Best New York Pizza Places?

25 Best Places for Pizza in New York City Pizza in New York is common ground: Locals and visitors alike can agree, it’s rarely overrated. Sure, plenty of places are just fine (as in, okay to skip), and not every hole-in-the-wall guarantees a life-changing slice, but the city’s top pizza joints are as storied as the skyline—and it’s not all talk.

• Generations of famous pizza-making families follow their recipes like scripture, while waves of buzzy chefs from Manhattan to Brooklyn slice oven-baked testaments to Neapolitan traditions—or lesser-known pizza styles popping up in town (see Roman, Cajun, Midwestern, and Detroit-style options).
• From coal-oven to wood-fired, dollar slices or gourmet $25 pies, there’s a pizza for everyone in this town.

These are our picks for the best pizza in New York City. Read our complete, This gallery has been updated with new information since its original publish date.

Henry Street in Carroll Gardens Brooklyn is home to Italian families who have lived here for generations, the stroller set that moved in more recently, and Lucali,, Dining here takes patience and planning. Every afternoon a line forms outside of Lucali for “the list.” The team’s website explains it simply and best: “Show up before 5. Put your name on the list. Go have a drink. We’ll call you when your table is ready.” It might be an hour, it might be three: Lucali is worth surrendering an evening for. An antidote to the rustic Italian dining rooms all over the city, Nolita’s Pasquale Jones is all modern clean lines and right angles. Fashionable downtowners who care about food make up the bulk of guests in the comfortable, light-filled space. The menu, like the decor, takes a modern approach to its Italian-influenced dishes, and there’s an extensive wine list representing every region of Italy. Most people come for the pizza, and the littleneck clam version (topped with garlic, parsley, and lemon) is the one to order. Come with a friend or two when you feel like checking out the bustling Nolita scene. Behind a cheerful striped awning and an inevitable clutch of people lingering outside waiting for a table, Rubirosa is built like a railroad apartment: One narrow, dark wood-filled room opens onto another, and then another, where you can see thin-crust pies being made through the kitchen’s plate-glass window. Split a few pizzas and a couple of veggie-based sides. The Tie-Dye, with tomato, fresh mozzarella, and a spiral of pesto sauce, is a favorite, as is the Rubirosa Supreme, dotted with pepperoni, mini meatballs, and roasted garlic.

Arguably the originator of the Brooklyn hipster restaurant oeuvre, Roberta’s and its famous pizza cemented Bushwick’s spot on the culinary destination map. You can feel the buzz when you walk into the slightly ramshackle space, all shared picnic tables and white-washed brick. Walking in though, can take a little doing: Roberta’s doesn’t take reservations and during primetime waits can top an hour. The main room, with its giant woodfired oven in the corner, sees most of the action—take it from the gorgeous pizza. But Roberta’s prides itself on its veggies and entrées, too: Romaine is laced with garlic breadcrumbs, pecorino and mint. There’s nothing game-changing or trendy about Lil Frankie’s Neapolitan-style pizza, but when a pie is just plain good—and consistent—it’s just great. The crust comes out of a custom brick oven looking like an inflatable pool: An airy, outer cornicione puffs to the max with charred bubbles, while its softer middle holds up to dollops of mozzarella and whole leaves of fresh basil and spicy salami. There’s an Italian soccer match playing silently on the TV. The brick walls are cluttered with old Zagat reviews, Neapolitan tchotchkes, faded banners, and old maps. The staff are either squeezing through the narrow room, making jokes to each other, or drinking espresso with regulars at one of the sidewalk tables. One side of the brick oven pokes out slightly into the hallway that leads to the bathroom. It’s a little piece of Southern Italy on the Upper East Side, and it’s perfect. The pizza menu is divided into red and white pies, and the move is to order at least one of each (they’re small enough for one hungry person to finish alone, but easily shareable if you want to get a few for the table). Motorino (located both in Brooklyn and on the Upper West Side) draws a relatively hip crowd that reflects the changing face of its neighborhoods. The Neapolitan pies are plump and crisp, with wood-fired crusts with a hint of char, big bubbles and well-sourced toppings. The brussels sprout pizza is supreme, with just the right amount of smoke from the pancetta to match the spicy garlic, bitter sprouts, and creamy Fior di Latte. Great for casual dinners, or a well-priced pre-fixe.

Compared with the original Emily in Clinton Hill, and the newest Emily in the West Village, Emmy Squared is the sweet spot. Its square, Detroit-style pizza has a delicate crunch that’s altogether satisfying, and its thick, doughy rise is carb heaven. Order the Colony, covered with pickled chilies, plump pepperoni and a drizzle of honey. There are sandwiches, too: The burger, once served only in a hidden downstairs “burger bar,” is a saucy home run on a pretzel bun. PQR New York’s name—a play on the ancient Roman acronym “SPQR” that you see engraved in stone walls all over the city—is short for “Pizza Quadrata Romana,” which means “Roman Square Pizza.” That description is about as straightforward as the place itself, which feels like a slightly elevated, Euro-fied version of a fast-casual-meets-slice joint. Pies are displayed in a glass case, and there are a couple of small tables in the back room. Roman “pizza al taglio” is fluffy, crispy, and meant to be eaten by the slice and on-the-go. Chef Angelo Lezzi is a bit of a pizza celebrity, and he’s developed a scientific fermentation method for high-quality dough that’s purportedly easier to digest and higher in protein than the usual stuff. If you weren’t specifically looking for Vinnie’s on the Upper East Side, you might miss it (although there’s also a location). With the interior being a tight space with only two-top tables, most people take their slices to go. If you enjoy a generous amount of cheese on your pizza slice, you’ll find it here at Vinnie’s, bubbling and browned, with crust light as air. Slices to go for include the eggplant parmesan, topped with fried eggplant and generous pillows of creamy ricotta cheese. The pepperoni and sausage slice is filled with small bite-sized sausage coins, making it easy to get a meat-filled bite in every mouthful. A cooler full of bottles and cans of Italian soda, Mexican Coke, and bottled water are packed into the fridge beside the shakers of parm. If you’ve ever dreamed about flying to Naples just for the pizza, Greenwich Village’s Kesté Pizza & Vino is your place. The owner, Roberto Caporuscio, is proudly Italian and trained in the art of Neapolitcan pizza making from Naples’ most respected chefs. Caporuscio has made his mark by bringing textbook Neapolitan pizza to NYC, and all sorts of locals will tell you it’s their favorite. Its crispy, charred edges go all chewy in the middle, with traditional ingredients like buffalo mozzarella, prosciutto di Parma, and San Marzano tomatoes. The process here is near puritanical.

