NEW YORK—Robert Dixon is a thin-crust kind of guy. So much so, he dismisses deep-dish pizzas. “To me, deep-dish is not even a pizza. It’s a pie of some sort,” he said.
Dixon is owner of the popular Waldy’s Wood Fired Pizza & Penne on Sixth Ave. between 27th and 28th streets. One glance through the Waldy’s reviews on Yelp has many New Yorkers saying that Dixon and his crew serve up the best pizza in the city.
Founded in 2005, Waldy’s was created to solve a business problem. Dixon was working at a restaurant, but found the overhead was too high to make the business profitable.
“So I decided to take one of the items that sold well and made a store out of it.” That item, of course, was the thin crust pizza, which was sold as an appetizer. Dixon has now taken that same appetizer item and brought it into a league of its own, wowing patrons and creating a loyal local following.
Purists give a stamp of approval to Waldy’s ultra-thin crust, which is simultaneously thin and crunchy, strong enough to hold the mountain of different toppings offered.
A typical Waldy’s pie comes in many intriguing combos such as the Braised Lamb, Roasted Lemon, & Oregano pie, the Arugula, Garlic, and Sunny Side Egg pie, and the Clam with Garlic, Crumbs & Ricotta pie. And don’t miss, of course, the Chicken Bacon pie, complete with spicy little peppers for a fiery twist.
“We try to put together ingredients that work that nobody else is doing,” Dixon said.
