Locals and tourists alike may agree that Pizza in New York is rarely overrated. The city's greatest pizza joints are as famous as the skyline—and it's not just talk. Indeed, there are many establishments that are just good and not every hole-in-the-wall promises a life-changing slice. Although waves of trendy chefs from Manhattan to Brooklyn slice oven-baked testaments to Neapolitan traditions—or lesser-known pizza styles emerging in the city—generations of well-known pizza-making families adhere to their recipes like scripture (see Roman, Cajun, Midwestern, and Detroit-style options). 

DISCOVER THE BEST NEW YORK PIZZA PLACES.

LUCALI:

PETULA JOHNS:

FRANKIE’S LIL:

RESTAURANT MOTORINO:

RUBIROSA:

ROBERTA’S:

SAN MATTEO ESPRESSO PIZZA BAR:

JOHN’S OF BLEECKER STREET:

SPEEDY ROMEO:

NY SUPREMA PIZZA:

L&B SPUMONI GARDENS:

JOE AND PAT’S:

PQR NYC:

VINNIE’S PIZZERIA:

KESTE:

DI FARA:

PATSY’S PIZZERIA:

DISCOVER THE BEST NEW YORK PIZZA PLACES.

New York City is the place for you if you love pizza! It can be difficult to choose which pizzeria to sample because there are so many of them distributed throughout the city. Fortunately, we've compiled a list of the top pizzerias in New York that you simply must see. These pizza joints provide everything from traditional New York-style slices to gourmet pies with distinctive toppings that will satiate any hunger and leave you wanting more. Prepare yourself to savor some of the best pizza New York has to offer.In this town, there is pizza for everyone, whether they prefer wood-fired or coal-fired, cheap slices or fancy $25 pies. These pizzas are among the greatest in New York City, in our opinion. best williamsburg pizza

LUCALI: 

Carrol Gardens' Henry Street Brooklyn is home to generations-old Italian families, the stroller set, who moved in more recently, and Lucali, one of the best pizzerias in the city. It requires patience and preparation to eat here. Outside of Lucali, a queue forms every afternoon for "the list." The team's website provides the clearest explanation: "Come up before 5." Join the list by adding your name. Have a drink now. As soon as your table is ready, we'll phone you. Whether it takes an hour or three, Lucali is worth giving up an evening for. prince street pizza

PASQUALE JONES:

The Pasquale Jones restaurant in Nolita is all modern clean lines and right angles, the antithesis of the city's rustic Italian dining rooms. The majority of visitors in the cozy, light-filled area are stylish downtowners who care about food. The menu's modern twist on Italian-inspired meals mirrors the atmosphere, and the comprehensive wine list features wines from every region of Italy. Most visitors come for the pizza, and the best option is the littleneck clam pizza (covered with garlic, parsley, and lemon). When you want to check out the thriving Nolita scene, bring a friend or two. scarr's pizza

FRANKIE’S LIL:

Little Frankie's Neapolitan-style pizza is nothing revolutionary or cutting-edge, but when a pie is simply excellent—and consistent—it is wonderful. An airy, outer cornicione puffs to the maximum with charred bubbles, while its softer centre holds up to dollops of mozzarella and whole leaves of fresh basil and spicy salami. The crust emerges from a special brick oven appearing like an inflated pool. joe's pizza broadway

RESTAURANT MOTORINO: 

The relatively young population that frequents Motorino (which has locations in both Brooklyn and the Upper West Side) is a reflection of how the surrounding areas are evolving. The crusts on the Neapolitan pies are wood-fired and have a bit of char, huge bubbles, and well-sourced toppings. They are plump and crunchy. The brussels sprout pizza is outstanding, with just the right amount of pancetta smoke to complement the spiciness of the garlic and the bitterness of the sprouts and the creamy Fior di Latte. Excellent for inexpensive pre-fixe meals or informal dinners. best pizza brooklyn, new york

RUBIROSA:

