The 30 Best Pizza Places in NYC
From iconic and historic pizzerias to new additions ranging from indulgent burrata-topped pies to plant-based pizza.
"The best pizza in New York City" is a bit of a misnomer. The best pizza, after all, is only in NYC. 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, but the holy trinity of cheese, sauce, and dough just tastes better here.
And 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 in 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.
And if there were ever an era for this go-to comfort food, this is it. A new wave of pizza joints—serving up styles we haven’t yet seen in the city, plant-forward options, and specialty pies that deserve a dedicated photo opp—have opened and added to NYC’s rich pizza landscape. And, as always, the classics remain traditions for a reason. So if you’re craving a slice or ready to order up a full pie, here are 30 places to find some of the best pizza in NYC.
Emmett’s on Grove
In a city teeming with paper-thin slices designed to fold in half, Emmett’s is a welcome addition. After spending his college years longing for the pizza he grew up with in Chicago, Emmett Burke opened his namesake restaurant in SoHo in 2013 and it quickly became a destination for deep dish pizza. With his latest venture, Emmett’s on Grove, Burke is bringing midwest supper club vibes and a lesser-known Chicago-style pie to NYC. The spot specializes in the Tavern Style Pizza, an ultra-thin, crispy round pie that’s cut up into squares and in options like the Peggy O’ with grana padano or the Sausage Oregano with ground spicy Italian sausage. It’s the complete opposite of the fork-and knife-required pies that most associate with Chicago, and it’s worth a try for New Yorkers looking for a cheesy bite you can’t find at the slice shop.
Mo’s General hit the Brooklyn pizza scene last year as a modern corner store vending square slices, along with specialty coffee and a number of pastries. Chef Mac Murdock (Craft) and partner Max Katzenberg (Olmsted) utilize naturally leavened sourdough for each pie and bread served at the shop. Pizza dough is fermented for 24 hours and just before pies hit the oven, they’re adorned with toppings that range from classic pepperoni to more inventive like leeks and barbecue options.
From the original retro-themed setting in Williamsburg to the shiny new locale that recently opened at Rockefeller Center, you’ll find some of the city’s best Detroit-style pies at Ace’s. This shop calls its slice a Detroit Double because you get half of the shop’s smallest square pie sliced into two. It’s the perfect amount of cheesy real estate to load up with crispy pepperoni cups; peppers galore via the Pepper Trio (pickled jalapenos, green peppers, and chili honey); or whatever other a la carte toppings you see fit.
John's of Bleecker Street
One of the city’s last remaining coal-fired pizza joints, John’s of Bleecker Street has been drawing lines of people looking for extra crisp, thin-crust pies since 1929. A sign out front provides a warning that the restaurant has a strict no-slice policy, so a visit to John’s will result in table-covering thin-crust pies that can be topped with options like sliced meatballs, black olives, extra mozzarella, and more.
At this perpetually packed slice shop, guests order up thin crust, burrata-topped pies and eat off paper plates while sitting on a patio table or nearby bench. No matter which slice you choose at L’industrie, it will be a standout thanks to excellent Italian ingredients sourced by owners Massimo Laveglia and Nick Baglivo, which also make up their seasonal, weekly-changing Wednesday sandwich specials.
This teeny tiny venue on the Upper West Side caused quite the stir when it swung open its doors in 2017—and years later still attracts lines. Mama’s Too specializes in a thick, square-cut style that makes the perfect vehicle for whipped ricotta, crispy pepperoni cups, and other topping options, but some of the varieties are also available to order in a traditional round style if you want a true slice.
With a menu focused on pinsa, an ancient style of Roman pizza, this Brooklyn spot became a welcome addition to the city’s pizza scene right before the start of the pandemic. The fior di latte mozzarella that tops every pie at Bar Camillo is imported from Campania, and they offer a variety of Roman antipasti to start like Carciofi (artichokes with roasted garlic and fresh mint) and Alici Burro (house-marinated anchovies with butter and bread).
Best has always lived up to its name, especially on those late nights 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 to every bite. The slices here are better than they need to be for a late-night meal, and now you can stop in for a bite or have them delivered to you in the daylight.
