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Emily Manhattan
Emily Manhattan
Gary He

New York City's Hottest Pizzerias, Summer 2017

The newest Neapolitan pies, by-the-slice standards, Grandma squares, and Roman-style tray pizzas

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Emily Manhattan
| Gary He

While it seems that we already have an abundance of pizza options here in NYC, there's always room for more.

The Manhattan location of Emily as well as a new walk-up window at LES Pizza have joined the pizza scene, and Santa Panza and Ops in Bushwick have the pizza-and-wine-bar thing down, with the latter turning out pies using naturally fermented dough. Plus, three new spots in food halls have debuted, along with two imports: one from Naples and another from D.C.

Read on to learn more about New York's newest pizza.

This map is updated from Spring 2016.

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Note: Restaurants on this map are listed geographically.

The newest location of Keste is also a pizza school that offers a menu of 20 variations of pizza — mostly Neapolitan since owner Roberto Caporuscio is the U.S. president of the AVPN (Associazione Verace Pizza Napoletana), the Italian association that governs the standards for Neapolitan pizzas. In addition to pizza made from the standard and organic Caputo flour, he offers gluten-free pizza that he says accounts for ten percent of the business.Behind the bar, Enomatic dispensers store all-Italian varietals that run from $10 to $80 a glass.

A circular pizza with whole cherry tomatoes and squash blossoms on top.

Zia Esterina Sorbillo

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Italophiles are visiting Zia Esterina, the pizza fritta and fried calzone spot from Naples' very own Gino Sorbillo. He's one of Italy's most public food figures, an Italian TV regular whose reputation was enhanced when he defied the Camorra when it allegedly torched his restaurant. And he was recently immortalized as a cartoon. Look out for his pizza shop opening on Bowery in September. And in the meantime order the calzone along with the smoked mozzarella pie.

Zia Esterina

LES Pizza

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Sauce has opened LES Pizza, a walk-up window offering after-hours eats when its sit-down sibling closes at 11 p.m. Look for thin-crust pizza with an emphasis on toppings. Though owner Adam Elzer is especially proud of the plain slice ($16 for a whole plain pie), the menu lists options you’d find in a pasta bowl on a pizza, like rigatoni with meatballs, or sausage and broccoli pizza.

LES Pizza

Emily West Village

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Look for the New York-style pizza that's a cross between this city's corner slice and the New Haven apizza at the first Manhattan location from Brooklyn pizza darlings, Emily and Matt Hyland. There's the signature burger, too, with cheddar swapped for American cheese.

This D.C. import offers customizable, fast-casual pizza that's long and skinny, with a semi-thin crust. To order, you walk down a line and pick toppings (or choose from preset options) and then, in front of you, the pizza slides into the conveyor belt oven and, 90 seconds later, emerges brown and bubbly and ready to go. Pies top out at $11 post-tax, with unlimited toppings.

$Pizza

Rock Pizza Scissors

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The team behind Breads and Nur have been inspired by Gabriele Bonci in Rome to create Roman-style tray pizzas with creative pizza toppings that include ricotta, spinach, tuna, and even egg in the pizzeria’s version of shakshuka. A slice starts at around $7, or it's $21 for a slab. This is a street-food experience.

Patty Diez

Corner Slice

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The new pizza stall in Gotham West Market from ramen maven Ivan Orkin along with David Poran and Michael Bergemann offers square-slice tray pizzas, La Colombe coffee, pastries, sandwiches, and more. First-time customers should go for the tomato pizza finished with Sicilian oregano. From there, move on to the mozzarella pizza as well as white pizza ($2.75 to $4.50 a slice). Should you wish for toppings, there are plenty to choose from, including roasted onions, fennel sausage, and anchovy.

Apizza Regionale

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Apizza Regionale specializes in small pies baked in a red beehive oven in the Neapolitan style — though the name suggests more of an affinity with New Haven places like Frank Pepe, Sally’s, and Modern Apizza. The pizzas are wetter and far cheesier than most Neapolitan pies — though, apart from cheese, the other ingredients are sparsely strewn.

Robert Sietsema

Fornino

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The newest location of Fornino resides in the vast space that used to be Cow & Clover, with a downstairs bakery and a menu that extends beyond pizza. Look for salads, meatballs, and brunch items, including breakfast pizzas and scrambles served on Saturdays and Sundays from noon to 4 p.m.

Sizzle Pie

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Vegan-friendly, Portland, Oregon import Sizzle Pie offers inexpensive pizza by the slice with options like "It's always sunny in Portland" with shaved beef steak, green peppers, white onions, and Italian provolone. For the non-meat-eaters, there's "Spiral Tap" with caramelized onion spread, marinara, and a dusting of nutritional yeast. This is the pizzeria of your youth, plus a heavy metal soundtrack.

Santa Panza

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From alums of Saraghina and Union Pizza Works, this Bushwick/Bed-Stuy pizzeria offers perfect lighting and a respectable pizza-and-wine menu along with pies that show off superb crust, says our critic Robert Sietsema. Order the Napoli, pungent with Kalamata olives and anchovies, reminding us how Neapolitans love sharp flavors; and the self-named Santa Panza, which features scamorza cheese in addition to the creamy and mellow buffalo mozzarella that stealthily appears on most pies, unannounced on the menu.

