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A cheese and tomato pie at Joe & Pat’s on a metal tray, with a plate with a slice below it.
Joe and Pat’s, Staten Island super-thin-crust pizza
Alex Staniloff/Eater

New York City’s 29 Most Iconic Pizzerias

Where to find New York’s most legendary pizza

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Joe and Pat’s, Staten Island super-thin-crust pizza
| Alex Staniloff/Eater

Pizza as the world knows it was invented, based on Italian models, in New York City around 1905 at Lombardi’s in Little Italy, though we had precursors that were closer to focaccia late in the previous century. And from that original burst of energy — which also propelled the openings of Patsy’s, Totonno’s, and John’s of Bleecker Street, all by baker-disciples of Gennaro Lombardi — the city’s pizzaioli continued to innovate, creating new varieties uniquely suited to the tastes and demands of customers. While there’s a never-ending debate on where to find the city’s best pizzeria, there’s one issue with no dispute (despite the latest claim about a particular city out West): New York City and its vicinity have remained the world capital of pizzadom.

That said, only a certain number of those pizzerias have ascended to iconic status. Here’s a collection of 29 restaurants spanning all five boroughs, which every pizza-loving New Yorker should visit at least once.

For the best neighborhood slice shops, see this map.

The latest CDC guidance for vaccinated diners during the COVID-19 outbreak is here; dining out still carries risks for unvaccinated diners and workers. Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask requirements. Find a local vaccination site here.

Note: This is an updated version of a map originally published in 2014.

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Note: Restaurants on this map are listed geographically.

1. Zero Otto Nove

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2357 Arthur Ave
Bronx, NY 10458
(718) 220-1027
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Salerno native Roberto Paciullo’s Bronx trattoria in Little Italy serves wood-fired pizzas that have puffy brown crusts and floppy centers. Some pizza geeks think it serves one of the finer examples of the Naples-revival style of pizza in New York. While those pies are the main attraction, it also serves a great eggplant parm. A second location in the Flatiron District also generates excellent pizzas, but it lacks some of the cave-like charm of the original.

A small round pizza with tomato sauce overall and six globs of melted white cheese.
Margherita pie at Zero Otto Nove
Robert Sietsema/Eater NY

2. Louie & Ernie's Pizza

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1300 Crosby Ave
Bronx, NY 10461
(718) 829-6230
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Head to this venerable pizzeria ensconced in a white frame house in the extreme southeast Schuylerville section of the Bronx for relatively doughy thin-crust pies. It’s a true neighborhood spot, around since 1959, and has snagged headlines for its white and sausage-topped pies — two customer favorites. Louie & Ernie’s serves both slices and pies, as well as a long list of wonderful calzones, but nothing else.

A pizza with no tomato sauce and lots of white cheese.
Louie & Ernie’s fabled white pie
Robert Sietsema/Eater NY

3. Koronet Pizza

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2848 Broadway
New York, NY 10025
(212) 222-1566
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Koronet is famous for its giant slices, unquestionably the city’s largest. Since the original location opened near 111th street in 1981, it has fed Columbia University students and Upper West Siders for a budget price. The pizza is solid, but the chief draw is the value-to-price ratio, with a jumbo slice estimated to be the equivalent of three-and-a-half regular slices. There’s also an outpost in Washington Heights that opened in 2012.

A giant slice of pizza turned lengthwise on its orange tray to show how it’s longer.
Koronet’s slice must be turned sideways to fit on a standard orange tray.
Robert Sietsema/Eater NY

4. Mama's Too!

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2750 Broadway
New York, NY 10025
(212) 510-7256
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Mama’s Too! caused a sensation when it opened on Broadway on the far-north Upper West Side late in 2017, even attracting the attention of Pete Wells at the New York Times. In an impossibly small space, the luscious square slices were on full display, each of them thicker, greasier, and more lushly topped than the one before. And the crusts were crunchy, too, and the tomato sauce slightly sweet.

Four square pies cut into slices with various toppings, including mozzarella and zucchini.
An assortment of slices in the Mama’s Too! style
Robert Sietsema/Eater NY

5. Sal & Carmine's Pizza

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2671 Broadway
New York, NY 10025
(212) 663-7651
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Longtime pizzeria Sal and Carmine’s has been serving up premium slices on the Upper West Side since 1959. The cheese slice in particular sports a great crust, with a tomato sauce and cheese that merge into a mysterious amalgam, making it one of New York City’s greatest neighborhood slices, and a real Upper West Side favorite.

