The 20 Best Pizzerias Across New York City’s Five Boroughs
New York City pizza is legendary, with a reputation that stretches far beyond the five boroughs.
I’ve spent years hunting down the perfect slice, from hole-in-the-wall joints to upscale establishments that have been feeding hungry New Yorkers for generations.
Whether you prefer a classic thin crust, Sicilian square, or artisanal Neapolitan pie, this city offers something for every pizza lover’s palate.
1. Arturo’s Coal Oven Pizza: A Greenwich Village Time Capsule
The moment you walk into Arturo’s, you’re transported to old-school New York. Last summer, I brought my cousin from Chicago here to settle our eternal pizza rivalry debate. She reluctantly admitted defeat after one bite! Their coal-fired oven creates that perfect char on the crust that simply can’t be replicated in standard ovens.
The smoky flavor seeps into every bite, complementing their tangy sauce and generous cheese layer. What makes Arturo’s special isn’t just the pizza—it’s the atmosphere. Jazz musicians often perform in the corner while families and friends crowd around tables that have hosted pizza lovers since 1957. The walls covered in vintage photos and artwork create a museum-like quality that celebrates both pizza and Greenwich Village history.
2. Ops: Bushwick’s Sourdough Pizza Paradise
Hidden on a quiet Bushwick corner, Ops changed my whole perspective on pizza dough. Their naturally leavened sourdough crust is the stuff of dreams—airy, chewy, with that slight tang that keeps you coming back for another slice. My first visit happened during a torrential downpour. Soaking wet, I stumbled in and found pizza salvation!
The minimalist menu focuses on seasonal ingredients, letting each carefully sourced topping shine without overwhelming the perfect crust foundation. The wood-fired oven creates beautiful leopard spotting on each pie. Don’t miss their Square pie—a grandma-style creation with stripes of sauce over cheese that proves simplicity often yields the most delicious results. Their natural wine selection perfectly complements the rustic, unpretentious vibe of this neighborhood gem.
3. Una Pizza Napoletana: Lower East Side’s Neapolitan Masterpiece
Pizza purists, rejoice! Anthony Mangieri’s Una Pizza Napoletana serves what might be the most authentic Neapolitan pies in the entire city. I once waited two hours in line and would gladly do it again tomorrow. The marinara pizza—just dough, tomatoes, garlic, oregano, and olive oil—taught me that perfection requires no cheese.
Each ingredient sings with such clarity that you’ll question why other pizzas need so many toppings. Mangieri’s obsession with dough fermentation borders on scientific. The crust bubbles and chars in all the right places after mere seconds in the 900-degree wood-fired oven. The restaurant’s minimalist aesthetic keeps your focus where it belongs—on these pizza works of art. Come early or be prepared to wait, but trust me, these pies are worth planning your day around.
4. Milkflower: Astoria’s Wood-Fired Wonder
Brothers Pete and Danny Aggelatos brought serious pizza cred to Astoria when they opened Milkflower. Their Queen Bee pizza—topped with mozzarella, ricotta, oak honey, truffle oil, and thyme—single-handedly convinced me that honey belongs on pizza! The brothers’ dedication to craft is evident in every pie that emerges from their imported wood-burning oven. The thin crust manages that magical balance: sturdy enough to hold toppings but delicate enough to achieve those coveted charred bubbles pizza aficionados crave.
Beyond pizza, their seasonal vegetable sides deserve attention—often harvested from local farms and roasted to perfection in the same oven that works pizza magic. The restaurant’s bright, airy space filled with plants and natural light makes Milkflower feel like a little slice of California in Queens. Their outdoor seating area becomes one of Astoria’s most coveted spots on warm summer evenings.
5. B Side Pizza Bar: Bronx’s Popular Place
Tucked away in the Bronx’s Westchester Square neighborhood, B Side Pizza Bar serves up slices that made me question my Manhattan-centric pizza snobbery. Their ‘Bronx Native’ pie—topped with fresh mozzarella, soppressata, hot honey, and basil—delivers the perfect sweet-spicy-salty trifecta. The dough here undergoes a three-day fermentation process, creating exceptional flavor depth and perfect texture.
The crust’s exterior crackles while the interior remains airy and tender—a technical achievement that separates good pizza from greatness. Owner and chef Angelo Garcia brings fine dining techniques to neighborhood pizza, elevating every aspect without pretension. The casual, industrial-chic space buzzes with locals who know they’ve got something special. Unlike Manhattan spots with hour-long waits, B Side offers comparable quality with Bronx hospitality and prices that won’t empty your wallet.