The sign above Di Fara’s shop appears to have faded a few decades ago, but take a peek inside and you’ll see the owner snipping bunches of fresh basil onto each pie. This unassuming corner spot is an institution. At $5 per slice (around $30 for a whole pie), it’s among the city’s priciest counter service spots. But the owner, Domenico DeMarco, has made nearly every pie himself for over 50 years. Three different kinds of cheese, freshly snipped basil, and sweet tomato sauce puddled with olive oil. Pizza Suprema, located right near, is full of booths if you’d like to dine in. Go in having some idea of what you want; the staff is friendly but busy, and they make it clear they want the line moving. A cheese slice from any well-known New York City pizzeria is always a good choice, and you’ll find an excellent cheese slice here, but it just gets better from there: The Burrata Pizza is their signature slice, with tomato sauce, mozzarella, and pecorino romano topped with dollops of burrata, a drizzle of olive oil, and a sprinkle of basil. If you love sweet and savory, their Pizza Al Pastor is filled with fresh juicy pineapple, red onion, cilantro, and spicy pork with a verde sauce. Patsy’s Pizzeria, one of the first taproots of NYC’s by-the-slice culture, is a pizza pilgrimage. Its original location in East Harlem gives you some flexibility: you can sit down in the mom-and-pop style restaurant or grab a super-fast counter slice. There are few frills to Patsy’s slice, flavored with an ooze of sweet and light tomato sauce and mozzarella cheese, all anchored by its signature thin coal-oven crust that’s blackened in an old-timey way that few pizzerias can execute. It’s New York pizza in one of its most original forms, uncompromised by time and trend. The perpetual out-the-door line at Scarr’s develops before the restaurant even opens, and for good reason: You can’t go wrong with a traditional cheese slice, with a darkened quality that makes the whole pie slightly crispier, and a sauce with a satisfying tang. But in addition to traditional slices, they also have a popular Hotboi Slice complete with beef pepperoni, jalapeños, and extra-hot honey. This spot even caters to vegans with options using NUMU vegan cheeses. There’s a variety of soft drinks and bottled water, but there’s also beer, natural wine, and guava margaritas to pair with your slice.

Slices at Village Square Pizza in the East Village check every box: savory, at times spicy, crispy, and simply delicious. Meat lovers should try the pepperoni square: VSP uses cup-and-char pepperoni, which collect little pools of greasy flavor. The white pizza square is loaded with fresh mozzarella and ricotta, perfect when paired with their homemade vodka sauce. Exposed brick and neon signs inside stating “get lost in the sauce” and “pizza is life” cast a warm glow among the few bar seats inside. For travelers, there’s no “walking in” to Joe & Pat’s, considering it can take a train, ferry, and bus to get to this Staten Island staple. But it’s worth the trek for aficionados hoping to cross the borough’s best pizza off the bucket list. The decor (there’s a cloud-painted ceiling) is part of the charm. The dough is so delicately cracker-thin that it snaps as it folds in half. The sauce, slightly sweet with a touch of tang, is dolloped with just enough mozzarella, and not too much to weigh it (or you) down. The Tri Pie is topped with swirled tomato sauce, pesto sauce, and vodka sauce with fresh mozzarella. L&B Spumoni Gardens is an unfancy, celebratory mess in the middle of Gravesend, a way-out-there part of Brooklyn near Coney Island that has resisted the Edison Bulb-ification of its northern neighbors. There are multiple indoor and outdoor seating areas, an ersatz formal dining room, and various windows where you can order whole pies, Italian ices and the namesake spumoni (an icy, tricolor Sicilian gelato that combines cream, chocolate, and pistachio). It’s best experienced in summer, when you can post up at a picnic table outside and take in the whole scene. If it doesn’t have a bucket-list pizzeria, is it even a bonafide Brooklyn neighborhood? In Clinton Hill, Speedy Romeo is the spot. Embracing a corner storefront that was once home to an auto parts shop, it keeps the raw aesthetic: All brick, wood, and metal, lightened with orange chairs and bold nostalgia. In plain sight, the wood-burning oven brings warmth—grab a seat at the counter bar and you’ll feel the flames on your cheeks. The Margherita is pure and simple, while The White Album is decadent with freshly-pulled mozzarella, ricotta, Provel, pecorino, parmesan, and bèchamel.

The institution has been around since 1929, so don’t expect the staff to be bubbly. But do count on them to be efficient: lines always form in front of John’s, but they move quickly. The slices can be messy (by no means scant on cheese and sauce), and it doesn’t make a big deal about new-wave ingredients, but there’s an old-school satisfaction to John’s no-nonsense pies. “Famous Joe’s Pizza” is considered NYC’s quintessential slice. In a red-brick building under a red awning, cardboard pizza boxes are stacked all the way up to drop ceilings, a jumble of framed photographs are the height of decor, and hefty, hot slices are slapped onto white paper plates and eaten standing up inside or on a bench across the street. Come here for a quick slice at the end of a long night out. Bring someone you want to subtly impress with your insider pizza knowledge. Luigi’s is a no-nonsense slice joint par excellence. Behind a neon-lit red-and-green storefront, shaker bottles of dried spices crowd the tabletops, pizza comes on metal plates lined with parchment paper, and fountain sodas are served in large paper cups. It’s been around since 1973, and you can tell: Fading family photos crowd the walls, and the menu is spelled out on one of those diner boards with moveable, slightly off-kilter plastic letters. The atmosphere is cozy and welcoming, with sonorous conversation and palpable charm. Expect a creative, non-gimmicky take on Neapolitan-style pies. There’s also a long list of vegan options and a “secret pizza” list at the back of the menu.

