The best pizza spots in New York City

New York City's pizza scene has never been more exciting or diverse. Renowned pizzaiolos from all over are pushing the boundaries, trying to claim their place in this culinary hub. Even niche varieties, like Detroit-style pizza, are gaining popularity alongside the classics.

Even legendary pizza maker Anthony Mangieri, known as one of the world’s top pizza artisans, has returned to New York after a stint in San Francisco to reopen Una Pizza Napoletana, once again positioning himself among the city’s pizza elite.

While you can still grab a quick dollar slice from one of the countless convenience spots across the city, skipping the world-class pizzerias would be a mistake. These top-tier establishments meticulously source the freshest ingredients and take their time crafting the perfect pie. Yes, it might mean a wait and a slightly higher price, but the quality is worth every penny.

Whether you're in the mood for Neapolitan (soft, chewy crusts with fresh toppings from a wood-fired oven), Neo-Neapolitan (a heartier crust but still that signature flavor), Sicilian-style (square with a thick, fluffy base), or classic New York-style (large, foldable slices loaded with cheese), these are the must-visit pizzerias in New York City.

* Pizzerias are arranged alphabetically.

Beebe's

Queens may not have a strong pizza reputation, but Beebe's, situated in the Boro Hotel in Long Island City, is changing that narrative.

While the menu features several specialty pizzas, guests can also build their own by selecting from a variety of bases like Margherita, vodka, or the blank page (a mix of mozzarella, housemade ricotta, pecorino, and garlic), and adding any topping from anchovies to sweet fennel sausage.

One of the most popular pies on the menu is the Stracciatella, topped with housemade stracciatella cheese and fresh arugula. Another fan favorite is the Hot Italian, which gets a perfect balance of sweetness and spice with a drizzle of Mike's Hot Honey.

You can’t go wrong with the classic ‘Roni. And while vodka pies can be a gamble in NYC, Beebe’s nails it every time. For a truly memorable experience, add meatballs on top.

38-28 27th St, Long Island City, NY 11101

Top Pizza

When Frank Pinello opened Best Pizza in 2010, he had plenty of confidence in his craft, and rightly so. His pizzeria lives up to its bold name, offering some of the finest pies in Williamsburg, one of Brooklyn’s most vibrant neighborhoods.

Best Pizza has the charm of a local neighborhood joint where you can easily grab a slice—especially if you're after the white or square grandma slice—for a quick pizza fix.

Best Pizza’s white slice is a strong contender for the best in NYC. It’s topped with rich ricotta and sweet, caramelized onions, while sesame seeds on the crust add extra crunch and flavor.

33 Havemeyer St, Brooklyn, NY 11211

Denino's Pizzeria and Tavern

Staten Island may not have been the origin of the thin, bar-style pies that are iconic to New York City, but it certainly played a big role in popularizing them. And if you're grabbing pizza on the island, Denino's Pizzeria and Tavern is the place to go.

Denino's uses a gas oven with bricks inside, baking its pizzas at around 575°F (300°C). Unlike other pizzerias that rely on coal or wood-fired ovens with temperatures over 800°F (425°C), Denino’s opts for a slower cook at a lower temperature, around 11 minutes. This method results in a cracker-thin, crunchy crust that holds its shape—no need for folding.

Joseph Castellano, owner of the Greenwich Village location in Manhattan, believes the dough is the key to Denino’s pizza. The sturdy crust supports even the heavy topping of clams on their famous clam pie, widely regarded as the best in NYC. Some may argue Frank Pepe’s clam pie in New Haven holds that title, but I’m sticking with Denino’s.

524 Port Richmond Ave, Staten Island, NY 10302 | 93 Macdougal St, New York, NY 10012

Di Fara

Just past noon on a cool, rainy Friday, Di Fara opens its gates to a line of eager customers waiting outside. 'We got a late start today,' says Margaret Miales, one of Dominic DeMarco’s daughters, as she finishes preparing for another busy day.

Her setup is simple: a blank sheet of paper and a pen. This is how Di Fara has taken orders since 1965, when DeMarco first opened the pizzeria in the quiet Midwood neighborhood of Brooklyn.

Thanks to DeMarco’s craftsmanship—he’s 81 but still often behind the counter tossing dough and layering it with sauce, mozzarella, and other classic toppings—the pizza here is legendary. If you’re lucky, you might even see DeMarco cutting fresh basil with scissors and finishing off a pizza masterpiece.

1424 Avenue J, Brooklyn, NY 11230 | 103 N 3rd St, Brooklyn, NY 11249

Emily

Named after his wife, Emily opened in Clinton Hill, Brooklyn in 2014, founded by Matt and Emily Hyland.

Matt Hyland learned the art of pizza-making from Luca Arrigoni of Sottocasa, another NYC pizzeria. Hyland took these skills and used them to help build the growing Emily brand. The wood-fired pizzas here are a hybrid, with a Neapolitan-style base but the signature char of a New Haven pie.

Hyland jokingly refers to it as 'New Havapolitan.'

