Fire in the pie

Classic tradition and modern innovation—Bohemian Pizzeria nails both

My father grew up in the Bronx, and that meant I was born with an inalienable love for three things: the Yankees, the American dream and pizza. 

Before I reached my teens, I had feasted on the gooey, charred, slightly misshapen and insanely delicious pies at Da Michele, the best pizzeria in Naples, Italy. Before I left my teens, I was a regular diner at the fabled pizzerias on Wooster Street in New Haven, Connecticut. And of course, as a native New Yorker, I’ve tried all the legendary coal-oven pizzas in the city—from Patsy’s in Harlem all the way to Totonno’s in the forgotten back end of Brooklyn. 

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