Food & Drink

The 27 Best Pizza Places in NYC Doing Takeout/Delivery

L&B Spumoni Gardens
L&B Spumoni Gardens | Cole Saladino/Thrillist
L&B Spumoni Gardens | Cole Saladino/Thrillist

"The best pizza in New York City" is a bit of a misnomer. The best pizza, after all, is only in New York City. Even if you could perfectly preserve a fresh slice -- born from our signature tap water, prepared according to the basic specifications of the Italian immigrants who first brought it stateside, and crisped in a real deal NYC coal or wood burning oven -- and eat it across state lines, it still wouldn’t taste quite as good as it would within the boundaries of the five boroughs. Call it magic or cognitive bias, the holy trinity of cheese, sauce, and dough just tastes better here.
 
The rest of the globe knows it. You’ll find “New York style” slices in world capitals, international airports, and in US cities that claim confidence their own regional takes. Behind every California, Chicago, Detroit, St. Louis, or New Haven-style pie, there’s always an NYC facsimile hiding out on the menu, whispering, fuhgeddaboudit. Sure, it’ll do in a pinch, but you haven’t truly experienced pizza until you’ve had it in Manhattan, Brooklyn, Queens, the Bronx, or Staten Island.
 
Is this to say that every pizza in New York City is the best pizza? Yes and no. The worst pizza here is better than the best anywhere else. But that doesn’t make identifying the standouts any easier. So we teamed up with our very own pizza experts, Really Dough? hosts Scott Wiener (of Scott’s Pizza Tours) and Mark Iacono (owner of famed Beyoncé-endorsed pizzeria Lucali) to highlight the great among the good.

Mark Iacono and Scott Wiener of "Really Dough?"
Mark Iacono and Scott Wiener of "Really Dough?" | Frannie Jiranek/Thrillist

Scott Wiener would have a PhD in pizza, could one be earned via an unrivaled expertise in all things sauce, cheese, and dough. The suburban New Jersey native developed an affinity for pizza at a young age, his love for a nice slice stretching far beyond his hometown pizzerias and into the compelling world of the culture, science, business and history of New York City pies. Now, after leading tours for eleven years, the pizza enthusiast can easily and wax poetic about nearly every slice in the five boroughs (and beyond).

Mark Iacono, on the other hand, is a man of few words, but his signature pie at Carroll Gardens’ Lucali (more on that soon) speaks volumes. Growing up in Brooklyn, Iacono dined at family restaurants in the neighborhood -- informal, ground-floor establishments where cash was exchanged for excellent homemade Italian fare, a casual vibe he captures in his own restaurant. Mark eschews the next big thing for slices that capture the taste and nostalgia of what Brooklyn pizza once was and should always be.
 
Separately, Scott and Mark each have an inimitable presence on the pizza scene. Together, their combined enthusiasm, knowledge and pure passion for pizza makes them a duo as dynamic as tomatoes and mozzarella. Here, you’ll find their thoughts on what makes good pizza great -- with one important caveat. “You can’t just go to a place once. They’re very inconsistent,” Mark says. “Even my pizzas are inconsistent. If you're a busy pizzeria, it’s hard to get consistent pizza because the oven is always changing on you.” Fortunately, that means you’ll have to make many happy returns to our picks for the best pizza places in New York, even while takeout or delivery are currently the only options.

Even Wiener himself says he’s become a takeout expert lately, particular when ordering for his nonprofit, Slice Out Hunger, which is sending pizza to hospitals across the country. His COVID-19 relief initiative Pizza Vs Pandemic has already delivered 18,000 pizzas to over 800 hospitals and care centers and continues to solicit tax-deductible donations for the pizza relief fund.

Slicing, however, isn’t in Wiener’s best interest when ordering a pie for delivery. “Ask for it to not be cut,” he advises. This leads to less contamination and a less greasy box. Plus, delivery people will have a harder time messing up one solid pie rather than eight potentially floppy sauces. At home, Wiener recommends blasting the pie with a little heat in the oven before slicing it. Reheating, however, is best in a frying pan with a drop of water, which will steam the leftover cheese.
 
Cardboard pizza box lids can also be repurposed for at-home pizza making peels, which Wiener is also getting into. On Friday afternoons, he’s leading virtual pizza tours and pizza making classes via Zoom, in which renowned pizza experts teach Scott how to make signature pies.
 
Already craving a slice? These beloved New York City pizzerias won’t let a pandemic stop them from cranking out pies, even if they never offered takeout or delivery before.