Founded by popular ‘90s restaurateur Pino Luongo and pizzaiolo Ciro Verde, this destination pizzeria is making a name for its wood-fired pies and, perhaps more importantly, focaccias. Available for both takeout and dine-in, Coco Pazzeria is one of the only pizza spots worth its salt that also offers a sleek dining room experience. Be sure to try the deeply dimpled, robiola cheese-stuffed Focaccia Robiola, glossed with white truffle oil as a warm-up for a slew of various composed red and white sauce pies. Gluten-free cauliflower dough is also available.
Dani's House of Pizza
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 pizza toppings. First opened by Albanian immigrant Ramiz Dani, the shop sticks to its original recipes, with a few modern concessions. The more recent menu additions include vegan cheese and an extensive array of salads, pastas, sandwiches, and sides.
Denino's Pizzeria Tavern
As 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: anchovies.
Di Fara Pizza
Perhaps the ultimate pilgrimage for anyone interested in NYC pizza lore, this old-school shop dates back to 1965, when Italian immigrant Domenico DeMarco ("Dom") opened what would become one of Brooklyn’s most legendary pizza joints. A taste of Di Fara’s pizza is served by the basic slice, but you’ll want to pile on imported Italian ingredients like soppressata, prosciutto, and broccoli rabe. The shop’s lauded pizzaiolo recently passed away after decades at the helm of this iconic shop, but the top-notch pizza that comes thanks to his excellent recipes helps to carry on his legacy.
Matt and Emily Hyland’s modern pizzeria is dedicated to crisp Detroit-style pies. Emmy Squared and its sister restaurant, Emily, churn out pies that are just as attractive as they are delicious. The Roni Supreme, polka-dotted with pepperoni, plus Calabrian chilis for an extra kick, is a longtime favorite, and the shop also proves they have more to offer beyond pizza with one of the best burgers in the city.
This converted garage was transformed into one of Brooklyn’s top slice destinations in 2019. Purveyed by the duo of Franks behind Frankies Spuntino and the like, F&F’s slices are crisp, cheesy perfection, engineered to have both the perfect topping ratios and crust, thanks to insight from top Phoenix pizzaiolo Chris Bianco and sourdough whiz Chad Robertson. For a special treat, go for anything with Frankie’s homemade sausage, like the Sweet Fennel Sausage & Broccoli Rabe pie with mozzarella, ricotta, pecorino romano, and sicilian oregano.
Founded in 2004 by Brooklyn native, Michael Ayoub, Fornino runs two operations in North and South Brooklyn. Both its Pier 6 and Greenpoint locations offer equally delicious wood fired pies that come in a wide selection of offerings. Choose from three styles of Margherita, the Ortolana (eggplant, zucchini, roast pepper), the Monzese (fennel sausage, mozzarella, oregano), the Tartuffo E Speck (truffle cream, speck, shiitake, mozzarella), and more.
Joe & Pat’s Pizzeria and Restaurant
A Staten Island staple since 1960, the incredibly thin crust classic Cheese Pizza topped with bright tomato sauce and gooey strings of cheese at Joe and Pat’s is nothing short of an ideal slice. If you’re eager to try everything this lauded shop has to offer, 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.
Nearly synonymous with a New York pizza itself, Joe’s is perhaps the city’s most iconic grab-and-go meal. And that’s exactly what Naples-born owner Joe Pozzuoli set out to create when he opened the shop back in 1975. Each order is 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.
L&B Spumoni Gardens
Dense, fortifying, pies are sold by the square or tray at this over 80-year-old pizza counter that houses a fancy throwback red sauce joint behind closed doors. No visit to L&B Spumoni Gardens is complete without a tray of the World Famous L&B Sicilian Pie, so you can 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?
From the team behind Bushwick’s ragingly popular pizza joint, Ops, this hip Williamsburg restaurant specializes in naturally fermented breads, Neapolitan pies made with sourdough crusts, and square Roman-style slices with a thin crust. Guests can grab a slice from Leo’s counter or book a table in the restaurant space. Unlike some of the others on this list, the spot is decidedly modern with an impressive natural wine program (including some options on draft), rotating flavors of soft serve ice cream for dessert, and breakfast sandwich drops and other special events that are worth keeping an eye out for.