Most New York pizzerias make a big deal of their oven, and Boerum Hill’s Sottocasa is no different: They flew in a two-ton behemoth from Naples, and after realizing it was too-many-tons for the floors of their ground-level townhouse space to bear, they craned the oven up and over the roof and finally installed it in the backyard. The Italian owner cut his teeth working at the Italian-run Kestè on Bleecker Street, so the Neapolitan pizzas bubbling in Sottocasa are, to say the least, credentialed. Emphasis rests easy on fine ingredients, so trust that bubbly crusts will shine with organic tomatoes, Fior di Latte Mozzarella, and a custom-labeled olive oil from Sicily. Don’t expect white linens or waiters, but this no-frills Greenwich Village spot prioritizes fresh, quality ingredients. Bleecker Street Pizza creates classics like their signature Nona Maria, topped with plump tomatoes, gobs of mozzarella on top of an already hefty bed of cheese, and ribbons of sweet basil. Their classic cheese slice has a thin, crisp layer of mozzarella that hugs the crust, and a thin layer of subtly sweet sauce. Ask them about their gluten-free pies, as well.

: 25 Best Places for Pizza in New York City
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What pizza is New York famous for?

New York–style pizza

Type	Pizza
Place of origin	United States
Region or state	New York City, New York
Main ingredients	Pizza dough, tomato sauce, mozzarella
Cookbook: New York City-Style Pizza Media: New York–style pizza

New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go, The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.

• Traditional toppings are simply tomato sauce and shredded mozzarella cheese.
• This style evolved in the U.S.
• From the pizza that originated in New York City in the early 1900s, itself derived from the Neapolitan-style pizza made in Italy.
• Today it is the dominant style eaten in the New York metropolitan area states of New York, and New Jersey and variously popular throughout the United States.

Regional variations exist throughout the Northeast and elsewhere in the U.S.
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Does New York have the best pizza?

It may come not as a surprise, but New York City is officially home to the best pizza in the US. The Italian-born and Italian brand-sponsored guide Top 50 Pizza just declared so, unveiling the list of the 50 best pizza spots in the country. Anthony Mangieri’s Una Pizza Napoletana, which is located in the Lower East Side and recently reopened after a two-year hiatus, is at the top of the list.

San Francisco’s Tony’s Pizza Napoletana was awarded second place, while New York’s own Ribalta NYC ended up third. Mangieri has been preparing pizza doughs daily for the past 25 years, and has constantly been pursuing perfection by tweaking the recipe every day to try and achieve what he considers “the perfect pie.” “It’s humbling, and I am filled with gratitude,” said Mangieri in a statement.

“Every day since opening Una Pizza in 1996 I’ve had the dream to pursue this work without compromise. We’ve been so blessed to be able to do this and continue to learn and grow as a pizzeria and as pizza makers.” During the past year, Top 50 Pizza inspectors were secretly sent to visit pizzeria after pizzeria in the US, and have been closely tasting and scrutinizing pies to come up with the ultimate ranking.

To the inspectors, quality of the dough and of the raw ingredients are paramount, and service as well as attention and care given to the customer ate definitely taken into account as well. Altogether, New York City has the highest number of pizzerias in the Top 50 Pizza list, with nine venues mentioned in this year’s guide.

San Francisco and Portland are in second place with five restaurants each. Take a look at the full Top 50 Pizza list for 2022:

​​ Una Pizza Napoletana – New York, USA Tony’s Pizza Napoletana – San Francisco, USA Ribalta NYC – New York, USA Razza Pizza Artigianale – Jersey City, USA O’ Munaciello – Miami, USA Spacca Napoli Pizzeria – Chicago, USA Song’ E Napule – New York, USA La Leggenda Pizzeria – Miami, USA Pizzana – Los Angeles, USA Kesté Fulton – New York, USA Ken’s Artisan Pizza – Portland, USA Pizzeria Bianco – Phoenix, USA Jay’s Artisan Pizzeria – Kenmore, USA Ops – New York, USA Doppio Zero – San Francisco, USA Lovely’s Fifty Fifty – Portland, USA Partenope Ristorante – Dallas, USA Apizza Scholls – Portland, USA Flour House – San Luis Obispo, USA Forcella – New York, USA Pizzeria Mozza – Los Angeles, USA Roberta’s – New York, USA Pizzeria Beddia – Philadelphia, USA Mission Pizza Napoletana – Winston – Salem, USA Inferno Pizzeria Napoletana – Darnestown, USA A 16 – San Francisco, USA San Matteo – Pizzeria e Cucina – New York, USA Brick Fire Tavern – Honolulu, USA Del Popolo – San Francisco, USA Pasquale Jones – New York, USA Forno Rosso – Chicago, USA Il Forno – San Antonio, USA Pasquale’s Pizzeria – South Kingstown, USA Stanzione 87 – Miami, USA Coals Artisan Pizza – Louisville, USA Flour + Water Pizzeria – San Francisco, USA Robert’s Pizza and Dough Company – Chicago, USA Pomo – Scottsdale, USA Bufalina Due – Austin, USA Nostrana – Portland, USA Basil & Barley Pizzeria Napoletana – Colorado Springs, USA Angelina’s Pizzeria Napoletana – Irvine, USA Scottie’s Pizza Parlor – Portland, USA Cart-Driver RiNo – Denver, USA Bricco Coal Fired Pizza – Haddon Township, USA Roostica Wood-Fire Pizzeria – Key West, USA Diavola – Indianapolis, USA Spark Pizza – Redmond, USA Fabrica Pizza – Tampa, USA Craft 64 – Scottsdale, USA

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Which pizza is better NY or NJ?