The signature pizza at Emily is the aptly named Emily, a unique creation topped with truffle Sottocenere, honey, and pistachios. Another fan favorite is The Colony, which features pepperoni, pickled chilis, and a drizzle of honey.

While Emily is the flagship of the brand, Hyland also played a key role in bringing Detroit-style pizza to New York with Emmy Squared.

A cross between Sicilian and deep-dish, Emmy Squared serves square pizzas with a thick, double-baked crust, topped with sauce after baking.

919 Fulton St, Brooklyn, NY 11238 | 35 Downing St, New York, NY 10014 | 364 Grand St, Brooklyn, NY 11211 | 83 1st Avenue, New York, NY 10003

John’s of Bleecker Street

John’s of Bleecker Street has been a cornerstone of NYC pizza since 1929, making it one of the original four pizzerias in the city, alongside Lombardi’s, Patsy’s, and Totonno’s.

John's has stuck to its original recipe since day one. The pizza is still made the same way, with cheese placed directly on the dough before the sauce is added on top, ensuring the cheese melts right onto the crust. The coal-fired oven, a staple for decades, continues to bake six pies at once at a scorching 850°F (454°C).

Stepping into the restaurant feels like taking a trip through time. The booths and tables are etched with decades of history, and diners are invited to add their own carvings to the graffiti-covered wood—just remember, the walls are off-limits.

One change at John’s is the meatball recipe, which is now better than ever. Be sure to add meatballs to at least one of your pies. If you're unsure what to choose, split the pizza and experiment with different toppings on each half. Don’t hesitate to load up on toppings, as the thin, crispy crust is durable and can handle a heap of ingredients without losing its shape.

278 Bleecker St, New York, NY 10014

Juliana’s

Patsy Grimaldi may have sold Grimaldi’s in 1998, but he made his grand return with the opening of Juliana’s in 2012. While he couldn’t use the Grimaldi name, he was able to take back his beloved space at 19 Fulton St. along with the iconic coal-fired oven that had been part of his pizza-making legacy for years.

While crowds line up at Grimaldi’s in DUMBO (short for ‘down under the Manhattan Bridge overpass’), we suggest heading to Juliana’s instead. The pizza—and the wait—are far superior. From the crust to the sauce and toppings, everything is just better, which is no surprise given that Patsy Grimaldi is one of the most celebrated pizza makers in history.

The House Special No. 1 at Juliana’s is a game-changer. With mozzarella, scamorza affumicata (smoked cow’s milk cheese), pancetta, scallions, and white truffles in olive oil, it’s a pizza unlike any other in NYC. Some might argue it’s the best specialty pie in the city. Grimaldi took something exceptional and made it extraordinary.

19 Old Fulton St, Brooklyn, NY 11201

Louie & Ernie’s

A trip to the Bronx isn’t complete without stopping by Louie & Ernie’s. Originally founded in Harlem in 1947, it relocated to the Bronx the same year and has been serving up slices ever since.

This pizzeria has the authentic vibe of a true neighborhood joint, where every patron feels like a regular. During our visit, nearly every customer seemed to know the staff by name. Brothers John and Cosima Tiso took over in 1987 and have kept everything exactly the same— from the sauce and cornmeal (which adds a crisp texture) to the dough recipe.

The menu is simple, offering only pizza and calzones, but the sausage pizza truly stands out. Large chunks of sausage are generously spread across the pizza, and the thin, crispy New York-style crust holds up beautifully. Baked for nearly 15 minutes, the crust stays firm and doesn't lose its shape.

When you think of an authentic New York pizzeria, this is the one that comes to mind.

1300 Crosby Ave, Bronx, NY 10461

Lucali

Mark Iacono opened Lucali in 2006, building most of the restaurant himself, including the oven that bakes every pie. With no family recipe or formal training, he’s become one of the most unlikely pizza masters in NYC, teaching himself the craft from the ground up.

If you're heading to Lucali, arrive early and be ready to wait – or join the separate takeout line. While they now accept reservations via Resy, the limited slots fill up fast.

Dining at Lucali is part meal, part show. Watching Iacono craft each pizza on the marble counter separating the kitchen from the dining room is mesmerizing, and it brings to mind Dom DeMarco at Di Fara, a man who inspired Iacono’s craft.

The menu is wonderfully simple. Pizzas come in one size, each topped with fresh basil, and there are no preset combinations. Start with a plain pie, then add toppings like pepperoni, onions, or peppers. It's the essence of pizza, elevated by fresh ingredients and a sauce that's nothing short of perfection. This is the kind of pizza every pizzeria should aspire to create.

Even better, the restaurant is BYOB, so bring your favorite beer or a bottle of wine to pair with your pizza. Who knows, you might even spot Jay-Z and Beyoncé enjoying a meal there.

575 Henry St, Brooklyn, NY 11231

Paulie Gee’s

Paul Giannone, once an IT worker stuck in a 9-to-5 grind, left it all behind to follow his true passion: pizza. Lucky for us, his pizzeria, Paulie Gee’s, serves up the best neo-Neapolitan pizza in New York.

