Best topping for authentic NYC pizza?

There are several postings about where to get the best NYC pizza, but I want to know what locals prefer to top the pie with. Is it cliche%26#39; to order plain pepperoni?

Best topping for authentic NYC pizza?

Plain is plain.

Pepperoni is plain PLUS pepperoni.

While both are good, I am a pure plain pizza patron.

There is nothing cliche about NY pizza. This topic will stir up lots of opinions.

Best topping for authentic NYC pizza?

None!

First, it really is about where you go, and that%26#39;s gotta be Grimaldi%26#39;s in Brooklyn.

Secondly, and truth is, you don%26#39;t go to Grimaldi%26#39;s for the toppings. You go for the crust, which is incomparable: thin and crunchy, almost delicate in its lightness. The cheese is fresh mozzarella, cut up into ';pebbles,'; as is the custom in the city, and they don%26#39;t overload the cheese (sign of a mediocre pizza). You can watch them assemble the pizzas, spinning the dough into almost incomprehensible thinness. All the while, ';That%26#39;s Amore'; plays on the jukebox.

So just plain, crust, mozzarella and tomato sauce. That%26#39;s it. Period. It%26#39;s heaven!

Sometimes ';plain'; is called Margherita which is the same, i. e. tomato sauce and cheese.

Mushrooms and anchovies.

prawns, onions, baby octopus plus plenty of garlic

OR

tandoori chicken, cashews, onions, cheese

a couple of my faves.... tho I%26#39;m sure if I asked for them I would get laughed out of the shop!

Native New Yorker, just got back from the city today. Plain is authentic. Anchovy is also authentic.

Best pizza is the first NYC pizza parlor, Lombardi%26#39;s at 32 Spring Street. The best topping there is the meatball - it%26#39;s pieces/slices of meatball. If you go, try the tomato/mozzarella/roasted pepper appetizer - the peppers are roasted in their coal ovens and are TO DIE FOR!!

I always get plain. Plus, when dining with others it%26#39;s easier than trying to agree on what toppings to get when everyone else has a different preference. Nothing like a thin, hand-tossed crust pizza baked in a coal-fired oven---delicious!

Thin crust, plain, ';easy'; on the cheese, LOTS OF basil

Get what you like. But some pf the places that make thin, thin crusts (i.e. Grimaldi%26#39;s and Patsy%26#39;s in East Harlem) are better plain, they don%26#39;t handle the toppings as well.

Also, a spot called Una Pizza Napoletena has taken the town by storm. It only serves plain.