Louie & Ernie’s
Started by a pair of brothers (hence the name) in Harlem in 1947, this pizzeria migrated north to Pelham Bay in 1959 and operates in a charming house-turned-restaurant today. Should you need a little pizza-adjacent appetizer while you wait for your order, slices and pies at Louie & Ernie’s are joined by half-a-dozen Calzones in varieties like Chicken Parm to Broccoli Rabe. The pizza crust here is yeasty and crisp, and the thin layer of sauce and shredded cheese make for an easy folded slice to eat on the move, if that’s your thing.
Owned by pizza guru Mark Iacono, beloved by American royalty Beyoncé and her husband, and popularized by seemingly every pizza lover in the tri-state area, Lucali is a bucket-list pizzeria for many. There are three rules for a perfect visit to Lucali: Get in line at 4 pm to add your name to the waitlist, don’t forget to bring cash and your own booze, and ask for garlic atop your Large Pie with Basil, plus a side of sauce for dipping. If you’re looking for something more on the go, swing by their nearby slice shop Baby Luc’s, which is the first expansion venture for the brand in its over 15-year history.
If you’re eager to indulge, Macchina’s Insta-famous Burrata Pizza is your answer. Cutting into the gooey ball of cheese atop an already rich pie drizzled with garlic oil is an experience you can’t have anywhere else, and the other pie options like Shrimp Scampi Pizza and another topped with foraged and farmed mushrooms are equally stellar. Add some Chicken Parm Sliders, a side of Il Forno Truffle Mac ‘n Cheese, and Everything-Style Garlic Knots for an over-the-top meal.
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 that is fermented for 26 hours. Margherita pizzas are adorned with house-made mozzarella, and seasonal pizzas are topped with special limited-time treats like asparagus and ramps.
Paulie Gee's Slice Shop
Located a few block’s south of Paulie Gee’s restaurant, Paulie Gee’s Slice Shop opened in 2018 and has since expanded across the country to Chicago, Philadelphia, and New Orleans. The Greenpoint shop is still the OG and offers a more truncated, though still very satisfying, experience and menu than the full service restaurant. After grabbing a slice, enjoy it at one of the spot’s many classic NYC pizzeria-style orange booths.
Roberta’s burst onto the Bushwick dining scene more than a decade ago, and it’s grown more beloved with every passing year. 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. A Domino Park location is also now open.
Rose & Joe's Italian Bakery
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. The shop offers oversized grandma-style (similar to a Sicilian with a thinner crust) slices topped with pepperoni, spinach, olives, or just a trove of shredded mozzarella and each serving is warmed in a pizza oven for prompt, commuter-friendly service.
As the son of the owner of iconic Staten Island shop, Joe & Pat's, Aj Pappalardo has created a legend in its own right with Rubirosa. The Pappalardo family recipe is served as a pie aptly named Classic, though many guests return time and time again for the restaurant’s gussied up pizzas, adorned with mini meatballs and roasted garlic—or the beloved Tie-Dye pie with vodka, tomato, and pesto sauces swirled with gooey globs of mozzarella.
Owner and pizzaiolo Scarr Pimentel grew up in slice joints at the tip of Manhattan. As an adult, he learned the art of NYC pizza crafting at top spots like Joe’s, Artichoke, and Lombardi’s—so when he noticed the crumbling quality of slice joints in recent years, Pimentel read up on how to open his own place. Scarr’s utilizes only the finest ingredients for each pie that goes out the door, and it’s perhaps best known for the signature organic stone-milled flour that creates an airy, yielding vehicle for stringy cheese and flavor-packed pepperoni. With stained glass light fixtures, booths that are reminiscent of bowling alley seating, and other ‘80s-inspired kitsch, Scarr’s serves up a refined back-to-basics slice alongside natural wine and hype-inducing merch.
Totonno's Pizzeria Napolitano
The beachside boardwalk may evoke images of hot dogs, but Neptune Avenue is home to one of NYC’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.
At Zazzy’s three locations in the Lower East Side, Greenwich Village and Upper East Side, the plant-forward menu of this red sauce Italian eatery can be ordered by the slice or in a whole pie. Classic New York-style pies are topped with your choice of dairy or vegan cheese, both wonderfully melty and topped to order. Then choose from specialty toppings like kalamata olives, sun dried tomatoes, and more, or go traditional with locally made sausage and creamy fior di latte.