A new pizzeria opened this week in the West Village, Slicehaus, featuring classic New York-style pizza.

At 30 Carmine St in the heart of the West Village, Slicehaus takes bold moves: think crisp-centered 48-hour-fermented dough, toppings that push the edge.

You can go on the most awesome pizza crawl in literally the entire world these days on a small patch of the West Village. Bangers abound down here in TriBeChris (the "triangle below Christopher," a micro-neighborhood I just made up), starting with the one-two punch of contemporary champs L'Industrie and Mama's Too, then moving on to pizza legends such as John's and Joe's.

@Slicehaus is the new West Village slice spot redefining what New York pizza can be. Opened by an L’Industrie alum, it brings Italian precision and NYC attitude together — with imported ingredients, hand-finished touches of shaved parmesan, basil, and olive oil. Each slice feels luxe yet effortless — flavorful, balanced, and never heavy. The kind of pizza you can crush... and still go teach three pilates classes after.

There’s a new spot for pizza lovers in the West Village: Slicehaus, now open at 30 Carmine Street. The pizzeria is the work of hospitality veteran Enrico Proietti, master pizzaiolo Agostino Cangiano (previously of Sotto La Luna and L’Industrie), entrepreneur Tatiana Revox who have created a menu rooted in New York classics with a nod to Italian tradition. The dough, made from bleach- and bromate-free flour imported from Italy, bakes up crisp yet airy, serving as the foundation for pies & slices.