Welcome back to Pizza Quest!

Somehow, New York City never has too many great pizzerias, and they all seem to push their competitors to keep raising the bar. In the midst of one of the most competitive marketplaces on earth, a new player better have some game if he or she wants to thrive, especially in the intense pizza playground known as the West Village. So, what did the successful Italian restaurateur Enrico Proietta (of Bella Blu fame) do? He turns loose one of his former proteges, Agostino Cangiano, as well as his own dynamic daughter, Tatiana Revox. to open Slicehaus, featuring Agostino's original Neapolitan/NY hybrid pizza using a little known imported flour that you will hear about in this interview. Tatiana takes care of the fun and games and customers, and Agostino handles the food side (including his personal meatball recipe -- hey, are we in a meatball renaissance? I think yes), and I'm guessing Enrico is kicking back and enjoying the show. Hear all about NYC's new kid on the block and how they have staked their claim against all the OG pizzerias that surround them, in this delightful conversation with Agostino Cangiano and Tatiana Revox, proprietors of Slicehaus.

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