L&B Spumoni Gardens
L&B Spumoni Gardens | Cole Saladino/Thrillist

L&B Spumoni Gardens

Est. 1939 | Gravesend 

Dense, fortifying, pies are sold by the square or tray at this 80-year-old pizza counter that houses a fancy throwback red sauce joint behind closed doors. Go for a tray of Sicilian pizza, and sink your teeth into a layer of sweet tomato sauce bubbling atop ropy cheese and thick, doughy crust. Make sure you get a few uncorrupted bites in before you go to town on the grated parmesan and red pepper flakes -- why gild the lily?
How to order: Call 718-449-1230 (full menu), website, or via Grubhub, Postmates, Uber Eats

What the expert says: 
“Every single pizzeria that’s making a Sicilian pizza with a sauce on top of the cheese in some way references L&B. They’re super influential in the way that the Velvet Underground was an influential band. If you lived in the area, South Brooklyn, you went there. Even if you didn't, you know somebody who did, who was influenced by that pizza, who made something that you then ate.” -- Scott Wiener

Rose & Joe’s Italian Bakery
Rose & Joe’s Italian Bakery | Cole Saladino/Thrillist

Rose & Joe’s Italian Bakery

Est. 1976 | Astoria

Below the rumble of the Q train at Ditmars Boulevard, beyond cases of rainbow cookies, biscotti, cannoli, and St. Joseph’s Day pastries, this narrow bakery hides a destination-worthy pizza counter. Oversized grandma-style (similar to a Sicilian with a thinner crust) slices topped with pepperoni, spinach, olives or just a trove of shredded mozz are warmed in a pizza oven for prompt, commuter-friendly service.
How to order: Call 718-721-9422

What the expert says: 
“Serving sweets with pizza on the side makes it such a New York place, an unexpected pizza place. We love pizza so much we put it in every place even when you don't expect to get pizza.” -- SW

Paulie Gee's
Paulie Gee's | Cole Saladino/Thrillist

Paulie Gee’s Slice Shop

Est. 2010 | Greenpoint

Paulie Gee’s restaurant doesn’t do takeout, but walk a few blocks south to Paulie Gee’s Slice Shop, which offers a truncated, though satisfying, menu. This outpost of the original has been offering their pizza through a walk-up takeout window since the early days of quarantine. Beer, merch and bottles of Mike’s Hot Honey are also for sale.
How to order: Walk-up window or via Caviar

What the expert says: 
“Paulie Gee’s restaurant has as much character as the owner who has imbued his character into the pizza. It’s one of the most perfectly realized restaurants I’ve ever been to, from owner to food to ambiance, everything feels right. And the pizza is so interesting with inventive topping combinations, it’s just such a good spot, super influential. It’s a New York story: A guy from Brooklyn moved to Jersey, had a career, and then tried the pizza business. [Owner Paulie Giannone] was a commenter on pizza blogs and had the guts to put himself in front of it.” -- SW

Joe & Pat’s

Est. 1960 | Castleton Corners & East Village

A Staten Island staple since 1960, the incredibly thin crust topped with bright tomato sauce and gooey strings of cheese is nothing short of an ideal slice. If you’re eager to get fancy, opt for the tri-pie, which splits the pizza up into thirds spread with the pizzeria’s signature tomato sauce, vodka sauce and pesto sauce, all loaded with fresh mozzarella.
How to order: Call 718-981-0887 or via Slice

What the expert says: 
“I love how light the pizza is, with a very tart acidic tomato sauce. The ratios are spot on. I’m a purist, I don’t do toppings. Good pizza doesn’t need toppings and this is it.” -- Mark Iacono

Di Fara
Di Fara | Cole Saladino/Thrillist

Di Fara

Est. 1965 | Midwood

Perhaps the ultimate pilgrimage for anyone interested in New York City pizza lore, this old school shop dates back to 1965, when Italian immigrant Domenico De Marco ("Dom") opened what would become one of Brooklyn’s most legendary pizza joints. Imported Italian ingredients, plus the keen eye of a pizzaiolo in his early eighties make this thin pie (also sold by the basic slice, but you’ll want to pile on specialty toppings like soppressata, prosciutto, and broccoli rabe) worth the trip. 
How to order: Call 718-258-1367 for the original Midwood location. Via ChowNow for the Williamsburg location. And Di Fara lovers nationwide can also order frozen pies via Goldbelly

What the expert says: 
“It’s just one of those special places trapped in time. Legend is so important, like going to the Great Wall of China, you need to go as a lover of the cuisine. Di Fara is just such a special place. If you’re there when Dom is there, you feel it.” -- SW

roberta's
Roberta's | Deidre Schoo

Roberta’s

Est. 2008 | Bushwick

Roberta’s burst onto the Bushwick dining scene more than a decade ago and it’s grown more beloved with every passing year. Perhaps predicting the phone-eats-first phenom, both the space and the pies are photogenic. Choose from a roster of expertly crafted options like the Famous Original, swiped with red sauce, melty mozzarella, sharp Caciocavallo and parmesan and a sprinkle of chili flakes and oregano, or design your own with twenty-some-odd toppings.
How to order: Call 718-417-1118 or via Caviar. Roberta’s lovers nationwide can also order frozen pies.
  