6. Jonny’s Pizza: Staten Island’s Slice Of Heaven
Staten Island might be NYC’s forgotten borough for some, but pizza enthusiasts know to make the ferry trip for Jonny’s Pizza. My first visit came after a friend’s insistence that their vodka slice would change my life—she wasn’t exaggerating! The vodka sauce achieves that elusive creamy-tangy balance, with just enough vodka bite to cut through the richness.
Their dough recipe, unchanged for decades, produces a thin crust with the perfect chew-to-crisp ratio that supports toppings without becoming soggy. Family-owned since 1969, Jonny’s embodies the classic New York pizzeria experience. Photos of local sports teams line the walls, and the same families have been coming for generations. Don’t miss their garlic knots—pillowy inside, golden-brown outside, and drenched in enough garlic oil to keep vampires away for weeks. Cash only, but trust me, you’ll want to hit the ATM for this slice.
7. Kesté Pizza E Vino: West Village’s Neapolitan Institution
Roberto Caporuscio isn’t just a pizzaiolo—he’s a pizza educator who’s trained countless chefs in the art of Neapolitan pizza. My pizza awakening happened at Kesté years ago when I tasted their Margherita DOC and realized I’d been eating imposters my whole life! The 1000-degree wood-burning oven imported from Italy transforms their dough into a leopard-spotted miracle in just 90 seconds.
That quick cooking preserves the dough’s moisture while creating the signature char that defines authentic Neapolitan pizza. What sets Kesté apart is their willingness to innovate while respecting tradition. Their gluten-free crust actually tastes like pizza—a miracle for my celiac friends. The restaurant’s name means ‘this is it’ in Neapolitan dialect, and after trying their pizza, you’ll understand why. Even visiting Italians nod in approval, perhaps the highest compliment a New York pizzeria can receive.
8. L’industrie Pizzeria: Williamsburg’s Slice Revolution
L’industrie looks like any corner slice joint from the outside, but inside, magic happens. Owner Massimo Laveglia combines Roman techniques with New York traditions to create slices that made me cancel dinner plans just to go back for seconds. Their burrata slice should be illegal—a perfect NY-style crust topped with sweet tomato sauce and a generous ball of creamy burrata that’s added post-bake. The contrast between the crisp crust and the cool, rich cheese creates textural nirvana.
What began as a tiny shop has expanded due to overwhelming demand, though Massimo still personally stretches dough most days. The transparent pizza-making process happens right before your eyes—no secrets, just exceptional ingredients and technique. Despite its hipster Williamsburg address, L’industrie maintains accessible slice-joint prices, proving that democratic deliciousness is still possible in gentrified Brooklyn.
9. Scarr’s: Lower East Side’s Retro Slice Shop
Scarr’s took my pizza expectations and flipped them upside down. Owner Scarr Pimentel mills his own flour in-house—a detail that sounds pretentious until you taste the difference in every bite. The resulting crust has a nutty complexity that makes even plain slices extraordinary. The 1970s wood-paneled interior transports you to old-school New York, complete with vintage Pepsi signage and formica tables.
I’ve spent countless Friday nights squeezing into the tiny back room with friends, natural wines flowing as we debate which slice reigns supreme. Their Sicilian square deserves special attention—light and airy despite its substantial appearance, with crispy cheese edges that caramelize against the pan. While the Lower East Side continues its relentless evolution, Scarr’s feels timeless, both honoring pizza tradition and quietly revolutionizing it through superior ingredients and technique. The perpetual line outside speaks volumes about its quality.
10. Lucali: Carroll Gardens’ Celebrity Pie Destination
Getting into Lucali requires strategy, patience, and maybe a little prayer. I’ve shown up at 4pm to put my name on the list for an 8pm table—and counted myself lucky! Owner Mark Iacono creates pizza so transcendent that Beyoncé and Jay-Z regularly wait their turn just like everyone else. The magic happens when Mark hand-rolls dough with an empty wine bottle, a technique as mesmerizing to watch as the results are to eat.
The massive pies emerge from the brick oven with basil leaves and thin-sliced garlic added tableside, filling the rustic space with intoxicating aromas. Despite its celebrity clientele, Lucali maintains a BYOB policy and neighborhood charm that keeps it grounded. The limited menu—pizza and calzones only—reflects Mark’s philosophy of doing one thing perfectly rather than many things adequately. The candlelit atmosphere transforms pizza dinner into a romantic experience, making it Brooklyn’s ultimate special occasion spot.