New Jersey – What could possibly be the difference between a New York and New Jersey style pizza? A whole lot, especially if you ask a New Yorker or New Jersey native! Both a thin-crusts, pieces cut wide to be eaten by hand on-to-go. But the key difference is what happens when you fold your slice to take that first bite.
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What is the number one rated restaurant in NYC?

1. Gramercy Tavern, one of the best restaurants in NYC – First, Gramercy Tavern is a Michelin-star restaurant with nine James Beard Awards. Its dining room and bar are open seven days a week for lunch and dinner in New York, so if you’re looking for fine dining with a casual flair, this is the place. 1. Gramercy Tavern, one of the best restaurants in NYC You can reserve a table in the swanky dining room or pull up a stool at the bar for a more relaxed environment. Either way, I recommend asking your waiter about the perfect wine pairing for your meal; you won’t regret it! Also, Gramercy Tavern is close to Union Square, so it’s the best restaurant for fine dining in Midtown, New York City, and a great place to eat after doing some sightseeing.

Type of cuisine : New American Average price per person : $90 Opening hours : Monday-Thursday 5pm-10pm, Friday-Sunday 11:30am-2:30pm, 5pm-10pm Neighborhood : Flatiron District, Manhattan

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What is a classic NY pizza?

What Is New York-Style Pizza? Learn About This Famous Pizza Style If you’ve ever been to New York City, you surely found the time to grab a slice of pizza. NYC is home to hundreds of slice joints, pizzerias, and pizza restaurants serving the city’s iconic and unique pizza.

• The New York-style slice grew out of when Italian immigrants brought pizza to NYC—and America—in the early 1900s.
• New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy.
• It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese.

Pizza without additional toppings is called “plain,” “regular,” or “cheese.” The pizza is usually sold by the slice or as a whole pie, which is quite large— typically 18 inches—and is cut into eight slices. Customers often purchase a slice to eat on the go by folding it in half vertically.

• New York-style pizza was traditionally cooked in a coal-fired oven, and while a few places still use that method, most places nowadays use a regular gas oven.
• New York-style pizza began with the opening of America’s first pizzeria, Lombardi’s, by Gennaro Lombardi in the Little Italy neighborhood of Manhattan in 1905, which served large, wide pies.

An employee, Antonio Totonno Pero, cooked the pizzas and slices were sold for 5¢. In 1924, he left the shop to open his own pizzeria, Totonno’s, in Coney Island. Both Lombardi’s and Totonno’s used coal-fired ovens, as did Patsy’s in Harlem, which opened in 1933, and all three restaurants are still open today.

1. Di Fara Pizza, which opened in 1964 and has been run by Domenico DeMarco since then, serves what many believe to be the best pizza in New York City, a combination of New York and Neapolitan styles.
2. Dozens of pizzerias in NYC go by the name Ray’s Pizza or its many iterations (“Famous Ray’s Pizza,” “Ray’s Original Pizza,” and “World-Famous Original Ray’s Pizza”) and are generally all independently owned, although a few have multiple locations.

In 1959, Ralph Cuomo opened the first Ray’s Pizza, in Little Italy, which closed in October 2011. New York-style pizza has more ingredients than a traditional, Sugar and olive oil are usually added to high-gluten bread, yeast, and water to create the, which is hand-tossed.

Some people say the unique flavor and texture of the crust occurs because of the minerals that are only found in NYC’s tap water. The heavily-seasoned cooked tomato sauce is typically made of olive oil, canned tomatoes, garlic, sugar, salt, and herbs like oregano, basil, and crushed red pepper, as opposed to the simple Neapolitan sauce, made from uncooked crushed tomatoes and salt.

The cheese is always grated low-moisture mozzarella, not the fresh slices you’ll find on Neapolitan-style pizza. As mentioned above, New York-style pizzas can have additional toppings like any number of vegetables, meats such as pepperoni and sausage, or other kinds of cheese on top of the mozzarella.
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Why is New York pizza so much better?

Why Is New York City Pizza The Best? Here Are Some Theories. It’s something in the wateror at least that’s what they’ll have you believe. One of the oldest theories about New York City pizza is that the city’s tap water is responsible for its superior taste.

Many Americans might not know that here in the Big Apple, we’re almost as proud of our water as we are of our pizza, and that the city has been adding fluoride to the water for more than 50 years. But do fluoride and the other dissolved solids and minerals really make a difference when pizza dough is being torched at such high temperatures? Many continue to believe this myth, with some pizzerias going so far as to import dough made in New York for use elsewhere, like Lamonica’s in Los Angeles.

It’s a nice, clean theory that doesn’t quite do justice to the skilled pizza chefs of New York. And it’s easily debunked the moment you realize that Domino’s Brooklyn-style pizza is probably a better approximation of New York pizza than Lamonica’s, no matter where they might get their dough from. Simplicity at its finest: a slice of pizza at NYC’s Bleecker Street Pizza. One emerging theory is that the main reason for New York City’s high-quality pies is not the water, nor the ingredients, but rather the ovens. New York pizza uses deck ovens that cook at extremely high temperatures and are often decades old.

The idea is that like a good cast-iron skillet, the oven absorbs the decades’ worth of cheese and sauce vapor into its walls and then imparts it onto new pizzas that are cooked. This would explain why Joe’s on Carmine Street in the city makes such a phenomenal slice, but its Santa Monica outpost — presumably stocked with a newer deck oven — doesn’t quite taste the same.

This theory also would seem to explain why the slew of $1 pizza joints, with their shiny new ovens, often produce a very neutral, bland slice. Gavin Sacks, professor at Cornell University’s department of food science, doesn’t buy this theory. “You’re more likely to get residual taste when you’re dealing with contamination,” he says.

