Go Camping in the Comfort of Your Own Home With S'mores Dip
1. Keste Pizza & Vino271 Bleecker St, New York
2. Vezzo Thin Crust Pizza178 Lexington Ave, New York
3. Joe's Pizza7 Carmine St, New York
4. Paulie Gee’s60 Greenpoint Ave, Brooklyn
5. Best Pizza33 Havemeyer St, New York
6. Prince Street Pizza27 Prince St, New York
7. Motorino Pizza139 Broadway, Brooklyn
8. Juliana's19 Old Fulton St, Brooklyn
9. Roberta's Pizza261 Moore St, Brooklyn
10. Di Fara Pizza1424 Avenue J, Brooklyn
You know a restaurateur takes his pizza seriously when he's heating the pies on volcanic stone in a wood-fired oven that's made specially by Italian artisans. The man behind the kitchen is Roberto Caporuscio, a certified member of the Associazone Pizzaiouli Napoletana, a trade organization devoted to upholding traditional Neapolitan pizza techniques. Caporuscio's bona fide position in the pizza-making world puts Kesté among the best spots in the city for the sparsely topped, doughy discs -- all made with imported Italian ingredients.
It's hard to get thin-crust pizza right -- without the ever-dependable thick layer of dough, the toppings have to deliver on all the texture and flavor. Thankfully, we have places like Vezzo Thin Crust Pizza to look to for inspiration. Its mushroom "Shroomtown" pie is the restaurant's calling card, but other topping selections (like four cheese and big pineapple) also make for memorable thin-crust experiences. If you're so inclined, the restaurant also offers classic pasta and small plate options to go with the Chianti-fueled feast you'll likely have.
Joe's Pizza is the epitome of an NYC slice joint. The West Village original has been doling out perfectly simple slices of New York and Sicilian-style pies since 1975. The process is simple: wait in line, pay for a slice, fold it in half, and eat it while standing.
In the dog-eat-dog world of New York pizzerias, Greenpoint’s Paulie Gee’s ranks pretty high. The Neapolitan-style pies include classic ones topped with tomatoes, arugula, and Parmigiano reggiano and more experimental takes like the Greenpoint Benedict topped with mozzarella, baby spinach, Canadian bacon, and Hollandaise sauce. There’s vegan pizza that makes a strong case for dairy-free eating, plus salads and soups to start. The barn-like interior makes it feel extra rustic and cozy.
Opened by Roberta's alum Frank Pinello, Best Pizza is paper-plating thin-crust and grandma-style pies with toppings like LaFrieda shortrib/brisket meatballs, chicken, anchovies, and bacon. Sometimes, however, simplicity is key, so we recommend giving the plain white slice a try as well. Best Pizza utilizes a century-old wood-burning oven, but the joint's other accents are decidedly no-frills -- the walls are covered in paper plates that are adorned with crazy drawings by customers, and the space in general is very reminiscent of an old-school pizza shop.
This popular Nolita pizza shop specializes in square pizzas and New York-style pies. Available by the slice or as a whole pie, all of the pizzas are named after streets in SoHo. The signature is hands down the Spicy Spring, a square pie topped with spicy fra diavolo tomato sauce, mozzarella, and crispy pepperonis. The space is tiny and aside from a few counters, there isn't much seating so your best bet is to eat your slice on the street like a true New Yorker.
Motorino's Brooklyn outpost is a Williamsburg staple, slinging excellent Neapolitan pies, from the classic margherita to more adventurous options like gorgonzola with speck and onions. The pies are supplemented with salads, antipasti, cheese, and salumi to round out an Italian menu rich in classics as well as quality modern takes.
It’s not a coincidence that Juliana’s is next door to the famed Grimaldi’s -- Patsy Grimaldi opened the Dumbo pizzeria in 2012, 14 years after he sold Grimaldi’s to a new owner and entered a legendary pizza feud. Long story short, Juliana’s thin-crust pies should be on your bucket list of New York pizza. Aside from the classics (margherita, marinara, and white pizza), there are a few specials, like the tomato-free pie topped with mozzarella, scamorza cheese, pancetta, scallions, and white truffles. The wait is the longest on the weekend, but it isn’t as tourist-heavy as other joints (ahem, Grimaldi’s).
Don’t be dissuaded by the gritty, graffiti-splattered cinder-block facade, Roberta’s is among New York’s most celebrated pizzerias, having made an international footprint (sauce print?) with visiting Europeans and local Bushwick loft-dwellers alike who endure long waits on nights and weekends for a table. Inside the red front door, you'll find a warm dining room and open kitchen where blistering discs of dough are pulled out of an Italian-made wood-burning oven and given names like Speckenwolf (mozzarella, crispy speck, cremini mushroom, red onion, oregano) and Millennium Falco (parmesan, pork sausage, red onion). The final product is Neapolitan-like in taste and structure, and since you probably won't have any leftovers, do yourself one last favor and buy a loaf of bread from the on-site bakery on your way out.
You'll have to brave a long line, but it's more than worth it for Dom DeMarco's handmade pies, lauded by many as the best in New York, and featuring a sauce made with simple San Marzanos; a sprinkling DeMarco's blend of Grana Padano, mozzarella, and Parmesan cheeses; and a careful snipping of fresh basil across the top.