Primo p
ie:
The Cr os for a 16 tino Pizza ($1 7.9 -i with fre nch pie) come 5 s s h m oz tomato , red on zarella, ions balsam ic glaze and .
New York
Tom Sellick of Spadini’s Inset: A classic pepperoni pie
SPADINI’S
134 N.E. Second St., Boca Raton, 561/826-7123
AAron Bristol
It might be too much to say that Tom Sellick has red sauce running through his veins, but the Long Island native has been making and selling pizzas since before he was able to legally wash down a slice with a glass of hearty red wine. After more than a dozen years running Pizza Amore in the Big Apple, Sellick moved to South Florida in 2011 to switch career gears. But the pizza business “just kept calling my name,” so last year he took over a failing pizzeria in Mizner Park and started turning out the kind of pies that soothe the pizza-loving souls of homesick New Yorkers. It starts with the dough, which Sellick has shipped in twice weekly from New York and is the key to making a pizza with the proper crisp-chewy crust that folds over in the classic New York manner without going limp. And if you’re wondering about the name, Sellick doesn’t drive a red Ferrari 308 GTS like the star of “Magnum P.I.”—but he does have a giant tattoo of the actor’s face on his ribcage.
follow the leader
More New York Brooklyn Boys (9967 Glades road, Boca raton, 561/477-3663): Pizzas whole and by the slice bring a taste of the Big Apple to west Boca.
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Manhattan Joe’s Pizzeria (5030 Champion Blvd., Boca raton, 561/995-6563): These hand-tossed pies are perfect for folding and chowing down N.Y. style; check out the bonus ode to the Big Apple, the Tribeca (San Marzano tomatoes, fresh mozzarella, sausage, roasted onions).
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nyPD2 (6177 Jog road, lake Worth, 561/868-0500): There’s New York ambience to go along with pizzas from traditional to Buffalo chicken ranch, not to mention special rates for all police and fire department employees, schools and nonprofit organizations.
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