My husband Steven is from the tri-state area (Jersey!), so I'm therefore constantly reminded that when it comes to pizza, my standards are far too low. And you know what? Maybe they are! But you don't know what you don't know, right?

If we're being honest with each other, the way people from the tri-state area get all uppity about their pizza used to annoy me. But then I went to New York and was forced to try a slice of this fine delicacy, and said to myself, "By the beard of Zeus, they were right". I pointed my fist towards the heavens and exclaimed "WHY OH WHY MUST THIS DELICIOUS PIZZA ONLY EXIST IN NEW YORK?!" Thankfully, I learned this is not the case.

So, what characteristics make New York-style Pizza "New York Pizza"?

According to our dear friend Wikipedia, New York style pizza is made with a large, hand-tossed thin crust, and often sold in wide slices to-go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.

When Steven and I moved to the Seacoast, we searched high and low for our new go-to pizza joint, and of course, it needed to meet Steven's expectations. After over two years, I am pleased to report we found our place.

If you love thin, crispy crust, just the right cheese to sauce ratio, and lots of fun toppings, Luigi's West End Pizzeria on Islington in Portsmouth is the spot.

Sometimes they get creative, like this hot capicola, cherry pepper and red onion pie:

Sometimes they make pies that speak to my sausage and ricotta-loving soul:

And if you're more of a traditionalist, don't you fret. They've got a pepperoni pie with your name on it:

Whatever kind of pizza you prefer to shove in your pie hole, they have it! Check out Luigi's on Islington St. in Portsmouth. At the time of this article, they are open daily from 4-8pm, but check them out on Facebook to stay up to date.

And if you live a more gluten-free lifestyle, don't worry! We're not leaving you out of the fun.

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