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An overhead shot of a pizza pie with mozzarella, basil, and red sauce, and a charred outer crust.
The margherita pizza at Una Pizza Napoletana.
Una Pizza Napoletana

New York City’s 29 Iconic Pizzerias

Where to find New York’s most legendary pizza

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The margherita pizza at Una Pizza Napoletana.
| Una Pizza Napoletana

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 slices, 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 icon status. Here’s a collection of 29 restaurants spanning all five boroughs, which every pizza-loving New Yorker should visit at least once. New to this map are Una Pizza Napoletana, Sergio’s, Viva La Pizza, and Bellucci’s Pizzeria. For the best neighborhood slice shops, see this map.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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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 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 pizzas — 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 is a lake of fresh mozzarella.
Robert Sietsema/Eater NY

3. 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 in late 2017, even attracting the attention of New York Times critic Pete Wells. In an impossibly small space, the luscious square slices are on full display, each of them thicker, greasier, and more lushly topped than the one before. The crusts are crunchy, too, and the tomato sauce is slightly sweet. Note the stylish cupping pepperoni.

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

4. 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 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 sometimes 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. Note: This coal-oven storefront has reopened after a pandemic hiatus.

Patsy’s in East Harlem has a dark exterior with a red neon sign.
The northernmost coal-oven storefront.
Nick Solares/Eater NY

5. 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

6. Bellucci's Pizzeria

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37-08 30th Ave
Queens, NY 11103
(718) 407-2497
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Pizza feuds are the stuff of New York legend, and this place is the latest project of controversial chef Andrew Bellucci, who just walked out on another pizzeria in Astoria with almost the same name. He’s a veteran of Lombardi’s and Rubirosa, and his slices are somewhat soft and poofy around the edges, but thin and insanely crisp on the bottom, with generous toppings of sweet, dense sauce, and multiple cheeses, which make the slices salty. There are some faddish Sicilian slices that feature things like spicy honey, but just like Joe’s, the defaults are plain cheese and (cupping) pepperoni.

A pair of pizza slices on an orange plastic tray.
Plain cheese and roni cups are the defaults.
Robert Sietsema/Eater NY

7. 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, when slices were 15 cents, Rizzo’s serves a pie like no other in the city. The pizzas are rectangular like Sicilian, but with an ultra-thin crust that crackles when you bite into it, also sporting a normal density of very carefully applied toppings. This pizza is engineered and unique, and comes in dozens of topping combinations.

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

8. NY Pizza Suprema

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413 8th Ave
New York, NY 10001
(212) 594-8939
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Founded in 1964, NY PIzza Suprema is basically a neighborhood pizzeria in an exceedingly advantageous location. That location is the southwest corner of Penn Station, and Suprema could have responded by lazily turning out average slices, but it rose to the occasion by upping its pie game with the lushest display of round and square product right inside the front door. Thick-crusted for a Neapolitan pie, gloppy, and filling, one slice is probably enough to take you all the way to Montauk.

A wedge shaped white slice with splotches of green spinach.
The garlicky spinach white slice at Pizza Suprema.
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, coal-oven-fired pizzas judiciously topped with a modest amount of 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. Its franchised branches are not nearly as good.

A truck spills coal into a wheel barrow.
An 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 neighborhood slice: a crust that’s 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 to 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 are offered, but the “fresh mozzarella slice” is a bland nutritious delight.

A slice of pepperoni pizza on a white paper plate.
The pepperoni slice is one of only two or three regularly available at Joe’s and its offshoots.
Robert Sietsema/Eater NY

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 rave reviews for their fluffy pizzas at Motorino, which has three locations in NYC and several others in random Asian and Middle Eastern locals (including Kuala Lampur!). Even though the pies have Naples underpinnings, including use of a wood-burning oven, they are a thing unto themselves, especially with toppings like Brussels sprouts and soppressata.

An oven with four pizzas cooking inside of it.
The wood oven at Motorino.
Motorino

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 cream. Vegan pies are offered, too. Giannone opened a slice shop in the neighborhood that serves a less showy kind of pie.

