13 New York Pizza Joints That Prove Thin Crust Is An Art Form
New York doesn’t mess around when it comes to thin-crust pizza. A great slice snaps just enough to stay crisp, bends just enough to fold, and delivers flavor that keeps you coming back for more.
These 13 pizzerias have mastered that magic formula, turning simple dough and toppings into something unforgettable.
1. Joe’s Pizza: The Greenwich Village Institution
Locals and tourists alike form lines out the door for a taste of pizza perfection. Since 1975, this no-frills spot has served quintessential NYC slices – thin, crispy, with the perfect cheese-to-sauce ratio.
The beauty lies in simplicity. No gimmicks, just consistently excellent pizza made with decades of expertise.
I still remember my first Joe’s slice after moving to the city – one bite and I understood what all the fuss was about.
2. John’s of Bleecker Street: Coal-Fired Tradition
Founded in 1929, John’s has preserved the art of coal-fired pizza for generations. No slices here – only whole pies emerge from their ancient ovens with perfectly charred bottoms and bubbling tops.
The thin crust develops a magical smokiness that only comes from coal heat reaching 850+ degrees. Graffiti-covered wooden booths tell stories of countless New Yorkers who’ve made this Greenwich Village landmark their special occasion spot.
3. Rubirosa: Multigenerational Magic in Nolita
Paper-thin crust is the signature at this family-owned gem. Their vodka pizza has achieved cult status with its pink sauce, fresh mozzarella, and crust so delicate you wonder how it supports the toppings.
Founded by the son of Joe & Pat’s owner (another list entry), Rubirosa carries forward a family tradition. When I brought my pizza-skeptic friend here last summer, she converted after one bite, declaring it “the only pizza that matters.”
The tie-dyed shirts worn by staff add to the welcoming vibe.
4. L’Industrie Pizzeria: Williamsburg’s Hidden Gem
This unassuming Brooklyn spot combines Italian technique with New York style. The result? Airy, light crusts with crisp bottoms and flavorful edges.
Owner Massimo Laveglia sources premium ingredients like burrata, spicy honey, and Sicilian olive oil. These elevated toppings transform already excellent crust into something extraordinary.
Watching the pizzaiolos stretch dough through the open kitchen window is like witnessing sculptors at work.
5. Scarr’s Pizza: Lower East Side Flour Power
Scarr’s takes things back to basics by milling their own flour in-house. This old-school approach yields crusts with complex flavors that chain pizzerias can’t touch.
The retro 1970s wood-paneled interior matches the dedication to traditional methods. My cousin visiting from Chicago insisted we eat somewhere “authentically New York,” and Scarr’s perfect slice made him understand why we’re so pizza-proud in this city.
The sauce has a brightness that balances the nutty, wheat-forward crust.
6. Juliana’s Pizza: DUMBO’s Rebirth of a Legend
When pizza pioneer Patsy Grimaldi sold his famous pizzeria, he eventually came out of retirement to open Juliana’s. His return to the pizza scene created this DUMBO hotspot where coal-fired magic happens daily.
The margherita showcases everything great about thin crust – leopard-spotted bottom, balanced toppings, and that distinctive coal-oven char.
The East River views outside and vintage photos inside create the perfect Brooklyn pizza experience.
7. Denino’s Pizzeria & Tavern: Staten Island’s Crown Jewel
Ferry riders have been making pilgrimages to this Staten Island institution since 1937. The crisp-yet-chewy crust supports classic toppings without becoming soggy, a feat of pizza engineering.
Denino’s creates that rare balance between neighborhood tavern and destination restaurant. Families gather around tables that have served generations, while first-timers marvel at crusts that somehow remain crisp to the last bite.
Their clam pie stands as a testament to seafood pizza perfection.
8. New Park Pizza: Queens’ Fiery Favorite
Howard Beach locals have kept this Queens landmark busy since 1956. The gas-fired oven creates a distinctive crisp-edged crust that’s become the standard for an entire borough.
New Park’s slices achieve that perfect NYC fold – sturdy enough to hold its shape but pliable enough to create a proper pizza wallet.
When I brought my Italian grandfather here during his first NYC visit, he nodded approvingly at the simplicity and execution.
9. Joe & Pat’s Pizzeria: Staten Island’s Paper-Thin Pioneer
Family-owned since 1960, Joe & Pat’s creates crusts so thin they seem to defy physics. Their vodka pie features a crust that manages to be both cracker-crisp and tender.
The sauce and cheese are applied with surgical precision – never too much, never too little. This balance creates the perfect bite every time.
Their technique has influenced countless NYC pizzerias, cementing a legacy that spans generations.
10. Paulie Gee’s Slice Shop: Greenpoint’s Retro Revolution
Unlike its sit-down sibling restaurant, Paulie Gee’s Slice Shop brings creative toppings to the classic slice joint format. The throwback 70s decor sets the stage for crusts that blend old-school technique with modern flavor combinations.
The Hellboy slice, featuring spicy honey, has converted countless traditionalists to the sweet-heat pizza revolution.
Owner Paulie Giannone started making pizza as a hobby before turning professional in his 50s, proving it’s never too late to master thin crust.
11. Lombardi’s: America’s First Pizzeria
Established in 1905, Lombardi’s claims the title of America’s first pizzeria. Their coal-fired oven produces crusts with a distinctive char that’s been imitated but never duplicated.
History permeates every bite at this Nolita institution. The smoky crust provides the foundation for their famous clam pie, a white pizza that showcases the seafood without drowning it in cheese.
The walls lined with photos of celebrity visitors remind you that you’re eating pizza history.
12. Patsy’s Pizzeria: East Harlem’s Time Machine
Since 1933, Patsy’s has served thin-crust pies from the same coal-fired oven. This East Harlem landmark still sells slices, a rarity among coal-oven establishments.
The crust achieves that magical New York quality – sturdy enough to hold its toppings but thin enough to fold. Frank Sinatra was a regular here, often sending a driver from New Jersey just to pick up pies.
That legacy of excellence continues with every perfectly charred slice.
13. Lucali: Brooklyn’s Candlelit Masterpiece
Mark Iacono’s Carroll Gardens pizzeria has achieved legendary status, with celebrities and locals alike waiting hours for a table. Each pie is crafted with methodical precision using a wine bottle as a rolling pin.
The paper-thin crust somehow supports fresh basil, premium cheese, and their renowned sauce. I waited three hours on my anniversary for a table and would do it again tomorrow.
No reservations, no slices, no credit cards – just pizza perfection by candlelight.