Rubirosa is designed like a train apartment, hidden behind a colorful striped awning and an inevitably large group of people waiting for a table outside: A plate-glass window in the kitchen allows you to observe the preparation of thin-crust pies as one small, dark-wooded room leads into another, then another. Share a few pizzas and a few sides made of vegetables. A favorite is the Tie-Dye, which has tomato, fresh mozzarella, and a spiral of pesto sauce. Another is the Rubirosa Supreme, which has roasted garlic, pepperoni, and small meatballs sprinkled throughout. best pizza in times square

ROBERTA’S:

Roberta's, arguably the first Brooklyn hipster restaurant, and its renowned pizza solidified Bushwick's position on the globe of top culinary destinations. When you enter the somewhat spartan area with its communal picnic tables and white-washed brick, you can immediately feel the energy. Yet, it may be difficult to walk in because Roberta's does not accept bookings and wait times during busy times can exceed an hour. Take it from the delicious pizza that much of the action takes place in the main area with its enormous woodfired oven in the corner. Nonetheless, Roberta's takes great care in both its vegetables and its main courses. Romaine is flavored with garlic breadcrumbs, pecorino, and mint. best pizza in new york manhattan 

SAN MATTEO ESPRESSO PIZZA BAR:

The TV is discreetly showing an Italian soccer match. Old Zagat evaluations, Neapolitan trinkets, worn banners, and old maps are strewn over the brick walls. The employees are either squeezing through the little space, cracking jokes among themselves, or enjoying an espresso with regulars at one of the tables on the pavement. The brick oven's one side protrudes only a little bit into the bathroom's entranceway. The Upper East Side has a tiny slice of Southern Italy, and it's ideal. The move is to get at least one of each of the red and white pies on the pizza menu (they are small enough for one hungry individual to complete alone, but readily shareable if you like).

EMMY SQUARED:

Emmy Squared is the ideal location when compared to the first Emily in Clinton Hill and the most recent Emily in the West Village. Its thick, doughy rise is carb nirvana, and its square, Detroit-style pizza has a subtle crispness that is wholly delightful. Get the Colony, which is topped with juicy pepperoni, pickled chiles, and honey. There are also sandwiches. The burger is a spicy home run on a pretzel bun and was previously exclusively available in a downstairs "burger bar."

JOHN’S OF BLEECKER STREET: Best new york pizza’s places

Since the institution opened in 1929, don't anticipate a friendly staff. Though lineups always form in front of John's, you can bank on them to move swiftly. There is an old-school satisfaction to John's no-nonsense pies, despite the messy slices (by no means skimpy on cheese and sauce) and disregard for new-wave ingredients.

SPEEDY ROMEO:

Is it really a legitimate Brooklyn neighborhood if it lacks a must-try pizzeria? The location is Fast Romeo in Clinton Hill. With its raw look of brick, wood, and metal, brightened with orange chairs and brash nostalgia, it embraces a corner storefront that was formerly occupied by an auto parts company. The wood-burning oven is visible and provides warmth; take a seat at the counter bar to feel the heat on your cheeks. The White Album is rich with freshly pulled mozzarella, ricotta, Provel, pecorino, parmesan, and béchamel, while The Margherita is straightforward and uncomplicated.

NY SUPREMA PIZZA:

If you choose to eat in, Pizza Suprema, which is close to Penn Station, has plenty of booths available. Enter with some concept of what you want because, despite being courteous and busy, the personnel clearly wants the line to move. This cheese slice is amazing, but it only gets better from there: A cheese slice from any well-known New York City pizza is always a terrific pick. Their specialty is the Burrata Pizza, which has tomato sauce, mozzarella, and pecorino romano cheeses on top, along with dollops of burrata, a drizzle of olive oil, and a garnish of basil. Their Pizza Al Pastor is filled with fresh, juicy pineapple, red onion, cilantro, and spicy sauce if you want both sweet and savory foods.

L&B SPUMONI GARDENS: 

In the center of Gravesend, a remote area of Brooklyn close to Coney Island that has avoided being transformed into an Edison Bulb like its northern neighbors, sits L&B Spumoni Gardens, a tacky, joyous jumble. You can order full pies, Italian ices, and the restaurant's signature spumoni from several windows. There are also numerous indoor and outdoor seating areas, a mock formal dining room, and other features (an icy, tricolor Sicilian gelato that combines cream, chocolate, and pistachio). Summer is the greatest time to experience it because you can set up a picnic table outside and take in the entire sight.