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. 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 offerings is the sfincione — a thich rectantular 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.

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

14. Una Pizza Napoletana

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175 Orchard St
New York, NY 10002
(646) 476-4457
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Open in one place or another — the Jersey shore, East Village, San Francisco, now the Lower East Side — since 1966, Una Pizza Napoletana produces some of the most perfect evocations of pizzas as they are in Naples, the precursors of our own New York style. These are small pies — but not inexpensive — dappled with char, steaming straight from the oven. Only five or six are offered on any given day (Thursday, Friday, Saturday only), using scintillating ingredients. The current menu also has two apps and a handful of possible additions to the pies.

A hand lifting up a small juicy pizza dotted with small red tomatoes.
Filetti pizza sports fresh baby plum tomatoes on its cheesy white expanse.
Robert Sietsema/Eater NY

15. 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 shop’s second location in Chelsea — not 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

16. Scarr's Pizza

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22 Orchard St
New York, NY 10002
(212) 334-3481
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Nearly six years old, this pizza institution on a Lower East Side side street was founded by Scarr Pimentel, whose objective was to take the classic neighborhood pizzeria, and kick up the quality a few notches. Thus the round and square pies deploy artisanal ingredients — including flour milled in the basement — resulting is a real destination pizzeria, like Di Fara or Joe & Pat’s.

Round mushroom and pepperoni pie at Scarr’s.
Scarr’s mushroom and pepperoni pie.
Stefanie Tuder/Eater NY

17. L'Industrie Pizzeria

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254 S 2nd St
Brooklyn, NY 11211
(718) 599-0002
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Owner Massimo Laveglia describes his Williamsburg pizzeria as a “slice spot,” but one that embroiders on the traditional concept of the neighborhood slice by offering a product quite distinct from the usual corner pie establishment. For one thing, the crust is of higher quality, with lots of snap, and for another, the ingredients — which include ricotta, burrata, spicy salami, and truffle oil — might seem over-complicated by neighborhood pizzeria standards. The result is a slice like no other.

A pie in a box consisting of eight different slices fitted in side by side.
Eight different slices from L’Industrie, of the dozen or so offered each day.
Robert Sietsema/Eater NY

18. Kesté

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77 Fulton St
New York, NY 10038
(212) 693-9030
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Kesté is another 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 this Southern Italian style of pizza in 2009 in Greenwich Village right across the street from John’s. It has since closed, but has continued with a second location near the South Street Seaport. The menu features a pizza made with fried dough, as well as more than two dozen additional pie options, including those that are gluten-free.

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

19. Roberta's Pizza

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261 Moore St
Brooklyn, NY 11206
(718) 417-1118
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The Roberta’s crew tops Neapolitan-style pizzas with exceptional mozzarella and meats cured on the premises. The restaurant has expanded to be so much more than a 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 in Williamsburg’s Domino Park.

A man inserts a pizza into a red wood-fired oven.
The wood-fired oven at Roberta’s.
Daniel Krieger/Eater NY

20. Juliana's

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19 Old Fulton St
Brooklyn, NY 11201
(718) 596-6700
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To hear aficionados tell it, Grimaldi’s is not really Grimaldi’s — this second-generation coal oven pizzeria in Dumbo, opened in 1990, was taken over by outside interests in 1998 and moved next door. The old place, oven and all, was reopened by Patsy Grimaldi as Juliana’s in 2012, and now is turning out the same excellent coal-oven pies, with a sweeter tomato sauce, a generous strew of toppings, and a glove-soft crust that’s a little thicker than the coal-oven old timers like John’s and Lombardi’s.

A round pie splashed with tomato sauce and fresh mozzarella in swatches, with additional skin on swatches of eggplant.
Eggplant pie at Juliana’s.
Robert Sietsema/Eater NY

21. Sergio's Pizza

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279 Malcolm X Blvd
Brooklyn, NY 11233
(718) 513-3300
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Though the Bed-Stuy branch has only been open three years, the original was founded in Riverhead in 1975, and this place is a quintessential New York City neighborhood slice joint. The display of pies is especially regaling: The crusts are thinnish but still substantial, the sauce is a tad on the sweet side, and the toppings generously strewn. What makes Sergio’s worth listing are some of its innovations to the genre, including a wonderful garlic knot slice that arranges the miniaturized orbs along the circumferential crust, to spectacular effect.