A white plate with a single slice of cheese pizza. Robert Sietsema/Eater

6. Patsy's Pizza

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2287 1st Ave
New York, NY 10035
(212) 534-9783
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Patsy’s original location is in East Harlem is one of New York’s oldest coal-oven pizzerias. It offers whole pies in a dining room, making it a great sit-down restaurant, or go next door to the storefront with the picturesque oven, where slices are sold. The sauce and mozzarella are both fairly bland, but as noted: “The crust is the softest and most glove-like of all the coal-oven places, and if you close your eyes, you might as well be in Naples.” Patsy’s has since franchised, sprouting several locations around the city. Go to the original.

Patsy’s in East Harlem has a dark exterior with a red “Patsy’s” neon sign Nick Solares/Eater

7. Rose & Joe's Italian Bakery

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22-40 31st St.
Astoria, NY 11105
(718) 721-9422

This is a rare Italian bakery that specializes in pizza in a manner similar to the bakeries of Boston’s North End, as well as the standard cookies and pastries one would expect to find in such a shop. Head to the back counter for a square slice that has a thick blanket of melted mozzarella atop a tangy layer of tomato sauce, and try to arrive just as a pie is coming out of the oven, which occurs on a periodic basis.

A blacked rectangular pie with cheesy slices of pizza, with one in the corner missing.
Rose & Joe’s sheet-type bakery pizza
Robert Sietsema/Eater NY

8. Rizzo's Fine Pizza

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30-13 Steinway St
Queens, NY 11103
(718) 721-9862
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Pride of Astoria, founded in 1959, Rizzo’s serves a pie like no other that we know of in the city. The pizzas are rectangular like Sicilian, but with an ultra-thin crust that crackles when you bite into it, but also sports a normal density of very carefully applied toppings. This pizza is engineered and unique, and comes in dozens of topping combinations. The Lower East Side branch sadly closed during the pandemic.

A rectangular slice on a white paper place with a spreading splotch of white cheese.
A Rizzo’s grandma slice
Robert Sietsema/Eater NY

9. John's of Bleecker Street

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278 Bleecker St
New York, NY 10014
(212) 243-1680
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John’s is one of the city’s oldest pizza operations, and it has retained much of its original New York character. Founded in 1929 by John Sasso, an alum of Lombardi’s, the restaurant churns out very thin crust coal oven-fired pizzas judiciously topped with sauce and cheese. Pizzas here are sold strictly by the pie (the awning famously says, “No Slices”), with additional toppings like sliced meatballs, onions, ricotta, black olives, crushed garlic, pepperoni, ground sausage, and double mozzarella. Other franchised branches are never as good.

A truck spills coal into a wheel barrow.
Early morning coal delivery at John’s
Robert Sietsema/Eater NY

10. Joe's Pizza

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7 Carmine St.
New York, NY 10014
(212) 366-1182
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Joe’s is home to the quintessential New York slice: a crust that’s equally thin and crisp accompanied by even layers of cheese and tomato sauce, the latter intentionally on the bland side. The slice shop has been around since 1975, but only in recent years has it expanded in Manhattan and in Brooklyn. The line moves fast and service is quick. This is one of the city’s “must try” slices, since it represents an old-fashioned norm for neighborhood pizza. Few toppings offered, other than pepperoni, but the fresh mozzarella slice is also a bland delight.

A slice of pepperoni pizza on a white paper plate. Robert Sietsema/Eater

11. Motorino

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349 E 12th St
New York, NY 10003
(212) 777-2644
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Chef Mathieu Palombino and his crew have earned raves for their fluffy pizzas at Motorino, which has three locations in NYC and several others in Asia. Even though the pies have Naples underpinnings, they are a thing unto themselves, especially with toppings like Brussels sprouts and soppresata.

