The 27 Best Pizza Places in NYC
"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, 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 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.
Already craving a slice? These beloved NYC 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
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
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. 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
Paulie Gee's Slice Shop
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
Joe & Pat Pizzeria and Restaurant
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
Di Fara Pizza
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. Di Fara lovers nationwide can also order frozen pies via Goldbelly.
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 via Goldbelly.
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, Grubhub, Postmates, Seamless
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.
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 alongside an impressive natural wine program. You can also order pantry items like olive oil, canned tomatoes, Variety coffee beans, and more via their online ordering platform.
How to order: Book via Resy, takeout/delivery via website and Caviar
Nunzio's Pizzeria & Restaurant
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
Denino's Pizzeria Tavern
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
Louie & Ernie's Pizza
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
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 via website, Grubhub, Seamless
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 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
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
Totonno's Pizzeria Napolitano
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 Pizzeria
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
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: Call 718-599-2210 or via website, Grubhub, Seamless, Caviar
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.
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
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
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
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