A pie with one slice removed and dough balls around the circumference.
The brilliant garlic-knot pie at Sergio’s.
Robert Sietsema/Eater NY

22. Lucali

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575 Henry St
Brooklyn, NY 11231
(718) 858-4086
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Lucali is the kind of cozy sit-down 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 draw long lines, and it’s impossible to make a reservation. The move is to show up before 5 p.m., add your name to the list, and grab a drink in the neighborhood while you wait. The menu is simple: pies or calzones with a few toppings to choose from. Plus, it’s BYOB.

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

23. 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 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

24. Viva la Pizza

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6305 Fort Hamilton Pkwy
Brooklyn, NY 11219
(718) 238-2910
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This Borough Park pizzeria of fairly recent vintage (2021) boasts some lawn furniture out front and tops its pies with halal meat. It cultivates a hybrid style of pizza that handily unites several New York City styles. The grandma slice, in particular, is admirable, with a thinner, browner, firmer crust than usual, excellent unsalty mozzarella, and a few fresh basil leaves. A square version features a thicker crust and pesto, in addition to fresh mozzarella and plain-ish tomato sauce.

A slice of pizza on a white paper plate.
Viva La PIzza’s grandma slice.
Robert Sietsema/Eater NY

25. 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 Greenwich Village in 2016 — and the new place is just as good as the original.

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

26. Di Fara Pizza

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1424 Avenue J
Brooklyn, NY 11230
(718) 258-1367
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Legendary pizzaiolo Dom DeMarco, who was born in Caserta, Campania died recently at the age of 85. He’d been serving up what some considered to be New York City’s best pizza since 1965, adding basil leaves grown in his Midwood shop to each pie. Besides the plain Neapolitan pizzas, the Sicilian and artichoke pies were standouts. While his output generated long lines during the last two decades, it remains to be seen if the pizzeria will be as popular (or as good) in his absence. There’s a branch on the Lower East Side. RIP, Dom DeMarco.

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

27. 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 NY

28. 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 topped first with mozzarella, then tomato sauce and a thin layer of Pecorino-Romano, before being 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 and Sicilian. The famed outdoor patio is one of the most charming pizzeria spaces in the city. For dessert, get the Italian spumoni, which comes in scoops in disposable cups and is meant to be squeezed into your mouth.

L & B Spumoni Gardens’s outdoor area has people lined up at a counter, with red tables.
In fine weather, the front yard of L&B is glorious.
Robert Sietsema/Eater NY

29. 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 round clam pizza at Lee’s Tavern is topped with cheese and out of the shell clams.
Clam bar pie at Lee’s Tavern.
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 is a lake of fresh mozzarella.
Robert Sietsema/Eater NY

Head to this venerable pizzeria ensconced in a white frame house in the 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 pizzas — 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. 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 in late 2017, even attracting the attention of New York Times critic Pete Wells. In an impossibly small space, the luscious square slices are on full display, each of them thicker, greasier, and more lushly topped than the one before. The crusts are crunchy, too, and the tomato sauce is slightly sweet. Note the stylish cupping pepperoni.

2750 Broadway
New York, NY 10025

4. Patsy's Pizza

2287 1st Ave, New York, NY 10035
Patsy’s in East Harlem has a dark exterior with a red neon sign.
The northernmost coal-oven storefront.
Nick Solares/Eater NY

Patsy’s original location 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 sometimes 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. Note: This coal-oven storefront has reopened after a pandemic hiatus.