Paulie Gee’s menu boasts an impressive selection of wood-fired pizzas, each with its own fun name. Favorites include the Ricotta Be Kiddin’ Me (topped with fresh mozzarella, Canadian bacon, sweet Italian fennel sausage, fresh basil, and dollops of fresh ricotta), the Hellboy (with fresh mozzarella, Italian tomatoes, Berkshire soppressata picante, Parmigiano Reggiano, and Mike’s Hot Honey), and the Cherry Jones (featuring fresh mozzarella, Gorgonzola, prosciutto di Parma, dried Bing cherries, and orange blossom honey).

For meat lovers, the Hometown Brisket pizza is a must-try. Featuring fresh mozzarella, tender beef brisket from Hometown BBQ in Brooklyn, tangy house-pickled red onions, and a generous drizzle of Hometown BBQ sauce, it’s a carnivorous delight.

At Paulie Gee’s, it’s not uncommon for Paulie himself to stop by your table for a quick chat. This personal touch makes the place feel less like a world-class pizzeria and more like a cozy neighborhood spot, which is part of what keeps people coming back again and again.

60 Greenpoint Ave, Brooklyn, NY 11222

Detroit-style pizza is all the rage in NYC these days, but for square pizza done right, Prince Street Pizza stands above the competition.

Prince Street Pizza is a cut above the rest when it comes to square pies, especially if you're craving a taste of Detroit-style pizza in NYC.

This tiny pizza spot, where you’ll likely be standing as you eat, offers a range of Neapolitan pies, but the real draw is their 'Soho Squares.' The Spicy Spring pizza is the standout, topped with fra diavolo sauce, fresh mozzarella, and spicy pepperoni that crisp up into little cups of flavorful grease. The pepperoni is piled on generously, covering almost every inch of the pizza.

Expect greasy hands and a table full of napkins, but you’ll definitely leave satisfied. It’s the kind of pizza that makes the wait worth it.

27 Prince St A, New York, NY 10012

Roberta’s is known for many great pizzas, but the one that consistently stands out is their classic margherita. Simple, yet perfect every time.

Founded in 2008, Roberta’s played a major role in the rise of a new era of pizzerias in NYC. In its early days, a visit to its original Bushwick location was a pilgrimage for pizza lovers, often requiring a wait of up to three hours.

While getting a slice from Roberta’s has become much easier with locations in various NYC food halls and pop-ups, the original Bushwick spot remains worth the journey. And while the pizza is a must-try, make sure to sample some of the exceptional non-pizza dishes they serve as well.

Roberta’s is known for crafting one of the finest Margherita pies in NYC. You can’t go wrong with their wood-fired creations, like the Speckenwolf (mozzarella, speck, cremini mushrooms, onion, oregano, and black pepper) or the Beastmaster (tomato, mozzarella, gorgonzola, pork sausage, onion, capers, and jalapenos).

261 Moore St, Brooklyn, NY 11206 | 230 Park Ave, New York, NY 10169 | 570 Lexington Ave., New York, NY 10022

Totonno’s

Totonno’s, founded in 1924 on Neptune Avenue in Coney Island, is a piece of pizza history. Though the restaurant has had to rebuild twice due to fires and Hurricane Sandy, it has returned each time stronger and better than ever.

Be prepared to wait when visiting Totonno’s, especially on busy days. Their coal-fired oven may be small, but it’s perfect for getting that crispy crust. Pizzas come in two sizes, with toppings available as extras, and they fold up just right for a satisfying meal.

A pepperoni pizza topped with garlic is a winning choice, perfectly balanced by the sweet yet tangy sauce that’s generously spread over a bed of fresh mozzarella. While it’s not listed on the regular menu, you can order a white pizza, featuring fresh mozzarella and garlic. Regulars swear by it, claiming it’s the best they’ve ever had.

1524 Neptune Ave, Brooklyn, NY 11224

Una Pizza Napoletana

Una Pizza Napoletana stands apart from other pizzerias in NYC, thanks to owner Anthony Mangieri’s relentless dedication to perfecting Naples-style pizza. Mangieri believes the dough is the soul of a pizza, and his meticulous approach is evident in every bite. The crust, perfectly charred and blistered, gives way to a soft, chewy interior that’s so delicious, you’ll find yourself using every last piece to scoop up the flavorful oil on your plate.

The menu at Una Pizza Napoletana features just five pizzas on any given night, with no room for modifications. Among the mainstays is the Filetti, made with fresh cherry tomatoes, mozzarella di bufala, garlic, and basil. On Fridays, the Concetta graces the menu, featuring San Marzano tomatoes, piennolo, corbarino, estratto della casa, and parmigiano. Saturdays bring the Apollonia, a special pizza made with mozzarella di bufala, parmigiano, egg, salami, black pepper, garlic, and basil, named after Mangieri’s daughter.

Save some room for dessert at Una Pizza Napoletana— the tiramisu alone is worth the visit.

175 Orchard St, New York, NY 10002