovers are in great hands here with pepperoni cups, Calabrian chilis, and Prosciutto di Parma, but you still won't go wrong keeping it simple with a plain slice of cheese.

Fermento genuinely cares about its product. The love and respect they pour into their double-fermented, 72-hour sourdough alone is worth the trip—and everything they pile on top of it is why I can't wait to go back.

PHOTOS:

underside of the wedge

The crumb on the wedge

underside of square

day 29

slice of Broken Burrata

slcie of spicy vodka roni square

slice of vodka roni wedge

slice of prosciutto, mushroom

Slice of Fig Jam

Slice of cheese

Moretti Forno electric ovens

Dough info

letterboard menu

slice counter options

VIDEO:

coming soon

MISCELLANEOUS:

Matt Bok, Sean Taylor

1. Matt Bok is the current manager of my softball team the Turkeys. He also used to play minor league baseball and still hits the ball a mile and throws rockets across the diamond.

2. Matt Bok supporter of the arts, has been a reporter for years, and also a great guy.

Michael Vendome, Sean Taylor

3. I met one of the owners, Michael Vendome! 

RATING:

 4.58/5

• VALUE:
   4.5/5


• AMBIENCE:
   2.5/3


• TASTE:
   9.5/10


• SERVICE: N/A

16.5/18 = .917 x 5 = 4.58