An oven with four pizzas cooking inside of it.
The wood oven at Motorino
Motorino [Official Photo]

12. Paulie Gee’s

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60 Greenpoint Ave
Brooklyn, NY 11222
(347) 987-3747
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The Greenpoint pizzeria led by Paulie Giannone is known for baking creatively topped pies. Take the Benny Gee, for example, made with fresh mozzarella, Canadian bacon, and a post-oven hollandaise drizzle, or limited specials like the the anise and anephew, which has braised fennel fronds, guanciale, and anisette creme. Vegan pies offered, too. Giannone also opened a slice shop in the neighborhood that serves a less showy kind of pie more nearly normal at 110 Franklin Street.

A big round pie charred in places with squiggles of barbecue sauce and a heap of pickled purple onions.
Paulie Gee’s brisket pie
Robert Sietsema/Eater NY

13. Arturo's

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106 W Houston St
New York, NY 10012
(212) 677-3820
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Arturo’s serves an example of the original New York coal oven pie, a Neapolitan-American pizza — and it hasn’t quite caught on with the tourists who flood Lombardi’s and John’s, even though it’s been around since 1957. The restaurant sits on the same street corner it always has and retains much of its Greenwich Village charm. Come for the pies and stay for the live jazz.

A room crowded with tables, with parts of pizzas scattered around.
Many find Arturo’s Greenwich Village interior charming
Robert Sietsema/Eater NY

14. Famous Ben's Pizza

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177 Spring St
New York, NY 10012
(212) 966-4494
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Founded in 1979 by Ben and Debbie Aliotta, Famous Ben’s manages to channel a Sicilian focacceria in addition to turning out typical Neapolitan pies with a broad range of toppings. One of the more fascinating Sicilian offerings in the sfincione — a square, thick slice topped with bread crumbs and pureed onions, rather than the usual tomato sauce and cheese. Other Sicilian recipes abound at this atypical neighborhood pizzeria — though the neighborhood happens to be Soho.

A rectangular slice on a paper plate.
A sfincione slice at Famous Ben’s
Robert Sietsema/Eater NY

15. Rubirosa

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235 Mulberry St
New York, NY 10012
(212) 965-0500
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Home to what might be New York’s most Instagrammable pie, Rubirosa dishes out a thin-crust “tie-dye” pizza in which its creamy vodka pie is topped with a swirl of pesto and fresh mozzarella. The pizzeria was founded by third-generation pizza maker Angelo “AJ” Pappalardo and his father, Joe Pappalardo of Joe & Pat’s in Staten Island. It’s one of the few places worth checking out in NYC’s Little Italy, though prepare to suffer a long wait.

A pizza with red sauce, mozzarella, and a tie-dye swirl of green sauce. Carla Vianna/Eater

16. Lombardi's Coal Oven Pizza

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32 Spring St
New York, NY 10012
(212) 941-7994
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Lombardi’s is not the best coal oven pizza joint in town, but it is the oldest, and its charred pies do not disappoint. It’s often called the first pizzeria in NYC, and for this reason is regularly mobbed by tourists and pizza fanatics alike. The legendary shop’s second location in Chelsea — not nearly as good — closed during the pandemic. The little-praised clam pie is actually excellent, and compares well with Pepe’s in New Haven.

A pizza covered with deshelled bivalves with a whole lemon standing up in the middle, skin on.
Lombardi’s clam pie
Robert Sietsema/Eater NY

17. Kesté

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77 Fulton St
New York, NY 10038
(212) 693-9030
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Kesté is another one of the city’s top places for Naples-style small pies, here concocted of extra-fine Italian flour, San Marzano tomatoes, and buffalo mozzarella. Owner Robert Caporuscio started baking the Southern Italian style of pizza in 2009 in Greenwich Village, since closed, but has continued with a second location in the Financial District. The menu features a pizza made with fried dough, as well as more than two dozen additional pie options, including gluten-free.

A circular pizza with whole cherry tomatoes and squash blossoms on top.
A Keste pizza with cherry tomatoes and squash blossoms
Melissa McCart/Eater NY

18. Roberta's Pizza

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261 Moore St
Brooklyn, NY 11206
(718) 417-1118
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Roberta’s crew tops Neapolitan-style pizzas with exceptional housemade mozzarella, meats cured on the premises, and locally grown vegetables. The restaurant is so much more than a famed Bushwick pizzeria these days, but the pies are still some of the finest in the city. For those who can’t handle the wait, a takeout counter is available nearby. A second Brooklyn location has opened recently in Williamsburg.