What the expert says: 
“Roberta’s is causing confusion because now New York style pizza as a phrase has come to mean more than Joe’s. Now, Roberta’s is what people define as New York style pizza. This iconic place started off as an artist hangout and quickly became a tourist destination for people from the other side of the planet. It’s such good pizza. They took basic tenants of Neapolitan pizza and expanded upon them.” -- SW

Scarr's pizza
Scarr's | Cole Saladino/Thrillist

Scarr’s

Est. 2016 | Lower East Side

Owner and pizzaiolo Scarr Pimentel grew up in slice joints at the tip of Manhattan. As an adult, he learned the art of New York City pizza crafting at top spots like Joe’s, Artichoke and Lombardi’s. And after he noticed the crumbling quality of slice joints in recent years, Pimentel read up on how to open his own place. His 1980s-themed storefront trades in high quality ingredients, like the signature organic stone-milled flour that creates an airy, yielding vehicle for stringy cheese and flavor-packed pepperoni. In all its kitsch, Scarr’s serves up an excellently refined back-to-basics slice.
How to order: Via Caviar, Postmates, Seamless, Uber Eats

What the expert says: 
“Fantastic pizza.” -- MI

Lucali

Est. 2006 | Carroll Gardens

Owned by Thrillist pizza guru Mark Iacono, beloved by American royalty Beyoncé and her husband, and popularized by seemingly every pizza-lover and liker in the tri-state area, Lucali is a bucket-list pizzeria for many. Ask for basil and garlic atop your large pie, plus a side of sauce for dipping. Cash only.
How to order: The COVID era has made it a lot easier to get Lucali pizza (lines for dinner rezzies normally start around 4PM). Their first-ever takeout option launched in early May. Starting at 1pm, call 718-858-4086 to place an order.

What the expert says: 
“Lucali is awesome. It’s one of these things like when you finally watch Citizen Kane after hearing about how good it is: You can't deny Lucali is so good. Even the build up sticks in your mind, the build up is for a reason. For twelve years it’s been such a pilgrimmage spot, for the hardcore pizza lover, a new Di Fara. If you’re going to go somewhere and wait, it’s here. I always do regular pie with beef pepperoni and shallots. And you can’t miss the calzone and a side of pepper sauce.” -- SW

Fornino
Fornino | Cole Saladino/Thrillist

Fornino

Est. 2004 | Greenpoint & Brooklyn Bridge Park

Fornino runs two operations in north and south Brooklyn. And both its Pier 6 and Greenpoint locations offer equally delicious wood fired pies at either spot.
How to order: Via ChowNow

What the expert says: 
“Fornino is one of the first! In 2004, before pretty much anybody was thinking of doing pizza in this way, with a wink from the Italians, but specifically American pizza. He [founder Michael Ayoub] was doing it before a lot of people.” -- SW

Nunzio’s

Est. 1942 | Grant City

An archetypal Staten Island pizzeria, this family-run restaurant has been slinging pizzas for more than 70 years. Dig into a shared pie slathered in sweet tomato sauce.
How to order: Call 718-667-9647

What the expert says: 
“This place is so cool. It’s just a great Staten Island slice shop and the guys that work there are quintessential Staten Island as well. It’s really just a good slice shop.” -- SW

Denino's pizza
Denino's | Cole Saladino/Thrillist

Denino’s

Est. 1937 | Elm Park

A tavern with locations in Staten Island, Manhattan and New Jersey, Denino’s captures thin-crust SI pizza in its prime, replicating the crisp crust layered with rich red sauce, mozzarella rounds and shreds of basil for all who crave the destination-worthy pie. Naturally, you can also add on all manner of meats, fresh garlic, olives, and even the unfairly divisive favorite of '80s-era teens playing pranks on their teachers -- anchovies.
How to order: Call 718-442-9401 or via website

What the expert says: 
“This is what New Jersey became famous for, tavern style pizza. Denino’s is closer to New Jersey than the rest of New York City. It’s a classic place to hang out, the definition of a pizza restaurant. Have a pitcher of beer, get a pie and wings.” -- SW