11. Denino’s Pizzeria & Tavern: Staten Island’s Century-Old Classic
The ferry ride to Staten Island isn’t just scenic—it’s a pilgrimage to pizza greatness. Denino’s has been firing up their ovens since 1937, and their crispy-bottomed, thin-crust pies have achieved legendary status among pizza connoisseurs. My grandfather first took me here as a kid, ordering their signature M.O.R. pie—meatball, onion, and ricotta—a combination that still makes my mouth water decades later. The crust achieves that perfect paradox: thin enough to crackle yet sturdy enough to hold substantial toppings without the dreaded flop.
The tavern atmosphere keeps things unpretentious—red checkered tablecloths, friendly servers who remember regulars, and cold pitchers of beer that pair perfectly with hot pizza. While they’ve opened Manhattan and New Jersey locations, pizza purists insist the original Port Richmond spot maintains pizza superiority. The wall of photos showing generations of satisfied customers tells you everything about Denino’s place in Staten Island culture.
12. See No Evil Pizza: Brooklyn’s Vegan Pizza Revolution
Whoever said vegan pizza can’t compete with the real thing hasn’t visited See No Evil in Brooklyn. Their plant-based pies converted this dedicated cheese lover after just one slice of their ‘Notorious V.E.G.’—topped with housemade cashew mozzarella that actually melts! The sourdough crust develops complex flavor through a multi-day fermentation process, creating perfect bubbles and char in their electric deck oven.
I’ve brought skeptical friends here who couldn’t believe they were eating vegan pizza—the ultimate compliment. Beyond clever pizza names (the Buffalo ’66 with buffalo cauliflower is another standout), their commitment to sustainability extends to compostable packaging and locally-sourced ingredients. The tiny storefront in Bushwick often has lines stretching down the block, especially during weekend dinner rushes. Their success proves that plant-based pizza can thrive in a city known for its traditional pies, opening doors for more inclusive pizza options citywide.
13. Totonno’s: Coney Island’s Pizza Time Machine
Surviving fires, floods, and a century of change, Totonno’s stands as a testament to pizza perfection. Founded in 1924 by Antonio ‘Totonno’ Pero, who learned his craft at Lombardi’s (America’s first pizzeria), this Coney Island institution serves coal-fired pies that transport you to pizza’s American origins. My summer ritual includes a beach day followed by Totonno’s, where the pizza remains gloriously unchanged—thin, crispy crust with subtle char, bright tomato sauce, and islands of melted fresh mozzarella.
No slices here—whole pies only, made to order. The simple dining room with its worn tables and photos of celebrity visitors feels like stepping into a family album. Current owner Louise ‘Cookie’ Cimineri, Totonno’s granddaughter, still oversees operations, ensuring quality never wavers. After nearly 100 years, they’ve never compromised on ingredients or technique—a rarity in today’s constantly changing food landscape.
14. Bleecker Street Pizza: Greenwich Village’s Late-Night Savior
My college years were fueled by Bleecker Street Pizza’s ‘Nonna Maria’ slice—a perfect combination of thin crust, special marinara sauce, fresh mozzarella, and basil that tastes like someone’s Italian grandmother is hiding in the kitchen. At 2 AM after concert-hopping through the Village, nothing restored my faith in humanity like their consistently perfect slices. Owner Doug Greenwood guards his recipes carefully, particularly the marinara sauce that gives their signature slice its distinctive flavor.
The cramped storefront barely fits a handful of customers, but that’s part of its charm—grab your slice and enjoy it while people-watching on Bleecker Street. Despite numerous ‘Best Slice’ awards plastered on their windows, Bleecker Street Pizza maintains neighborhood joint prices and attitude. The pizza makers remember regulars’ orders and work with remarkable efficiency during rushes. In a neighborhood that’s seen endless turnover, their two decades of consistent excellence stands as a Greenwich Village miracle.
15. Norma: Queens’ Sicilian Pizza Sanctuary
Norma brings authentic Sicilian pizza to Ridgewood, Queens, in a way that transported me straight to Palermo. Their square ‘Sfincione’ slice—a fluffy, focaccia-like base topped with tomatoes, onions, breadcrumbs, and caciocavallo cheese—differs dramatically from typical New York offerings. Chef Salvatore Carlino named the pizzeria after his grandmother, whose recipes inspire many menu items. Beyond pizza, their arancini (rice balls) achieve the perfect crispy-outside, creamy-inside contrast that makes waiting in line worthwhile.
The restaurant’s bright blue exterior gives way to a warm interior featuring Sicilian ceramics and family photos. Unlike many artisanal pizza spots, Norma remains affordable, honoring the humble origins of Sicilian street food. Their outdoor garden becomes a neighborhood oasis in warmer months, where locals linger over carafes of house wine and multiple pizza courses. For those tired of the typical New York slice, Norma offers a delicious education in regional Italian pizza diversity.