A man inserts a pizza into a red wood-fired oven.
Robert’s wood-fired oven
Daniel Krieger/Eater

19. Grimaldi's Pizzeria

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1 Front St
Brooklyn, NY 11201
(718) 858-4300
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Grimaldi’s opened in Dumbo under the Brooklyn Bridge near the waterfront in 1990, using a coal-burning oven to emulate the pies of old-timers like Lombardi’s, Patsy’s, Totonno’s, and John’s of Bleecker Street. The crusts are thin and charred in places, and the toppings strewn with a freer hand than is usual in coal-oven places. Grimaldi’s is now owned by an Arizona chain and the original owners moved to Juliana’s, on the same Dumbo block.

A pizza with mozzarella and red sauce sits on top of a red-checkered tablecloth, with glasses of wine.
Grimaldi’s coal-oven pie
Grimaldi’s [Official Photo]

20. Lucali

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575 Henry St
Brooklyn, NY 11231
(718) 858-4086
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Lucali is the cozy neighborhood restaurant every neighborhood should have. Mark Iacono’s thin-crust pizzas, made with a three-cheese blend of fresh and imported mozzarella and Grana Padano, plus fresh basil, consistently pulls in long lines, and it’s impossible to make a reservation. The move is to show up 5 p.m., add your name to the list, and go get a drink elsewhere until you receive a message by cell. The menu is simple: pies or calzones with a few toppings to choose from. And it’s BYOB.

A round pie charred in places with whole basil leaves and slices of pepperoni.
Pepperoni pie at Lucali
Stephani Tuder/Eater NY

21. La Villa Pizzeria

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261 5th Ave
Brooklyn, NY 11215
(718) 499-9888
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Descended from a pair of excellent pizzerias in Howard Beach and Mill Basin (and a much older establishment in Bay Ridge), La Villa is Brooklyn pizza royalty, and this Park Slope branch seeks to turn out a bewildering number of pizza varieties from its wood-burning oven. A stuffed pizza called Romana recalls co-owner Alfredo Di Scipio’s ancestry in Abruzzo, Italy. The double-crust pie, a type of pizza rustica, is filled with Italian sausage, pepperoni, cheese, and potatoes, and each bite is pure pleasure.

A rectangular pizza with a browned top crust.
The Romana at La Villa
Robert Sietsema/Eater NY

22. New Park Pizzeria

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156-71 Crossbay Blvd
Howard Beach, NY 11414
(718) 641-3082
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This Howard Beach pizzeria founded in 1956, placing it at the dawn of New York City’s neighborhood pizzeria era, serves gooey slices dressed with a slightly sweet tomato sauce. The pies are baked in a brick oven yielding a hot, even cooking temperature, and the crust has more depth of flavor than the typical corner slice. It’s located near JFK airport, and is an ideal place to grab a bite before or after a flight.

23. Denino's Pizzeria

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524 Port Richmond Ave
Staten Island, NY 10302
(718) 442-9401
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Denino’s is perhaps the most famous pizzeria in Staten Island. Its most exciting pizza, the clam pie, is a molten mass of briny minced clams and mozzarella on a crisp, nicely tanned crust. The dining room is an extension of a barroom that originated in 1937 as a dockworker’s hangout. Denino’s expanded to Manhattan in 2016 — and the new place is just as good as the original.

A close-up shot of a cheese pie topped with clam
Denino’s vaunted clam pie
Robert Sietsema/Eater NY

24. Di Fara Pizza

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1424 Avenue J
Brooklyn, NY 11230
(718) 258-1367
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Legendary pizzaiolo Dom DeMarco has been serving up what some consider to be New York City’s best pizza since 1965, though he’s not often present these days. It’s not uncommon to wait 90 minutes or more during peak hours. While the typical Di Fara experience commands a lengthy wait, the pies are worth it. Besides the plain Neapolitan pizzas, the Sicilian and artichoke pies are standouts. Pro tip: Sometimes you can dash in and snag a single slice if you spot a partial pie on the counter — those in line insist on a whole pie.

A man makes pizza in a pizzeria
Dom Demarco makes a pizza at Di Fara
Nick Solares/Eater

25. Joe and Pat's Pizzeria

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1758 Victory Blvd
Staten Island, NY 10314
(718) 981-0887
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A snappy, super-thin crust and generous fresh mozzarella make this longstanding Staten Island institution a cult favorite. Joe and Pat’s has been around since 1960, but in 2018 the pizzeria brought its pies to a wider audience. The family behind the restaurant opened its first Manhattan location in the East Village, serving not just classic Italian fare but cocktails, too.

