Traze

What started as a 2015 Queens pop-up now has a permanent home that doubles as a café. The kitchen builds its pies on 72-hour fermented dough, with all sauces and toppings prepared in-house. Alongside classic pepperoni, the counter showcases less common varieties like Mexican street corn and scorpion sfincione. You can pair your slices with coffee in a soothing space where the staff actually takes the time to explain the menu. While some of the sweeter toppings divide local tastes, the draw here is fresh, creative baking backed by affordable lunch specials.