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Grub Street: New York's Top 20 Pizzas

Grub Street · Guide to New York · created over 3 years ago

New York pizza isn’t what it used to be. It’s better. Better than in its slice-joint heyday in the fifties. Better than anything Gennaro Lombardi pulled out of his coal oven at the turn of the last century. Better, we’d venture to say, than it ever was. Here are our 20 favorite places to sample the goods.

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    Regina Margherita at Keste' Pizza & Vino in New York, NY

    Tucking into Kesté’s “Regina Margherita” can seem like eating pizza for the first time. A few bites in, and you’re struck by the sensation that life, such as it is, may have nothing more to offer.

    2 VOTEs
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    Pizza Margherita at SAN MARZANO BRICK OVEN PIZZERIA in New York, NY

    This Lower East Side joint produces such a tender-crusted Margherita, made with fresh mozzarella and bright, zingy sauce, and it's the only place we can think of that sells wood-burning-oven pizza by the slice.

    1 VOTE
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    Pizza at Artichoke Basille's Pizza & Brewery in New York, NY

    Great New York slice-joint pizza. Nothing else like it in the world.

    1 VOTE
  • La Riccardo at Zero Otto Nove in Bronx, NY

    A smoked mozzarella pie with squash cream, its potential sweetness countered by chile flakes and nubbins of pancetta.

    1 VOTE
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    Pizza at Patsy's Pizza in New York, NY

    This is where you’ll find the city’s only coal-oven pizza sold by the slice ($1.75), and for pizza scholars, that alone is reason enough to leg it up to the original Patsy’s in East Harlem.

    0 VOTEs
  • Pure Bliss at Coals in Bronx, NY

    The Pure Bliss manages to support the weight not only of carefully distributed splotches of creamy ricotta, tangy tomato sauce, and pungent pesto, but also of grated Pecorino and melted fontinella, a domestic fontina-like product they’re very fond of here.

    0 VOTEs
  • Pomodoro at Sullivan Street Bakery in New York, NY

    Baked in oil-slicked pans until the edges crisp up a little, the pies are topped with inventive, often seasonal ingredients but our favorite is the simple but unfathomably satisfying Pomodoro, a sweetly intense slick of tomato, olive oil, and salt.

    0 VOTEs
  • Neapolitan Pizza at Salvatore of Soho in Staten Island, NY

    S.O.S. makes a decent clam pie, but our favorite is the plain old cheese-and-tomato with house-made mozzarella.

    0 VOTEs
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    Pizza at Saraghina Restaurant in Brooklyn, NY

    The tomato sauce is sweet and vibrant, the buffalo mozzarella is first-rate.

    0 VOTEs
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    Cranberry & Vodka at Adrienne's Pizza Bar in New York, NY

    Besides a good crust, what elevates it above the norm is fastidious ingredient sourcing, including top-notch mozzarella that gets deliciously browned on top as Grandma pies often do.

    0 VOTEs
  • Grilled Pizza at Fresco in New York, NY

    The notably crunchy pie ($20, good to share at the bar) is thin as a communion wafer, its free-form surface decorated with dollops of tangy tomato sauce and the telltale grilled-pizza combination of Pecorino Romano and bel paese.

    0 VOTEs
  • guanciale-and-kale pizza at Emporio in New York, NY

    Emporio’s pizzas are still fairly pliant and well-conceived—especially the guanciale-and-kale variety that’s painted with béchamel and garnished with slivers of salty Pecorino.

    0 VOTEs
  • Old School New York Neapolitan at Nick's Pizza in Forest Hills, NY

    The style is Old School New York Neapolitan, with discrete puddles of sweet fresh mozzarella amid a simple swirl of good tomato sauce. The crust is crisp but flexible and somehow achieves a smoky essence.

    0 VOTEs
  • Neapolitan Pizza at Di Fara Pizzeria in Brooklyn, NY

    It’s pizza that’s big and bold, rough around the edges, and more than a little messy; it’s what New York–style pizza is all about.

    0 VOTEs
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    Pizza Margherita at La Pizza Fresca Ristorante in New York, NY

    The crust here is chewy, pliant, and soft enough to double-fold without cracking.

    0 VOTEs
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    Margherita DOC at Motorino Pizza in Brooklyn, NY

    The tomatoes are bright, the buffalo mozzarella sweet, and the crust exhibits a range of appealing textures, from crisp and chewy to light and airy.

    0 VOTEs
  • Sicilian Pizza at Veloce Pizzeria in New York, NY

    Pizza here is a sophisticated stunner of a twelve-inch pan pie, distinguished by a shallow crust that’s at once springily tender and crisp (an unusual touch of potato in the dough sees to that), plus toppings of uniformly high quality.

    0 VOTEs
  • pizza napoletana at Luzzo's Restaurant in New York, NY

    Luzzo’s serves what its menu calls pizza Napoletana, but it’s not what you might think. Like the Roman, it’s uniformly thin and crisp with only a modest cornicione, yet it has the silky, tender, inviting mouthfeel of the Neapolitan minus that style’s puffy, sometimes heavy chew.

    0 VOTEs
  • Stracciatella at Co. in New York, NY

    A hot and cold, sweet and salty, raw and cooked union of chunky tomato, creamy cheese, and peppery Greenmarket arugula.

    0 VOTEs
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    White Pizza with Clams at franny's in Brooklyn, NY

    It's all about the impeccably sourced toppings here, like the miraculously unrubbery littlenecks that grace the white clam pie.

    0 VOTEs