Andrew Bellucci's Pizzeria — Restaurant in New York

Bellucci's Pizzeria has unseated the kings of clam pizza, wherever they may be. I was fortunate to have chef Andrew's clam pizza yesterday and it was absolutely the best pizza I ever had--clam or otherwise. You may disagree and that's OK.

First a word about the culinary maestro Andrew who is misunderstood: besides creating the perfect dough, he is also quite the front-of-house humble ambassador of his restaurant. While I can't speak to what happens behind the scenes, I can most certainly attest to the tender love and care chef Andrew bestows upon his dough. It's simultaneously light and fluffy and crispy, best enjoyed out of the oven or reheated at home through a slow but worthwhile process, which I will share with anyone interested via a direct message.

Knowing the recipe isn't enough and anyone who thinks otherwise should reconsider. I've shared with people the simplest recipes and they managed to screw them up (think chef Thomas Keller's Roasted Chicken recipe--arguably the simplest but best, roasted chicken recipe ever devised by humans (quick web search will bring you to the recipe)). Dough is much harder to get right. What maestro chef Belluci is able to do with flour, water, salt, and yeast is proof of the existence of God and that God wants humans to be happy. The divine intervention comes through the alchemy performed by Andrew while working with humble ingredients.

The clams pizza isn't cheap nor readily available and rightfully so. One must order the clam pizza 72 hours ahead. Why you may ask? Because chef Andrew only uses freshly obtained live clams and refuses to use the jarred clams that virtually every other restaurant tends to use. I'd wager that the next steps for chef Andrew will be clamming in Oyster Bay at the crack of dawn, wearing chest-high rubber boots, with a shovel and bucket in tow. True quality devotees know no bounds when in pursuit of the freshest ingredients. And the clam pizza at Bellucci's Pizzaria is a testament to quality and a glimpse of what must surely be...

Please note: this five star rating is based on one item, the Fresh Shucked Clam Pie. What's in it? chopped cherrystone clams, fresh oregano and parsley, garlic, lemon, pecorino romano, extra virgin olive oil, and black pepper.

So where's the tomato sauce and the mozzarella, staples of pizza? Not there, but it's on most of the many other types of pie they make.

Know why pizza crusts tend to be thick? So they can absorb the oil and water of the mozzarella and tomato sauce.

Pecorino romano is a hard cheese, with less liquid content, even when heated, like parmesan. Not much liquid there. And I'm guessing that the olive oil is lightly brushed to to ensure a crunch to the crust, which isn't absorbing that much liquid anyway.

You wind up with a thin, crunchy crust, the always great combination of clams, oregano, and garlic, cheese that gives an added kick of saltiness, and black pepper. It's simply amazing. And it's a luxury item. $40 for the small, and $59 for the large 18 inch pie. My adult daughter, who has pretty refined taste buds, and I both loved it, and for a special occasion, like Father's Day, it was worth every penny. Maybe it will become an annual tradition. Or maybe I'll win the lottery and have one weekly. Or not.

In any case, it was a great, great treat.

Oh, the service was superb, and the bathroom was as clean as any bathroom i've been in, including four star restaurants. The people who work there take pride in what they do, all...

Freshly shucked Cherrystone clams from CT and garlic chimchurri on a pizza, yes please. It absolutely didn't disappoint! And you know, I couldn't have just one slice. The thin crust slice is perfectly balanced with olive oil, crispy garlic and cheese. The clams being the ultimate premium topping here. My group of twelveI enjoyed it very much. We pre-ordered three pies!

Note: clam pie must be ordered days in advance 48-72 hours and reservations are a must to dine-in as you are not to take this pie out in a box. Credit card is required for deposit.

I was smelling the garlic the minute the waitress put the pizza on the stand. This was definitely my first taste of clam pizza and boy was it memorable. Paired with fresh slices of lemon wedges if you need. If you can appreciate the fresh clams, the "Don of Dough" putting together fresh ingredients and the process itself to make this pie, you will love it. This is not your run of the mill pizza joint. Elevated flavors and a variety of toppings -- think Vodka Pepperoni pizza. With Andrew at the helm, it sets this place apart from many other pizzerias.

Tip: there is a similarly named pizzaria blocks away. If you don't see Andrew's face on the box or the "Andrew Belluci" name on the sign, it's not the right place....