Thin crust Joe & Pat’s pizza on a metal tray, with another pie in the background.
Thin-crust Joe and Pat’s pie
Alex Staniloff/Eater

26. L&B Spumoni Gardens

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2725 86th St
Brooklyn, NY 11223
(718) 372-8400
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L&B is known for its extra-doughy square slices. The dense, slightly sweet crust is first topped with mozzarella then tomato sauce and a thin layer of Pecorino-Romano, and then slightly underbaked so the crust is a little raw in the middle — some love it, others hate it, but this “upside down sheet” style is uniquely Brooklynite. The famed outdoor patio is one of the most charming pizzeria spaces in the city. For dessert, get the Italian spumoni, which comes in perfectly scoops in disposable cups — but don’t dare ask for a spoon, the spumoni is meant to be squeezed into your mouth from the cup.

L & B Spumoni Gardens’s outdoor area has people lined up at a counter, with red tables. Robert Sietsema/Eater

27. Lee's Tavern

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60 Hancock St
Staten Island, NY 10305
(718) 667-9749

For diners seeking out a classic bar pie, Lee’s is worth taking the ferry to Staten Island and a ride on the light rail to the Dongan Hills stop to get. The low-key corner tavern near the station serves a small, wafer-thin pizza meant to be consumed with a pint of beer, attracting mainly neighborhood locals since it swung its doors open in 1940. Usually topped with a single ingredient in addition to cheese and tomato sauce, the pies are well-priced and come full-sized, too.

The clam pizza at Lee’s Tavern
Clam bar pie at Lee’s Tavern
Robert Sietsema/Eater NY

28. Totonno's Pizzeria Napolitano

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1524 Neptune Ave
Brooklyn, NY 11224
(718) 372-8606
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This storied Coney Island pizzeria has been serving thin-crust pizzas topped with a simple tomato sauce and patches of silky fresh mozzarella since 1924. The crust has a char that may surprise diners who have never tasted real coal oven pizza before, and the toppings are delicately applied. Totonno’s pizza is considered one of NYC’s most iconic dishes.

Three slices of Totonno’s pizza, which has splotches of white mozzarella. Bill Addison/Eater

29. Nunzio's Pizzeria & Restaurant

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2155 Hylan Blvd
Staten Island, NY 10306
(718) 667-9647
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This Staten Island old-school pizzeria serves Neapolitan-style slices, Sicilian squares, and thick pies with an over-abundance of toppings. Nunzio’s has been around in one form or another since the 1940s and is a favorite of beachgoers, once occupying a pink frame house before the new place was built. The menu also offers salads, heroes, and pasta.

A man enthusiastically cuts a pizza with a wheel in a painting on the mantelpiece flanked by plastic flowers.
Typical of the decor at Nunzio’s
Robert Sietsema/Eater NY

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1. Zero Otto Nove

2357 Arthur Ave, Bronx, NY 10458
A small round pizza with tomato sauce overall and six globs of melted white cheese.
Margherita pie at Zero Otto Nove
Robert Sietsema/Eater NY

Salerno native Roberto Paciullo’s Bronx trattoria in Little Italy serves wood-fired pizzas that have puffy brown crusts and floppy centers. Some pizza geeks think it serves one of the finer examples of the Naples-revival style of pizza in New York. While those pies are the main attraction, it also serves a great eggplant parm. A second location in the Flatiron District also generates excellent pizzas, but it lacks some of the cave-like charm of the original.

2357 Arthur Ave
Bronx, NY 10458

2. Louie & Ernie's Pizza

1300 Crosby Ave, Bronx, NY 10461
A pizza with no tomato sauce and lots of white cheese.
Louie & Ernie’s fabled white pie
Robert Sietsema/Eater NY

Head to this venerable pizzeria ensconced in a white frame house in the extreme southeast Schuylerville section of the Bronx for relatively doughy thin-crust pies. It’s a true neighborhood spot, around since 1959, and has snagged headlines for its white and sausage-topped pies — two customer favorites. Louie & Ernie’s serves both slices and pies, as well as a long list of wonderful calzones, but nothing else.