“If you use a soap and don’t clean it up all the way, the pizza you cook will probably taste a bit like the soap you used.” It is unlikely, but theoretically possible, he says, that an oven could accumulate flavor compounds over decades of use. This reasoning, however, also comes with a proviso: “If you’re cooking pizza after pizza, the flavors are so similar that you wouldn’t be able to detect a difference between a new oven and an old oven.” Sacks also believes that any imparted taste would largely disappear after a good cleaning.

And we should all hope that pizza places in the city clean their ovens. Motorino founder Mathieu Palombino believes that the pizza oven plays a large role in the finished product. Mathieu Palombino, founder of New York’s Neapolitan-style pizza restaurant Motorino, sees the oven as a tool that by necessity should not change over time.

When he opened Motorino, Palombino bought his oven directly from one of the two major pizza-oven manufacturers in Naples, precisely because their ovens are able to deliver consistent, traditional Neapolitan pizza over many years. In fact, these ovens have defined the taste of Neapolitan pizza, and any change might be entirely unwelcome.

Palombino’s theories about New York pizza are almost poetic. “Maybe the story of New York pizza is that it needed to be made so quickly that the dough is kneaded for less time, and this became part of the recipe. Maybe they were so busy that they needed to jam the dough with flour and it ended up less mixed.” He also believes that small, often overlooked aspects of a pizza joint may play a larger part in the cooking process than we might suspect. Patsy’s Pizzeria on 118th Street has been open for over 80 years. Indeed, theories like this may explain why one of Palombino’s favorite slices in the city, Patsy’s on 118 th Street, has been around in the same location for more than 80 years, churning out pie after pie of simple, straightforward perfection.

Palombino likens it to the story of a hamburger-bun chef who, by necessity, packed his oven with lots of buns and later realized that doing so added a lot more water vapor to the oven, which significantly contributed to the buns’ signature taste — a result that would never have been possible had he cooked fewer buns at a time.

The Best Pizza Slice In NYC | Best Of The Best

The style of New York pizza just might be where the magic happens. Other theories are far more elementary. Marc Bauer, master chef at the International Culinary Center, believes that a far simpler, far less speculative force is behind good pizza: correct technique and high-quality ingredients.

The contribution of the yeast in the pizzeria’s air, the alcohol produced in the fermentation process of the dough, and the technique of stretching out dough instead of rolling it preserves the structure of the bubbles in the dough and may in fact be the foundation of the New York crust we love so dearly.

“If you use good Italian cheese, and you pay attention to what kind of tomatoes you use and how long you cook it, it will all make a big difference in taste,” he adds. “Complexity comes from so much: from the caramelization process, from the way it is put into the oven.” Some places that are rushed, Bauer suggests, might just cook crushed tomatoes with a little garlic for half an hour, whereas others may season their sauces with greater attention and cook them for a longer time, yielding a richer, more sophisticated product. A perfectly charred, crispy Grandma Pie at GG’s in NYC The confluence of factors like the yeast in the air and the way the dough is mixed may never make enough of a difference in taste to overshadow quality ingredients, however. Bobby Hellen, executive chef at GG’s in New York, believes that good pizza is largely the product of good ingredients.

“What matters the most to me is the quality of flour people use,” Hellen says. He sources his from a mill in upstate New York and dislikes the pervasive use of bleached flour. Indeed, New York pizza must have crunch and chewiness in all the right places and should never be too doughy. No argument can be made for minerals in New York’s water or the age of the ovens, for example, when faced with such a glaringly apparent disparity between a rich, complex slice from Joe’s or Sal & Carmine’s, and a $1 slice from a place just a few blocks away.

“There’s a place near where I work that sells dollar slices with shitty flour, shitty sauce, a lot of provolone and just a little mozzarella,” Hellen says, describing the increasingly popular, grease-filled establishments that line the streets of the city. Dollar pizza joints are a dime a dozen on NYC street corners. Being that a dollar-slice place can operate yards from a storied hole-in-the-wall pizza joint — which presumably use water from the same pipes and share the same climate — it is hard to give any credence to many of the myriad mythical factors to which people so often attribute the success of New York pizzas.

• Hellen calls this effect “saturation.” “You can find a lot of shitty pizza in New York,” he says, and indeed he is right.
• The fact that we have pizza joints on almost every corner just may be the main reason we have any good ones at all.
• With over 100 years of pizza tradition, inevitably some chefs will produce a remarkable slice.

The sheer number of pizza places, along with combined years of knowledge and practice, leads to a disproportionate volume of quality pizza, skewing the appearance of an entire industry and hiding the network of inferior, nameless pizza joints behind places like Prince Street and Best Pizza.

Quality has the ability to endure. Patsy’s was never the only pizza place in that small corner of Harlem, where today, it stands mostly alone. The bad pizza of old New York has been lost to time. What remains from 80 years ago is the best — that which had the skill to survive and to hack it out in the world’s most unforgiving pizza climate.

It stands to reason that the annals of pizza history in 80 years time will bear no trace of places like 2 Bros. The story of pizza in New York, some might say, is like the history of literature: The world little notes the men of Elizabethan England who wrote plays alongside Shakespeare.
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Do New Yorkers love pizza?

Pizza is a key part of life in New York. The simple combination of dough, sauce and cheese brings the city together. Regardless of one’s income, background or neighborhood, New Yorkers have long relied on reasonably priced slices that are all but omnipresent across the five boroughs.

1. Pizza is a religion in Gotham, and pizzerias are as holy as any house of worship here.
2. But, according to our City Life Index 2018, New Yorkers don’t love pizza as much as our counterparts in Chicago.
3. We surveyed roughly 15,000 people from 32 cities across the world and asked them to tell us how they really feel about their locales.

When asked which dish in their city they would be willing to eat for the rest of their life, 27 percent of New Yorkers said pizza. A sizable chunk, for sure, but 30 percent of the respondents from Chicago also picked pizza, bringing New York’s fervent devotion to cheesy, doughy goodness into question.

