MURRAY HILL. Hummus-hued walls, hardwood floors and colorfully upholstered banquettes characterize this intimate Murray Hill spot, an enterprise that began life as a Turkish-style pizza joint. The pizzas are still there (and as delish as ever), but the menu has expanded greatly from those early days. The usual suspects of hot and cold mezes highlight the array of opening dishes, and the always formidable chef's suggestions include pepper steak, homemade manti and lahana dolmasi (cabbage stuffed with lamb, rice and fresh dill). Stop by on Tuesdays around 9pm, and you'll be able to catch the belly dancers. TRAIN: 6 to 33rd St

MIDTOWN WEST. Folks who frequent this West 50s joint claim the brick-oven fired pizzas are the real thing.

STATEN ISLAND. This family-owned (since 1937!) pizzeria is definitely worth the trip to Staten Island ­ the pies are delicious and the atmosphere is homey. If you want pizza that's a little different from the norm, try the garlicky white pizza. If you go on a Friday or Saturday night, be prepared to wait a while for a table ­ but don't let that deter you. You can comfortably pass the time with the locals in the bar and nurse a nice, cold pitcher of beer or a cocktail. Cash only. TRAVEL: Staten Island Ferry, then 44 bus to Hooker Pl

BROOKLYN. Bring your green to this Brooklyn pizzeria (they don't do plastic) ... Bring a strong appetite, too, as you'll want to sit down and eat one of owner Dominick DeMarco's hand-made pies all by your lonesome self. And why not? From the imported ingredients he uses (even the dough is from Italy) down to the special attention he pays each pie, it's easy to see why this casual little shop stays as busy as it does six days a week. TRAIN: Q to Ave J