JOE AND PAT’S: 

Given that it may be necessary to take a train, boat, or bus to reach this Staten Island institution, there is no "walking in" to Joe & Pat's for travelers. For fans who want to check off eating the best pizza in the borough, though, the journey is worthwhile. The interior design, which includes a cloud-painted ceiling, adds to the enchantment. The dough snaps as it folds in half because it is so beautifully cracker-thin. Just enough mozzarella is added to the somewhat sweet and slightly tangy sauce, not enough to make it (or you) feel heavy. The tomato sauce, pesto sauce, and vodka sauce with fresh mozzarella are all drizzled over the Tri Pie.

PQR NYC:

PQR New York is an acronym for "Pizza Quadrata Romana," which translates to "Roman Square Pizza," and is a play on the old Roman abbreviation "SPQR," which is inscribed on stone walls all across the city. That summary is about as simple as the restaurant itself, which resembles a somewhat upscaled, Euro-fied fast-casual meets slice joint. In the back room, there are a few modest tables and a glass case containing pies. Roman "pizza al taglio" is light, crispy, and designed to be consumed on-the-go and by the slice. Pizza star chef Angelo Lezzi has created a scientific fermentation process for high-quality dough that is allegedly easier to digest and has more protein than regular dough.

VINNIE’S PIZZERIA: Best new york pizza’s places

Although there is also a Vinnie's in Williamsburg, you might miss it if you weren't especially looking for it on the Upper East Side. As there are just two top tables inside, most customers grab their slices to go. If you like a lot of cheese on your pizza, Vinnie's has it, bubbling and browned with a dough that is as light as air. The eggplant parmesan slice, which is topped with fried eggplant and copious pillows of creamy ricotta cheese, is one to choose. Every piece of the pepperoni and sausage slice contains a bite-sized coin of sausage, making it simple to grab a meaty bite. bottled water, Italian soda, Mexican Coke, and a cooler full of bottles and cans

KESTE: 

If you've ever fantasized about taking a trip to Naples solely for the pizza, Kesté Pizza & Vino in Greenwich Village is the spot for you. Roberto Caporuscio, the proprietor, is a proud Italian who received training from some of Naples' most renowned chefs in the art of preparing Neapolitan pizza. The authentic Neapolitan pizza that Caporuscio introduced to NYC has made him famous, and many New Yorkers will tell you that it is their favorite. With traditional ingredients like buffalo mozzarella, prosciutto di Parma, and San Marzano tomatoes, its crunchy, charred edges go all chewy in the middle. Here, the method is almost puritanical.

DI FARA:

Take a look inside Di Fara's shop and you'll see the owner snipping bunches of fresh basil onto each pie, despite the fact that the sign above the shop looks to have faded a few decades ago. This inconspicuous corner location is a landmark. It's one of the most expensive counter service restaurants in the city at $5 a slice (roughly $30 for an entire pie). Domenico DeMarco, the owner, has been making almost all of the pies by hand for more than 50 years. Three types of cheese, freshly chopped basil, and sweet tomato sauce that has been drenched in olive oil.

PATSY’S PIZZERIA:

Patsy's Pizzeria is a pizza pilgrimage and one of the first locations of New York City's by-the-slice tradition. Its original location in East Harlem allows you some flexibility: you can order a counter slice or sit down in the mom-and-pop style eatery. There aren't many frills on Patsy's slice, which is seasoned with an oozing of sweet and light tomato sauce and mozzarella cheese. It is also known for its thin coal-oven crust, which is blackened in an authentically retro manner that only a select few pizza joints can pull off. It is New York pizza in one of its most authentic varieties, unaltered by time or fashion. Best new york pizza’s places

Please feel free to share your opinions in the comment area if there is something crucial that I overlooked that you would like to add to this article.

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