Ever since Lombardi’s produced their first coal-fired creation over a century ago, New York has been the epicenter of the American pizza pie. From thick, grandma-style slices at Artichoke to flat top–cooked pies at Otto, there’s no unique definition that encapsulates New York pizza.
Neapolitan pizza, on the other hand, offers a little less wiggle room. Widely believed to be the birthplace of pizza, Naples fires up pies that are fairly singular in their identity: often round yet smaller than their New York brethren, with a bubbly, slightly charred crust topped with painstakingly sourced Italian ingredients.
Over the last few years, dozens of New York eateries have helped spark a craze for these old-world pies, from Brooklyn darling Roberta’s (pictured) to West Village standby Keste. Yes, there are plenty of great Neapolitan pizzerias around town, but these five are our favorites.