Louie & Ernie’s

Est. 1947 | Schuylerville

Started by a pair of brothers (Louie & Ernie) in Harlem in 1947, this pizzeria migrated north to Pelham Bay in 1959 and operates in a charming house-turned-restaurant today. Slices and pies are joined by half-a-dozen meat and cheese calzones should you need a little pizza-adjacent app while you wait for your order. Crust is yeasty and crisp, and the thin layer of sauce and shredded cheese make for an easy folded slice, if that’s your thing. 
How to order: 718-829-6230

What the expert says: 
“Oh my God, yeah. It’s a neighborhood slice joint in a house in the middle of a neighborhood and every time I go there I know that if I grew up in that neighborhood, I would never leave it, it would be my hangout. They have one of the best fried calzones.” -- SW

Nino’s Pizza

Est. circa 1969 | Bay Ridge

Family-owned for five decades and counting, Nino’s is a neighborhood joint for in-the-know Brooklynites eager for friendly service and great slices. Garden or Caesar salad-topped slices are healthyish alternatives, but why not go all out with the Gran Mama -- a crispy, thin grandma slice decked out with cheese. And don’t sleep on the chicken parm garlic knots.
How to order: Call 718-680-0222/4608 or website

What the expert says: 
“It’s just a great slice in Bay Ridge. I go for the grandma slice and classic slice.” -- MI

Dani’s House of Pizza

Est. 1959 | Kew Gardens

A Queens staple unlike any other in the city, Dani’s is known for its sweet sauce, slathered on round pies ripe to be adorned with a variety of traditional pizzeria toppings. First opened by Albanian immigrant Ramiz Dani, the shop sticks to its original recipes, with a few modern concessions. More recent menu additions include vegan cheese and an extensive array of salads, pastas, sandwiches, and sides.
How to order: Call 718-846-2849
 
What the expert says: 
“This little tiny slice joint in an old fish shop is great. The sauce is sweet, if you like sweet sauce, that’s the spot.” -- SW

Joe's pizza
Joe's | Nick Krueck/Thrillist

Joe’s

Est. 1975 | West Village

Nearly synonymous with a New York pizza itself, Joe’s is the iconic grab-and-go meal, the spitting image of what a pizza slice emoji or tattoo would look like -- it’s that familiar. Large slices are reheated in the oven until the crust is crisp, the cheese is melty (but not mouth-burning) and the sauce bubbles between the two.
How to order: Call 212-366-1182 for West Village location and check website for additional locations

What the expert says: 
“To me, Joe’s serves the quintessential New York slice. It’s perfectly proportioned, hangs over the edge of the plate and flexes and bends without breaking. It glistens without being greasy. It’s my platonic ideal of a New York slice. And I 100% go with a cheese slice.” -- SW

Luigi’s

Est. 1982 | Clinton Hill

A neighborhood staple since the 1980s, Luigi’s isn’t doing anything over-the-top in design or decor. They’re doing the basics, but they’re doing them just right.
How to order: Website
 
What the expert says: 
“It’s an old school slice joint, nothing fancy about it, other than good pizza. It just takes me back. It tastes good. It tastes like pizza. It’s another slice joint.” -- MI

Totonno's pizza
Totonno's Pizzeria Napolitana | Liz/Flickr

Totonno's Pizzeria Napolitana

Est. 1921 | Coney Island

The beachside boardwalk may evoke notions of hot dogs, but Neptune Avenue is home to one of New York’s last coal-burning ovens, making for a crisp, delightfully charred pizza crust. Its cooking time might be longer, but worthwhile, for slightly burnt but still gooey mozzarella immersed in chunky tomato sauce and just enough residual grease.
How to order: Via Uber Eats.

New Park Pizza

Est. 1956 | Howard Beach

This neighborhood brick oven pizza place has a glowing neon sign outside that will lure you in along with its seductively bubbly cheese pizzas.
How to order: Call 718-641-3082
 
What the expert says: 
“You have to go here. This is a dynamite slice with salt on the bottom.” -- SW

Prince Street Pizza
Prince Street Pizza | Cole Saladino/Thrillist

Prince Street Pizza

Est. 2012 | SoHo

Before lockdown, a newcomer may have thought Supreme was dropping a new collection based on the line spirling outside of Prince Street Pizza come lunchtime. But no new drops here -- it’s all about the “original SoHo squares,” -- grandma-style rectangular slices decked out with a top-secret savory, basil-studded marinara sauce and mozzarella. Iconic before New Yorkers were eating for the ‘gram, though now recognizable from the influencer set, the Spicy Spring Square, topped with mini pepperoni cups holding just the right amount of grease.
How to order: Via Seamless

