Palermo Pizza's "mezzo luna"
Photography by Cooper Levey-Baker
The essence of all great pizza can be found in its crust, and Palermo Pizza’s is exceptional. Toasted and crispy on the bottom, it still remains puffy, with bubbles of air dotting the interior. Neither the ultra-crunchy, almost cracker-like crust of Il Panificio, nor just a mass of chewy dough, Palermo’s crust occupies a charming middle ground, with bites alternating whimsically between brittle and gooey. The toppings are basic, but generously applied. The anchovies, in particular, punch up any pie with salt and funk.