16. Patsy’s: East Harlem’s Pizza Institution Since 1933
Walking into Patsy’s original East Harlem location feels like stepping into a pizza museum. Founded in 1933, they’re one of the few remaining coal-oven pizzerias in the city, serving thin-crust pies that have remained remarkably consistent for nearly a century. Frank Sinatra’s favorite pizzeria still attracts celebrities and pizza pilgrims seeking pizza perfection. I’ll never forget bringing my Italian grandfather here—he took one bite and went silent before declaring it reminded him of Naples in the 1940s.
The coal-fired oven reaches temperatures that modern gas ovens can’t match, creating that distinctive char and smoky flavor that defines old-school New York pizza. While they’ve expanded to other locations, pizza enthusiasts insist on visiting the original 1st Avenue spot. Despite its historical significance, Patsy’s maintains remarkably reasonable prices—a whole cheese pie costs less than many artisanal slices elsewhere. Their pizza represents living New York history you can actually taste.
17. John’s of Bleecker Street: West Village’s No-Slice Legend
The faded red neon sign outside John’s has been beckoning pizza lovers since 1929. My first apartment in New York was dangerously close—I celebrated every accomplishment and nursed every heartbreak over their coal-fired pies. The “NO SLICES” policy means every pizza is made fresh—whole pies only, served on raised metal trays. The ancient coal ovens (grandfathered in despite modern regulations prohibiting new coal ovens) create distinctive charring that gives John’s pizza its signature flavor profile.
Sliding into a wooden booth carved with decades of initials feels like joining a New York tradition. The walls, darkened by nearly a century of coal smoke, could tell countless stories of first dates, family celebrations, and everyday meals elevated by exceptional pizza. Despite tourist crowds, John’s maintains its old-school charm and quality, refusing to expand beyond its original location to preserve what makes their pizza special—a refreshing commitment in an era of endless chain expansions.
18. Louie & Ernie’s Pizza: Bronx Neighborhood Treasure
Tucked away in the residential Throgs Neck section of the Bronx, Louie & Ernie’s occupies the first floor of what looks like an ordinary house. This unassuming location serves extraordinary pizza that’s worth the journey to a neighborhood tourists rarely visit. Brothers John and Cosimo Tiso have maintained this Bronx institution since 1987, preserving recipes from the original owners who opened in 1959.
Their sausage pie—featuring handmade sausage from a nearby Italian butcher—converted me from a plain-slice purist to a topping enthusiast. The cash-only policy and limited seating (just a few tables) add to the old-school charm. Neighborhood families mix with pizza enthusiasts who’ve made the pilgrimage, creating a unique community vibe. While fancy pizza has become fashionable, Louie & Ernie’s reminds us that unpretentious perfection has always existed in the outer boroughs, away from trend-chasers and food influencers.
19. Philomena’s: Brooklyn’s New School Slice Shop
Philomena’s proves that innovation and tradition can coexist beautifully in the pizza world. Their vodka square slice—a thick, fluffy base topped with creamy vodka sauce and fresh basil—caused an actual argument among my friends about whether it’s better than their grandmothers’ pizza. Fighting words in New York! Owner Dave Acocella named the shop after his grandmother, whose photos adorn the walls alongside vintage Brooklyn scenes.
The modern interior with its subway tile and plants belies the old-soul approach to dough fermentation—a 72-hour process that develops exceptional flavor and texture. Their creative monthly specials keep regulars coming back to this Bushwick corner spot. The sesame seed-bottomed crust on their round pies adds nutty flavor and textural contrast that distinguishes Philomena’s from countless other slice shops. Despite being relatively new to the scene, they’ve quickly established themselves as essential Brooklyn pizza, proving that respect for tradition doesn’t mean refusing to innovate.
20. Joe & Pat’s Pizzeria & Restaurant: Staten Island’s Thin Crust Royalty
Joe & Pat’s has been serving impossibly thin, crispy-bottomed pizza since 1960. My Staten Island relatives insist on bringing Joe & Pat’s pies to every family gathering—a tradition I fully support after experiencing their vodka pie with its perfect sauce-to-cheese ratio. The Pappalardo family’s technique produces a distinctive crust that somehow remains crisp from center to edge. Their sauce application—painted in circular swirls rather than ladled—ensures consistent flavor in every bite without weighing down the delicate crust.
While they’ve expanded to the East Village, pizza purists make the Staten Island pilgrimage to the original Victory Boulevard location. The no-frills dining room with its wood paneling and family photos hasn’t changed much in decades—nor should it. Their success has inspired many imitators, but the original remains unmatched. Beyond pizza, their Italian-American menu offers red-sauce classics that complement their pies perfectly—though few can resist ordering pizza as both appetizer and main course.