1300 Crosby Ave
Bronx, NY 10461

3. Koronet Pizza

2848 Broadway, New York, NY 10025
A giant slice of pizza turned lengthwise on its orange tray to show how it’s longer.
Koronet’s slice must be turned sideways to fit on a standard orange tray.
Robert Sietsema/Eater NY

Koronet is famous for its giant slices, unquestionably the city’s largest. Since the original location opened near 111th street in 1981, it has fed Columbia University students and Upper West Siders for a budget price. The pizza is solid, but the chief draw is the value-to-price ratio, with a jumbo slice estimated to be the equivalent of three-and-a-half regular slices. There’s also an outpost in Washington Heights that opened in 2012.

2848 Broadway
New York, NY 10025

4. Mama's Too!

2750 Broadway, New York, NY 10025
Four square pies cut into slices with various toppings, including mozzarella and zucchini.
An assortment of slices in the Mama’s Too! style
Robert Sietsema/Eater NY

Mama’s Too! caused a sensation when it opened on Broadway on the far-north Upper West Side late in 2017, even attracting the attention of Pete Wells at the New York Times. In an impossibly small space, the luscious square slices were on full display, each of them thicker, greasier, and more lushly topped than the one before. And the crusts were crunchy, too, and the tomato sauce slightly sweet.

2750 Broadway
New York, NY 10025

5. Sal & Carmine's Pizza

2671 Broadway, New York, NY 10025
A white plate with a single slice of cheese pizza. Robert Sietsema/Eater

Longtime pizzeria Sal and Carmine’s has been serving up premium slices on the Upper West Side since 1959. The cheese slice in particular sports a great crust, with a tomato sauce and cheese that merge into a mysterious amalgam, making it one of New York City’s greatest neighborhood slices, and a real Upper West Side favorite.

2671 Broadway
New York, NY 10025

6. Patsy's Pizza

2287 1st Ave, New York, NY 10035
Patsy’s in East Harlem has a dark exterior with a red “Patsy’s” neon sign Nick Solares/Eater

Patsy’s original location is in East Harlem is one of New York’s oldest coal-oven pizzerias. It offers whole pies in a dining room, making it a great sit-down restaurant, or go next door to the storefront with the picturesque oven, where slices are sold. The sauce and mozzarella are both fairly bland, but as noted: “The crust is the softest and most glove-like of all the coal-oven places, and if you close your eyes, you might as well be in Naples.” Patsy’s has since franchised, sprouting several locations around the city. Go to the original.

2287 1st Ave
New York, NY 10035

7. Rose & Joe's Italian Bakery

22-40 31st St., Astoria, NY 11105
A blacked rectangular pie with cheesy slices of pizza, with one in the corner missing.
Rose & Joe’s sheet-type bakery pizza
Robert Sietsema/Eater NY

This is a rare Italian bakery that specializes in pizza in a manner similar to the bakeries of Boston’s North End, as well as the standard cookies and pastries one would expect to find in such a shop. Head to the back counter for a square slice that has a thick blanket of melted mozzarella atop a tangy layer of tomato sauce, and try to arrive just as a pie is coming out of the oven, which occurs on a periodic basis.

22-40 31st St.
Astoria, NY 11105

8. Rizzo's Fine Pizza

30-13 Steinway St, Queens, NY 11103
A rectangular slice on a white paper place with a spreading splotch of white cheese.
A Rizzo’s grandma slice
Robert Sietsema/Eater NY

Pride of Astoria, founded in 1959, Rizzo’s serves a pie like no other that we know of in the city. The pizzas are rectangular like Sicilian, but with an ultra-thin crust that crackles when you bite into it, but also sports a normal density of very carefully applied toppings. This pizza is engineered and unique, and comes in dozens of topping combinations. The Lower East Side branch sadly closed during the pandemic.

30-13 Steinway St
Queens, NY 11103

9. John's of Bleecker Street

278 Bleecker St, New York, NY 10014
A truck spills coal into a wheel barrow.
Early morning coal delivery at John’s
Robert Sietsema/Eater NY

John’s is one of the city’s oldest pizza operations, and it has retained much of its original New York character. Founded in 1929 by John Sasso, an alum of Lombardi’s, the restaurant churns out very thin crust coal oven-fired pizzas judiciously topped with sauce and cheese. Pizzas here are sold strictly by the pie (the awning famously says, “No Slices”), with additional toppings like sliced meatballs, onions, ricotta, black olives, crushed garlic, pepperoni, ground sausage, and double mozzarella. Other franchised branches are never as good.