The easy response here would be to scoff at Chicago’s deep-dish pizza and deem it a “fucking casserole” as Jon Stewart famously did back in 2013. But that’s low-hanging fruit. I lived in Chicago for eight years, was raised in the area and can assure you that a slice of deep dish seldom passed through my lips.

I, like many Chicagoans, prefer a thin crust or Sicilian pie—or even a pan pizza—to the saucy behemoths. For a lot of people in the City of Broad Shoulders, deep dish is more of a tourist attraction, something you show eager visitors and tourists but seldom consume with locals (sort of like the Statue of Liberty ).

So what gives? How could New York and all of its delicious slices rank second in pizza affinity to the Midwestern metropolis? It could have something to do with the wider variety of food options in New York—eight percent of New Yorkers favored bagels as their food of choice, compared to zero percent in Chicago.

It’s also worth noting that the survey did not give Chicagoans the option of Italian beef, a wet, spicy creation that is seldom found outside of the city. But comparing pizza culture in New York and Chicago is like comparing peaches to kumquats. Chicago is much more of a delivery town when it comes to its pies; New York is certainly a slice city.

Chicagoans do not have all-hours access to dollar slices like many areas of Manhattan and Brooklyn do. Pizza in Chicago is often a family or group meal. In New York, it’s more often a saving grace when you’re too drunk to ride the subway. So don’t fret, New Yorkers. The love of pizza here is real, passionate and true, and no survey can ever take that away.

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What is the most famous food in New York?

1. Pizza. NYC background: Pizza can be traced back to Naples, Italy, but the distinctly American version we know and love was born in New York City.
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Where is the pizza capital of the US?

– The website anytimeestimate.com determined that Detroit has more independent pizzerias per capita than in 49 other contenders to the pizza throne. STEVE INSKEEP, HOST: Good morning. I’m Steve Inskeep. The pizza capital of the United States, according to one study, is not New York or Chicago, but Detroit.

• The website anytimeestimate.com determined that Detroit has more independent pizzerias per capita than other contenders to the pizza throne.
• It’s also got the greatest variety by style – not just New York and Chicago versions, but a unique Motown brand of thick-crusted squares.
• So Detroit wins, no matter how you slice it.

It’s MORNING EDITION. Copyright © 2022 NPR. All rights reserved. Visit our website and pages at for further information. NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future.
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Who has better pizza NY or CT?

Connecticut is getting recognition for being a great state for pizza. Food & Wine magazine has ranked Connecticut the second-best state for pizza, right between New Jersey, which is ranked first, and before New York, which is ranked third. Of course, New Haven gets special mention.
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Where do the Kardashians dine in NYC?

MILOS, MANHATTAN – As most of the family made their way to New York to watch Kim’s SNL appearance, they enjoyed a big get-together with family and friends at top-end Manhattan Mediterranean spot Milos. While the SKIMS mogul was busy preparing for her hosting debut, Khloe, Kris Jenner, 66, Scott Disick, 38, and Jonathan Cheban, 48, among other family friends, enjoyed a blowout meal on the swanky rooftop terrace. 12 Kris Jenner and Khloe Kardashian were joined by family friends at Millos in New York Credit: Hulu The restaurant, which has locations all around the world, encourages diners to share at the table, and the group did just that. They passed around a $79 lobster pasta, and an impressive whole loup de mer baked in salt, which sets back diners a whopping $218. 12 The group racked up a huge check including this baked fish at $218 Credit: Hulu
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Does upstate NY have good pizza?

Upstate New York has many world-class Italian restaurants, bakeries, bistros and more, and many of them can be counted on to serve up an amazing pizza pie. From a perfect New York slice, to a gourmet, thin-crust specialty, and even regional specialties, anyone can find their perfect slice of pizza in Upstate NY, and these 26 restaurants are great places to start looking.

See if your favorite pizzeria made the 2019 ranking of the best pizza places in Upstate NY, according to Yelp.com. METHODOLOGY This is a list of the best pizza restaurants in Upstate New York according to Yelp.com. All the businesses on this list are in the “pizza” category on Yelp. “Best” is measured using an algorithm that looks at the number of reviews, star rating for a business, length of time a business has been opened, among other things.

Number of negative (1- and 2- star) reviews are also a significant factor, and may give a restaurant with fewer total reviews a higher ranking than a restaurant with the same star rating and a higher number of reviews. All photos are uploaded by Yelp.com users. #26 Di Lauro’s Bakery & Pizza (Onondaga County) – $ 4.5 stars, 26 reviews One customer says: “A hot Italian loaf of bread and a slice of dynamite crumbled sausage pizza while you pay and drive home. Damn, it’s good!! They also sell their pizza dough AND fresh shredded mozzarella if you want to make your own.” Website 502 E Division St Syracuse, NY 13208 Other categories: Bakeries Delivery: Yes Takeout: Yes #25 Rohrbach Beer Hall & Brewery (Monroe County) – $$ 4.5 stars, 70 reviews One customer says: “I come here all the time with my boyfriend. Love the environment. We grab a board game, order flights of beer and get the buffalo chicken pizza and the pretzels. #24 Pi Craft Pizza (Monroe County) – $ 4 stars, 197 reviews One customer says: “This is a very tasty, fast-casual pizza place. It’s a Moe’s or Chipotle style restaurant, where you pick your pie size and work along the line picking your sauce, cheese, and toppings.

They put it in a wood fire and it cooks relatively quick – then there are addition toppings you can put on after it’s cooked. My favorites are balsamic glaze and fresh basil! A nice addition is that they have vegan options such as vegan cheese (with no additional upcharge) and vegan sausage (there is an upcharge on this).

