This historic coal-oven pizzeria in East Harlem has been a New York City institution since 1933. Patsy's was founded by Pasquale "Patsy" Lanceri, who learned the art of pizza-making while working for Gennaro Lombardi, founder of America's first licensed pizzeria. Paper-thin, cheesy, saucy and crispy, Patsy’s pizzas are perfect when served hot, freshly made and popped straight out of the oven. Pizzas come in one size: 16-inch rounds. There is a nice balance of cheese and sauce and it does not feel heavy on your stomach. The char on the bottom of the crust brings out the essence of this landmark pie. Additional topping include fresh mushrooms, fresh mozzarella and more. On every table, shakers of red pepper, black pepper, salt, garlic-salt, Parmesan and oregano allow diners to season pies as they wish.