278 Bleecker St
New York, NY 10014

10. Joe's Pizza

7 Carmine St., New York, NY 10014
A slice of pepperoni pizza on a white paper plate. Robert Sietsema/Eater

Joe’s is home to the quintessential New York slice: a crust that’s equally thin and crisp accompanied by even layers of cheese and tomato sauce, the latter intentionally on the bland side. The slice shop has been around since 1975, but only in recent years has it expanded in Manhattan and in Brooklyn. The line moves fast and service is quick. This is one of the city’s “must try” slices, since it represents an old-fashioned norm for neighborhood pizza. Few toppings offered, other than pepperoni, but the fresh mozzarella slice is also a bland delight.

7 Carmine St.
New York, NY 10014

11. Motorino

349 E 12th St, New York, NY 10003
An oven with four pizzas cooking inside of it.
The wood oven at Motorino
Motorino [Official Photo]

Chef Mathieu Palombino and his crew have earned raves for their fluffy pizzas at Motorino, which has three locations in NYC and several others in Asia. Even though the pies have Naples underpinnings, they are a thing unto themselves, especially with toppings like Brussels sprouts and soppresata.

349 E 12th St
New York, NY 10003

12. Paulie Gee’s

60 Greenpoint Ave, Brooklyn, NY 11222
A big round pie charred in places with squiggles of barbecue sauce and a heap of pickled purple onions.
Paulie Gee’s brisket pie
Robert Sietsema/Eater NY

The Greenpoint pizzeria led by Paulie Giannone is known for baking creatively topped pies. Take the Benny Gee, for example, made with fresh mozzarella, Canadian bacon, and a post-oven hollandaise drizzle, or limited specials like the the anise and anephew, which has braised fennel fronds, guanciale, and anisette creme. Vegan pies offered, too. Giannone also opened a slice shop in the neighborhood that serves a less showy kind of pie more nearly normal at 110 Franklin Street.

60 Greenpoint Ave
Brooklyn, NY 11222

13. Arturo's

106 W Houston St, New York, NY 10012
A room crowded with tables, with parts of pizzas scattered around.
Many find Arturo’s Greenwich Village interior charming
Robert Sietsema/Eater NY

Arturo’s serves an example of the original New York coal oven pie, a Neapolitan-American pizza — and it hasn’t quite caught on with the tourists who flood Lombardi’s and John’s, even though it’s been around since 1957. The restaurant sits on the same street corner it always has and retains much of its Greenwich Village charm. Come for the pies and stay for the live jazz.

106 W Houston St
New York, NY 10012

14. Famous Ben's Pizza

177 Spring St, New York, NY 10012
A rectangular slice on a paper plate.
A sfincione slice at Famous Ben’s
Robert Sietsema/Eater NY

Founded in 1979 by Ben and Debbie Aliotta, Famous Ben’s manages to channel a Sicilian focacceria in addition to turning out typical Neapolitan pies with a broad range of toppings. One of the more fascinating Sicilian offerings in the sfincione — a square, thick slice topped with bread crumbs and pureed onions, rather than the usual tomato sauce and cheese. Other Sicilian recipes abound at this atypical neighborhood pizzeria — though the neighborhood happens to be Soho.

177 Spring St
New York, NY 10012

15. Rubirosa

235 Mulberry St, New York, NY 10012
A pizza with red sauce, mozzarella, and a tie-dye swirl of green sauce. Carla Vianna/Eater

Home to what might be New York’s most Instagrammable pie, Rubirosa dishes out a thin-crust “tie-dye” pizza in which its creamy vodka pie is topped with a swirl of pesto and fresh mozzarella. The pizzeria was founded by third-generation pizza maker Angelo “AJ” Pappalardo and his father, Joe Pappalardo of Joe & Pat’s in Staten Island. It’s one of the few places worth checking out in NYC’s Little Italy, though prepare to suffer a long wait.

235 Mulberry St
New York, NY 10012

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16. Lombardi's Coal Oven Pizza

32 Spring St, New York, NY 10012