2287 1st Ave
New York, NY 10035

5. 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

6. Bellucci's Pizzeria

37-08 30th Ave, Queens, NY 11103
A pair of pizza slices on an orange plastic tray.
Plain cheese and roni cups are the defaults.
Robert Sietsema/Eater NY

Pizza feuds are the stuff of New York legend, and this place is the latest project of controversial chef Andrew Bellucci, who just walked out on another pizzeria in Astoria with almost the same name. He’s a veteran of Lombardi’s and Rubirosa, and his slices are somewhat soft and poofy around the edges, but thin and insanely crisp on the bottom, with generous toppings of sweet, dense sauce, and multiple cheeses, which make the slices salty. There are some faddish Sicilian slices that feature things like spicy honey, but just like Joe’s, the defaults are plain cheese and (cupping) pepperoni.

37-08 30th Ave
Queens, NY 11103

7. 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, when slices were 15 cents, Rizzo’s serves a pie like no other in the city. The pizzas are rectangular like Sicilian, but with an ultra-thin crust that crackles when you bite into it, also sporting a normal density of very carefully applied toppings. This pizza is engineered and unique, and comes in dozens of topping combinations.

30-13 Steinway St
Queens, NY 11103

8. NY Pizza Suprema

413 8th Ave, New York, NY 10001
A wedge shaped white slice with splotches of green spinach.
The garlicky spinach white slice at Pizza Suprema.
Robert Sietsema/Eater NY

Founded in 1964, NY PIzza Suprema is basically a neighborhood pizzeria in an exceedingly advantageous location. That location is the southwest corner of Penn Station, and Suprema could have responded by lazily turning out average slices, but it rose to the occasion by upping its pie game with the lushest display of round and square product right inside the front door. Thick-crusted for a Neapolitan pie, gloppy, and filling, one slice is probably enough to take you all the way to Montauk.

413 8th Ave
New York, NY 10001

9. John's of Bleecker Street

278 Bleecker St, New York, NY 10014
A truck spills coal into a wheel barrow.
An 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, coal-oven-fired pizzas judiciously topped with a modest amount of 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. Its franchised branches are not nearly 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.
The pepperoni slice is one of only two or three regularly available at Joe’s and its offshoots.
Robert Sietsema/Eater NY

Joe’s is home to the quintessential New York neighborhood slice: a crust that’s 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 to 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 are offered, but the “fresh mozzarella slice” is a bland nutritious 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

Chef Mathieu Palombino and his crew have earned rave reviews for their fluffy pizzas at Motorino, which has three locations in NYC and several others in random Asian and Middle Eastern locals (including Kuala Lampur!). Even though the pies have Naples underpinnings, including use of a wood-burning oven, they are a thing unto themselves, especially with toppings like Brussels sprouts and soppressata.

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 cream. Vegan pies are offered, too. Giannone opened a slice shop in the neighborhood that serves a less showy kind of pie.

60 Greenpoint Ave
Brooklyn, NY 11222

13. 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 offerings is the sfincione — a thich rectantular 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.

177 Spring St
New York, NY 10012

14. Una Pizza Napoletana

175 Orchard St, New York, NY 10002
Read Review |
A hand lifting up a small juicy pizza dotted with small red tomatoes.
Filetti pizza sports fresh baby plum tomatoes on its cheesy white expanse.
Robert Sietsema/Eater NY

Open in one place or another — the Jersey shore, East Village, San Francisco, now the Lower East Side — since 1966, Una Pizza Napoletana produces some of the most perfect evocations of pizzas as they are in Naples, the precursors of our own New York style. These are small pies — but not inexpensive — dappled with char, steaming straight from the oven. Only five or six are offered on any given day (Thursday, Friday, Saturday only), using scintillating ingredients. The current menu also has two apps and a handful of possible additions to the pies.

175 Orchard St
New York, NY 10002

15. Lombardi's Coal Oven Pizza

32 Spring St, New York, NY 10012
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

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 shop’s second location in Chelsea — not as good — closed during the pandemic. The little-praised clam pie is actually excellent, and compares well with Pepe’s in New Haven.

32 Spring St
New York, NY 10012

Related Maps

16. Scarr's Pizza

22 Orchard St, New York, NY 10002