There is also a gluten-free crust (but no guarantees on cross-contamination).” Website 100 Market Place Dr Henrietta, NY 14623 Other categories: Salad, sandwiches Delivery: Yes Takeout: Yes #23 Kay’s Burden Lake Restaurant (Rensselaer County) – $$ 4.5 stars, 110 reviews One customer says: “Come to AP for the World Famous Kays Famous Pizza! People come from all over to try the Capital Region’s Best Pizza! I love the atmospheres day it is a lot of fun to grab a couple of pizzas and a pitcher of cold beer and laugh the evening away!” Website 10 Walsh Ln Averill Park, NY 12018 Delivery: No Takeout: Yes #22 PieZano’s Pizza (Jefferson County) – $ 4.5 stars, 47 reviews One customer says: “The wings are terrific, the pizza is thin and perfect. The sandwiches are massive and flavorful. The homemade chips are super tasty. The pasta is cook to the point of perfect. #21 Benvenuto Pizza Restaurant (Putnam County) – $$ 4.5 stars, 112 reviews One customer says: “I love the fire oven pies & slices. They have a great selection of slices. Their Stromboli & pizza rolls are just as good. I have only eaten in the dining room 3 times and every time was excellent. #20 Marino’s Flying Pizza & Restaurant (Schenectady County) – $$ 4.5 stars, 90 reviews One customer says: “In my opinion Marinos has the best pizza in Schenectady. Open until midnight the $2.50 slices always hit the spot. I love walking up and seeing ole boy in the all white uniform tossing pizzas in the air. #19 Toss ‘N’ Fire Wood-Fired Pizza (Onondaga County) – $$ 4.5 stars, 75 reviews One customer says: “Anyways- we grabbed ourselves the ‘Cuse salt potato pizza’ described as: Smashed salt potatoes topped with mozzarella, pecorino romano, cheddar cheese and applewood bacon. #18 Kostas Pizza House & Restaurant (Onondaga County) – $ 5 stars, 26 reviews One customer says: “If you are ever in Syracuse and like diner dining, don’t miss this wonderful joint! The owner is marvelous to talk with, the food was beyond good. We had a Greek salad with a perfect dressing that he said came from his grandmother. #17 The Pizza Shop (Warren County) – $ 4.5 stars, 36 reviews One customer says: “Best pizza in the area. The owners are the sweetest couple too. Excellent food, great customer service and a cool atmosphere. Will be back!!” Website 3918 Main St Warrensburg, NY 12885 Delivery: Yes Takeout: Yes #16 One Pie Pizza (Erie County) – $ 4.5 stars, 49 reviews One customer says: “The pizza is the best in the area without question. Quality is excellent and consistent with each visit, no matter what ingredients. Real cheese, thick sweet sauce, fresh veggies and pepperoni. Highly recommend.” Website 2185 Clinton St West Senenca, NY 14206 Delivery: No Takeout: Yes #15 Good Guy’s Pizza (Erie County) – $$ 4.5 stars, 85 reviews One customer says: “This pie definitely had some heft to it. The pizza itself was cooked perfectly. The cheese and all of the toppings on top are dense and plentiful. The mushrooms looked and tasted fresh and were the biggest I’ve ever seen! The crust was excellent as it had the appropriate thickness to carry all of that cheesy goodness and the big toppings. #14 Marina Restaurant & Pizza 4.5 stars, 56 reviews One customer says: “Starting with the pizza it is a very traditional New York slice with the crust that cracks as you fold it. The sauce is delicious and the cheese is perfect it is rivals some of the best NYC slices. #13 Union Block Italian Bistro (Steuben County) – $$ 4.5 stars, 137 reviews One customer says: “Oh boy.I don’t think I could say enough good things about our meal. The service was great. The drink selection was amazing (note: not all local), the bread was great with cheese and roasted garlic, the pizza with mushrooms and arugula salad we ordered was wonderful, and the pasta special we ordered was tasty.” Website 31 Shethar St Hammondsport, NY 14840 Other categories: Italian, vegetarian Delivery: No Takeout: Yes #12 Jonny’s Pizza (Oneida County) – $ 4.5 stars, 45 reviews One customer says: “First time visitor and I was stunned at how good this pizza was. I ordered Chicken Riggie pizza x (2) slices. I am NOT a chicken riggie kinda guy. I live in California and I travel all over the world. #11 Ember Woodfire Grill (Livingston County) – $$ 4.5 stars, 145 reviews One customer says: “Best restaurant in the greater Rochester area. Always fresh ingredients and a diverse menu. Standards such as bruschetta, mac and cheese and wings never disappoint. #10 Slices of Saugerties (Ulster County) – $ 4.5 stars, 89 reviews One customer says: “Some of my favorite pizza ever! Certainly the best in Ulster county. Grandma crust is definitely my favorite and a must must try.” Website 71 Partition St Saugerties, NY 12477 Delivery: Yes Takeout: Yes #9 Fiorella (Monroe County) – $$ 4.5 stars, 134 reviews One customer says: “Delicious food, fast service, reasonable prices. Really like this spot, and it’s great for a quick lunch. I got the margarita pizza with pepperoni and it was amazing. I meant to take a picture of the full pie but got too excited.” Website 5 Public Market Rochester, NY 14609 Other categories: Italian, breakfast & brunch Delivery: No Takeout: Yes #8 Jay’s Artisan Wood Fired Pizza (Erie County) – $$ 4.5 stars, 71 reviews One customer says: “This is the best place in town for authentic Neapolitan style pizza. They have an important wood fore oven from Italy that cooks the pizza at a very hot temperature and very fast. #7 Brooklyn Cider House (Ulster County)- $$ 5 stars, 31 reviews One customer says: “Very good hard cider, excellent Neapolitan pizza and a fun, idyllic setting = great place to spend a few hours. We stopped here on a recent tour of upstate NY cideries and really enjoyed our visit.” Website 155 N Ohioville Rd New Paltz, NY 12561 Other categories: Cideries, pick your own farms Delivery: No Takeout: Yes #6 Donatello’s Restaurant (Niagara County) – $ 4.5 stars, 239 reviews One customer says: “This is a family owned, and they all work there, place. Normally we are red sauce with sausage people they have steak and chicken here so we had that she suggested the white sauce and WOW! First the look of it, perfectly done and looks amazing. #5 DeFazio’s Pizzeria (Rensselaer County) – $$ 4.5 stars, 234 reviews One customer says: “The Capital Region needs more great pizzerias. DeFazio’s is one of a handful in the area making great pizza. I’m thankful every time​ I step into the place for its extraordinary pizza. #4 Gilda’s (Onondaga County) – $$ 4.5 stars, 92 reviews One customer says: “My son’s pizza was perhaps one of the best pizzas I’ve had in the greater Skaneateles – Marcellus – Camillus – Syracuse area. Everything about it screamed TASTY, & the best part is the double thumbs up it got from my son.” Website 12 W Genesee St Skaneateles, NY 13152 Other categories: Italian, Tapas/small plates Delivery: No Takeout: Yes #3 9 Miles East Farm Pizza (Saratoga County) – $$ 5 stars, 42 reviews One customer says: “I’m so glad I found 9 miles east to feed my love of pizza. They use super fresh ingredients from their farm and they have this sourdough crust that is so tasty and delicious. #2 Apizza Regionale (Onondaga County) – $$ 4.5 stars, 168 reviews One customer says: “Best pizza I’ve had in Syracuse hands down. Fun fact: It is also the only pizza that does not make me feel like I ate Fat Albert whole. Clearly, this is an attestation to the quality ingredients that this establishment uses. #1 Pizzeria Posto (Dutchess County) – $$ 4.5 stars, 150 reviews One customer says: “This was one of the crispiest thin-crust​ wood-fired pizzas I can remember eating. The thing is full of texture. And if you’re a fan of a crunchy bottom crust​, you’ll fall in love with this pizza. Website 43 E Market St Rhinebeck, NY 12572 Other categories: Bars, Italian Delivery: No Takeout: Yes READ MORE: The 31 best bars in Upstate NY, ranked by Yelp for 2019
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Which area has the best pizza?