With organic flour and zero commercial yeast, the pizzas at Ops are worth a detour, with crust that's exceptionally light and digestible. Pizzas range from minimalist marinara to a seasonal pie with Greenmarket ingredients. The menus are palm-sized, so you'll have to have a conversation with your server about the natural wine selection and the Fernet and beer cocktail.

Photo: Ops

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Kesté

A circular pizza with whole cherry tomatoes and squash blossoms on top.

The newest location of Keste is also a pizza school that offers a menu of 20 variations of pizza — mostly Neapolitan since owner Roberto Caporuscio is the U.S. president of the AVPN (Associazione Verace Pizza Napoletana), the Italian association that governs the standards for Neapolitan pizzas. In addition to pizza made from the standard and organic Caputo flour, he offers gluten-free pizza that he says accounts for ten percent of the business.Behind the bar, Enomatic dispensers store all-Italian varietals that run from $10 to $80 a glass.

A circular pizza with whole cherry tomatoes and squash blossoms on top.

Zia Esterina Sorbillo

Zia Esterina

Italophiles are visiting Zia Esterina, the pizza fritta and fried calzone spot from Naples' very own Gino Sorbillo. He's one of Italy's most public food figures, an Italian TV regular whose reputation was enhanced when he defied the Camorra when it allegedly torched his restaurant. And he was recently immortalized as a cartoon. Look out for his pizza shop opening on Bowery in September. And in the meantime order the calzone along with the smoked mozzarella pie.

Zia Esterina

LES Pizza

LES Pizza

Sauce has opened LES Pizza, a walk-up window offering after-hours eats when its sit-down sibling closes at 11 p.m. Look for thin-crust pizza with an emphasis on toppings. Though owner Adam Elzer is especially proud of the plain slice ($16 for a whole plain pie), the menu lists options you’d find in a pasta bowl on a pizza, like rigatoni with meatballs, or sausage and broccoli pizza.

LES Pizza

Emily West Village

Look for the New York-style pizza that's a cross between this city's corner slice and the New Haven apizza at the first Manhattan location from Brooklyn pizza darlings, Emily and Matt Hyland. There's the signature burger, too, with cheddar swapped for American cheese.

&pizza

$Pizza

This D.C. import offers customizable, fast-casual pizza that's long and skinny, with a semi-thin crust. To order, you walk down a line and pick toppings (or choose from preset options) and then, in front of you, the pizza slides into the conveyor belt oven and, 90 seconds later, emerges brown and bubbly and ready to go. Pies top out at $11 post-tax, with unlimited toppings.

$Pizza

Rock Pizza Scissors

Patty Diez

The team behind Breads and Nur have been inspired by Gabriele Bonci in Rome to create Roman-style tray pizzas with creative pizza toppings that include ricotta, spinach, tuna, and even egg in the pizzeria’s version of shakshuka. A slice starts at around $7, or it's $21 for a slab. This is a street-food experience.

Patty Diez

Corner Slice

The new pizza stall in Gotham West Market from ramen maven Ivan Orkin along with David Poran and Michael Bergemann offers square-slice tray pizzas, La Colombe coffee, pastries, sandwiches, and more. First-time customers should go for the tomato pizza finished with Sicilian oregano. From there, move on to the mozzarella pizza as well as white pizza ($2.75 to $4.50 a slice). Should you wish for toppings, there are plenty to choose from, including roasted onions, fennel sausage, and anchovy.

Apizza Regionale

Robert Sietsema

Apizza Regionale specializes in small pies baked in a red beehive oven in the Neapolitan style — though the name suggests more of an affinity with New Haven places like Frank Pepe, Sally’s, and Modern Apizza. The pizzas are wetter and far cheesier than most Neapolitan pies — though, apart from cheese, the other ingredients are sparsely strewn.

Robert Sietsema

Fornino

The newest location of Fornino resides in the vast space that used to be Cow & Clover, with a downstairs bakery and a menu that extends beyond pizza. Look for salads, meatballs, and brunch items, including breakfast pizzas and scrambles served on Saturdays and Sundays from noon to 4 p.m.

Sizzle Pie

Vegan-friendly, Portland, Oregon import Sizzle Pie offers inexpensive pizza by the slice with options like "It's always sunny in Portland" with shaved beef steak, green peppers, white onions, and Italian provolone. For the non-meat-eaters, there's "Spiral Tap" with caramelized onion spread, marinara, and a dusting of nutritional yeast. This is the pizzeria of your youth, plus a heavy metal soundtrack.

Santa Panza

From alums of Saraghina and Union Pizza Works, this Bushwick/Bed-Stuy pizzeria offers perfect lighting and a respectable pizza-and-wine menu along with pies that show off superb crust, says our critic Robert Sietsema. Order the Napoli, pungent with Kalamata olives and anchovies, reminding us how Neapolitans love sharp flavors; and the self-named Santa Panza, which features scamorza cheese in addition to the creamy and mellow buffalo mozzarella that stealthily appears on most pies, unannounced on the menu.

Ops

Photo: Ops

With organic flour and zero commercial yeast, the pizzas at Ops are worth a detour, with crust that's exceptionally light and digestible. Pizzas range from minimalist marinara to a seasonal pie with Greenmarket ingredients. The menus are palm-sized, so you'll have to have a conversation with your server about the natural wine selection and the Fernet and beer cocktail.

Photo: Ops

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