The simplicity proves the dough quality. Using imported Italian flour with no bleach or bromides, the dough ferments for 48 hours, developing complexity. The thin, crispy crust holds minimal toppings: bright tomato sauce, fresh mozzarella, and basil. A classic slice that respects tradition.
The standout pizza slice. Gently roasted potatoes and fatty, salty bacon sit on 48-hour fermented dough with rosemary and minimal cheese. The crust is crisp through the center yet airy, and the restraint on toppings lets the dough and potatoes shine. A great example of creative vegetable-forward pizza.
The sandwich that makes Slicehaus special. Housed on dark, rustic ciabatta loaves that crunch like a baguette but are fluffy and moist in the center, the meatballs are generous, gooey, and rich. The sandwich is substantial enough to split into two meals. This is the reason people come to Slicehaus over its pizza alone.
Tips from diners
Bring an appetite—this meatball parm is massive and rich enough for two seatings. The bread is the secret weapon.
The second sandwich on Slicehaus' focused menu. Roasted porchetta meat pairs with earthy porcini mushrooms on the same excellent ciabatta bread. It's a more elegant take than the meatball version, with umami depth from the porcini. Equally impressive to the meatball parm.
An inventive special that rotates, featuring soft, creamy Robiola cheese and salty prosciutto. The richness of the cheese and the delicate nature of the prosciutto showcase how Slicehaus' approach to toppings elevates simple ingredients. Creative without being gimmicky.
Slicehaus opened in 2025 on Carmine Street in the West Village, founded by hospitality veteran Enrico Proietti, master pizzaiolo Agostino Cangiano, and entrepreneur Tatiana Revox. Despite calling itself a pizzeria, it's really a great sandwich shop in disguise—the meatball parm and porchetta with porcini sandwiches are the draws. The pizza dough ferments for 48 hours using bleach and bromate-free Italian flour, baking up crisp and airy. The shop plays Eurobeats and '90s hip hop. Classic slice joint setup: point at the pies in the case, grab your food, and eat at the counter.
The pizza is good, but you're really here for the sandwiches. Order meatball parm or porchetta with porcini. The bread is what makes them special.
Walk up, point at the pies in the case, grab a slice, and eat at the counter or high-tops. It's classic New York slice joint setup—casual and quick.
The dough is the hero here—48-hour ferment using Italian flour with no bleach or bromides. The crispy-yet-airy texture proves quality ingredients and time matter.
If L'Industrie is packed next door, Slicehaus is a great backup with excellent sandwiches and respectable pizza. Different vibe but worth your time.
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