Best Pizza
Best Pizza | Cole Saladino/Thrillist

Best Pizza

Est. 2010 | Williamsburg

Best has always lived up to its name, especially before quarantine on those late nights at 1am on a Saturday when you’re the last to nab a cheese slice. A wood-burning oven kisses pies with a distinct char and basil leaves add a hint of freshness. The slices here are better than they need to be for a late-night nosh, and now you can have them delivered to you in the daylight.
How to order: Via Caviar

What the expert says: 
“I just stick to the New York slice joints. I love their grandma slice, it’s delicious.” -- MI

Emmy Squared
Emmy Squared | Cole Saladino/Thrillist

Emmy Squared

Est. 2016 | East Village & Williamsburg

Owned and operated by pizza-loving partners Matt and Emily Hyland, this modern pizzeria dedicated to crisp Detroit style pies is a true love story. Yes, Emmy Squared and its sister restaurant, Emily, were born in the Instagram era, but the truly attractive pies are just as delicious as they are filter-friendly. The Roni Supreme, polka-dotted with pepperoni, plus Calabrian chilis for an extra kick, might even inspire you to put the phone down.
How to order: Website or via Postmates. Emmy Squared lovers nationwide can also order frozen pies via Goldbelly.

What the expert says: 
“Emmy squared is the classiest pizza ever. Gritty but classy at the same. Burnt cheese on the edge, oh man you get burrata on that pie, and I feel like I should be wearing a button down. Emily’s round pie is awesome too. That’s such a good thin edge crusted pizza.” -- SW

Ops
Ops | Cole Saladino/Thrillist

Ops

Est. 2016 | Bushwick

Named for the Roman goddess of the harvest, Ops stays true to its muse with fresh, high-quality ingredients stacked on a naturally leavened pizza dough. Margherita pizzas are adorned with house-made mozzarella, and seasonal pizzas are topped with special limited-time treats.
How to order: Via Caviar
 
What the expert says: 
“This place is amazing. They create such a great contrast for a great textural pizza. There’s a great bite to it that a lot of other places don’t have.” -- SW

Wheated

Est. 2013 | Ditmas Park

Sourdough pizza is the specialty at this restaurant that names each of its pies for Brooklyn neighborhoods. Funky combinations like Borough Park’s gorgonzola and pineapple and Brighton Beach’s garlic, bacon and aged mozzarella accentuate the funky, charred crust.
How to order: Call 347-240-2813
  
What the expert says: 
"The pizza at Wheated is beautiful. Crust is 100% sourdough and baked in an electric oven, which is becoming more common these days because it can reach high temp of a wood fired oven but way more even on the bake. David (the owner) was using it back when he opened. The place is housed in an old bakery building and the coal burning oven is still encased in the foundation! Lots of cool topping combinations as well. Makes sense because he worked at Paulie Gee’s before opening his shop in Ditmas Park!” -- SW

Francesco’s Pizza

Est. 2006 | Carroll Gardens

Between the remaining old school Italian bakeries and butchers, this mainstay trattoria serves a solid slice. An abundance of expertly-crafted pizzas offer neighbors an easy reason to return here on the regular, though the mozzarella slice, topped with fresh tomato and basil is a true gem unlike any other in the city -- each ingredient melds together to create the perfect balance of gooey toppings and a crisp crust.
How to order: Via Slice
 
What the expert says: 
“I like their upside down square. The sauce is on top of the cheese. The sauce to cheese ratio just tastes good. And you don’t need extra sauce, no dipping. If it’s made right it doesn't need to be dipped. I just like eating it.” -- MI

Macchina

Est. 2018 I Midtown East

This popular Italian-American restaurant is offering its internet-famous burrata pie for $20. More pies, pastas, and sides are also on the menu, which is 15% off Sunday through Tuesday and 10% off Wednesday through Saturday. 
How to order: Website

Bar Camillo

Est. 2020 I Bed-Stuy

With a menu focused on pinsa, an ancient style of Roman pizza, this Brooklyn newcomer became a welcome addition to the city’s pizza scene right before the start of New York’s PAUSE. The fior di latte mozzarella that tops every pie is imported from Campania, and they offer a variety of Roman antipasti like carciofi and house marinated anchovies, butter, bread.
How to order: Pickup via website, delivery via Caviar

Rizzo’s Pizza

Est. 1959 I Astoria

A local staple on Steinway Street since 1959, these deep-dish, rectangular pizzas based on cloud-like crust are far too easy to eat, which is why the two-pie specials are the best way to order. 
How to order: Call 718-721-9862 or via website

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Melissa is a writer based in NYC. Follow her on Twitter and Instagram.