One of the things I really love about Buffalo is the number of places that trick out their crusts.

When I say "trick out" I'm not talking about stuffed mozzarella crusts, star points, or garlic knots. I'm talking about garlic, sesame, onion, and Parmesan.

In the wrong hands, garlic or onion can turn into a burnt powder, sure. But often, it's a flavor boost to part of the pizza that many folks leave unfinished.

I'd argue if it's a good pie those people deserve a special place in hell. Regardless, it mystifies me that more places don't do this. Food cost, extra work, another thing that can go wrong... okay, I guess. Still...

I grew up with a place that did sesame crusts on Long Island in the 80s and 90s. So this really resonates with me. It adds a nuttiness I really dig.

When I've spoken about this before, folks have pointed me to the white slice at Best Pizza in Williamsburg. I had it again recently, and while good... it's not what I'm talking about.

First, it's a white slice, which means it's automatically a dryer pie. Second, this is one of the widest corniciones I've seen lately. The cheese doesn't start until about 1.5 inches in. And while the sesame is a nice touch, it doesn't work the way I'm in love with on a sauced slice. This is nutty sesame on nutty crust on nutty cheese centerstage.

Anyway, I'm not saying it's a bad slice... I just wish there were more places in New York City where sauced slices with sesame crusts were easily found.

Ciccio's in Brooklyn. I know, gotta go to Ciccio's. Got other sesame crust recs? Please hit me up.