No.1 city with the best pizzerias: New York City, Rome (tie) – The best city for pizza in 2022 is a tie between New York City and Rome, Italy. Each city had five of the best pizzerias in the world, which was more than any other cities on 50 Top Pizza’s list.

In New York, the top pizzeria is Una Pizza Napoletana, The Lower East Side eatery is famous for its 12-inch wood-fired Neapolitan pies from self-taught chef Anthony Mangieri. Other restaurants that ranked in NYC include Ribalta NYC, Song’E Napule, Kesté Fulton, and Ops, According to the survey, the top pizzeria in Rome is Seu Pizza Illuminati,

The chef behind the restaurant, Pier Daniele Seu, is renowned for creating super-light dough and using experimental toppings. A few more pizzerias that ranked on the list in Rome include 180g Pizzeria Romana, Qvinto, Sbanco, and Sant’Isidoro – Pizza & Bolle,
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Why is Brooklyn famous for pizza?

Where to Find the Best Pizza in Brooklyn Baby Luc’s | Photo by Cole Saladino for Thrillist Baby Luc’s | Photo by Cole Saladino for Thrillist It’s a fact: NYC is home to the country’s, Some say it’s the water, others say it’s straight up skill, but regardless, the pizzaiolos in the Big Apple are doing something right.

• While Manhattan can lay claim to some of NYC’s pizza OGs (,, et al), it’s highly debatable that Brooklyn has its own pizza style (some have laid claim to inventing it).
• But however you want to title it, we’re here to indulge in all the amazing pizzas the borough has to offer.
• Brooklyn’s storied pizza history dates back to the mid 20th century when spots like and brought their signature pies to the borough.

Brooklyn even has its very own pizza rivalry in DUMBO, with neighborhood institutions and duking it out for longest lines. With no shortage of pizza options here, Brooklyn remains the epicenter for some of the most iconic, old-school joints in town. Whether you’re grabbing a slice on the go or dining in to share a pie with friends, from Neapolitan to Roman or round to square, below is our list of the 23 best pizzerias in Brooklyn.

Photo courtesy of Macchina Baby Luc’s | Photo by Cole Saladino for Thrillist Crosta | Photo by Michael Tulipan Available for Reservations Thrillist TV History of The History of Tailgating Bar Camillo | Photo by Thomas Kater Available for Delivery/Takeout Available for Reservations Best Pizza | Photo by Cole Saladino for Thrillist Available for Delivery/Takeout Di Fara Pizza | Photo by Cole Saladino for Thrillist Photo by Rachael Lobardy L&B Spumoni Gardens | Photo by Cole Saladino for Thrillist Leo | Photo by Adam Friedlander Available for Reservations Ops | Photo by Noah Devereaux This hipstery pizza bistro has won rave reviews for its Neapolitan pies, helmed by chef Mike Fadem, and partners Marie Tribouilloy and Gavin Compton.

Celebrating its sixth anniversary this year, continues to leaven its pizza dough naturally, fermenting the dough for 26 hours, and using all organic ingredients, including a flour blend comprised of spelt, wheat, and semolina. Pizzas are fired in a wood-fueled hearth for two minutes, which includes the signature Cicero, topped with preserved tomatoes, “many onions,” provolone, mozzarella, and oregano.

Available for Reservations Paulie Gee’s | Photo by Cole Saladino for Thrillist Available for Delivery/Takeout Available for Delivery/Takeout Available for Reservations Photo courtesy of Saraghina Restaurant Available for Reservations Available for Reservations Nino Coniglio––an 11-time winning World Pizza Champion–– and partner Aaron McCann are behind this classic NYC slice shop, which now counts a number of outlets across the city.

Here at, while round pies are on offer, most lean to the chewy square grandma slice. The duo ferment their dough for 48 hours and then bake their pies at around 575°F for anywhere from 7 to 11 minutes depending on the pizza. Expect a mix of classic garnishes: tomato sauce, fresh mozzarella, olive oil, Parmesan, and basil, and more cheffy constructions like the Apple Bacon pie, with apples, bacon, smoked mozzarella, Gorgonzola, and crushed walnuts.
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