While New Yorkers are plenty proud of their home-grown style of pizza, we know a good thing when we see one and are thus happy to make room for the Midwestern pizzas Michael White is serving at Nicoletta in the East Village. Inspired by the pies at Domenico's in Beloit, Wisconsin (where White had his first restaurant job), these pizzas boast thicker crusts than those found on Neapolitan pies and get cooked at a lower temperature for much longer. The result is a sturdy base, well-suited to hold all of the delicious stuff they put on top. The pinky patatona sports Nueske's bacon, potatoes, creme fraiche, caramelized onions, and rosemary, while the redder calabrese take the more traditional but no less satisfying route of thick pepperoni, fennel sausage, onions, and mozzarella. One pie could easily feed two people; order more and you won't regret it.