12 New York Pizza Styles, Ranked By Real Locals

New York pizza is legendary, but it’s not all the same slice. Locals know the city’s pizza scene is a world of its own, with each neighborhood putting its spin on crust, sauce, and cheese.

From classic thin crust to inventive toppings, some styles rise above while others fall short of expectations.

Ranking these pies by real New Yorkers reveals which slices capture the heart and taste buds of the city that never sleeps.

1. Classic NY Slice — Joe’s Pizza (Greenwich Village)

Nothing beats the OG. Paper-thin crust that somehow stays crisp yet foldable, with that perfect ratio of tangy sauce to melty cheese. Joe’s has been slinging these beauties since 1975.

Locals know the drill: grab a plain slice, fold it lengthwise, and let the orange oil drip down your wrist. It’s pizza perfection in its most honest form – no gimmicks, just tradition.

2. Coal-Oven Thin — Patsy’s (East Harlem, 118th St)

Stepping into Patsy’s feels like time travel to 1933. Their coal-fired oven reaches 900 degrees, creating that iconic charred, slightly smoky crust that’s impossibly thin yet structurally sound.

The sauce stays simple and the cheese sparse – hallmarks of pizza before the cheese-bombing era began.

Real locals bypass the newer locations for the original East Harlem spot, where the oven hasn’t cooled in nearly a century.

3. Sicilian Square — L&B Spumoni Gardens (Gravesend, Brooklyn)

Thick, pillowy squares that could double as mattresses! L&B’s Sicilian has achieved legendary status since 1939, with its upside-down construction: cheese first, then sauce on top.

Locals make the pilgrimage to this Gravesend institution for the caramelized, crunchy bottom and those signature sauce dollops.

Pair it with their namesake spumoni ice cream for the full experience that generations of Brooklynites have enjoyed.

4. Grandma Slice — Umberto’s of New Hyde Park (Nassau)

Born in Italian-American home kitchens, the Grandma slice is what nonna made before Sicilian style took hold. Thinner than Sicilian but thicker than traditional slices, with a crispier bottom and fresh crushed tomatoes.

Umberto’s version features that characteristic rectangular shape and a garlicky punch. Worth the trip to Nassau County!

The slightly shorter fermentation time gives it a distinctive texture that hits the sweet spot between fluffy and dense.

5. Neapolitan — Song’ E Napule (West Houston St)

Purists argue this isn’t New York pizza at all, but the city’s Italian immigrants brought these traditions directly from Naples. Song’ E Napule’s pies spend just 90 seconds in a 900°F wood-fired oven.

The result? Leopard-spotted crusts with puffy, airy edges and slightly soupy centers. True Neapolitan has that characteristic softness that requires a knife and fork.

Locals love the San Marzano tomatoes and buffalo mozzarella that transport you straight to Italy.

6. Pepperoni “Cup ‘n’ Char” Square — Prince Street Pizza (Nolita)

Pepperoni that curls into tiny grease-filled cups? Genius! Prince Street didn’t invent this style, but they perfected it with their Spicy Spring square.

The magic happens when those natural-casing pepperoni slices curl up during baking, creating crispy edges while the centers pool with spicy oil.

The thick, airy Sicilian-style base stands up perfectly to this flavor bomb. Lines form around the block for this Instagram darling that actually lives up to the hype.

7. Upside-Down Square — NY Pizza Suprema (Midtown)

Hidden in plain sight across from Penn Station, Pizza Suprema’s upside-down square is a commuter’s secret weapon.

The cheese goes directly on the dough, then sauce on top – preventing the dreaded soggy middle. Operating since 1964, they’ve perfected this style with a crust that’s both substantial and light.

The slightly sweet sauce on top caramelizes beautifully in the oven. Midtown office workers and savvy travelers know to bypass the chains for this local gem.

8. Bar Pie — Lee’s Tavern (Staten Island)

Staten Islanders have kept this secret too long! Bar pies are ultra-thin, crispy rounds that extend to the very edge of the pan – no puffy crust border here.

Lee’s Tavern, a no-frills 1940s bar with no exterior sign, serves the quintessential version. The paper-thin middle somehow supports the toppings without folding.

Ferry riders make the pilgrimage for these cracker-like pies that pair perfectly with cold beer in this cash-only neighborhood institution.

9. Detroit-Style — Emmy Squared (East Village)

Motor City meets Manhattan in this rectangular pan pizza with cheese that caramelizes along the edges. Emmy Squared brought this Midwest style to NYC in 2016, and locals surprisingly embraced it.

The hallmarks: Wisconsin brick cheese pushed all the way to the edges where it forms that signature crispy cheese “frico,” plus sauce applied in racing stripes on top.

The airy, focaccia-like dough has a distinctly buttery flavor from the pans, creating an addictive textural contrast.

10. Vodka Slice — Rubirosa (Nolita)

Vodka sauce on pizza? Absolute genius! Rubirosa’s version combines the best of Italian-American cuisine with pink vodka sauce (tomato cream with a splash of vodka) spread over their famously thin crust.

Family-owned since 2010 but using recipes from their Staten Island pizzeria that dates to 1960.

The alcohol cooks off, leaving behind a silky, slightly sweet sauce that pairs perfectly with fresh mozzarella. Smart locals order a whole pie to avoid the notorious dinner wait.

11. Roman al Taglio — Sullivan Street Bakery (Hell’s Kitchen)

Jim Lahey brought this Roman street food style to NYC, and thankfully so! These rectangular slices are cut with scissors (“al taglio” means “by the cut”) and sold by weight.

The focaccia-like base gets topped with seasonal ingredients – from simple potato and rosemary to complex vegetable combinations.

The dough undergoes long fermentation, creating those signature large air bubbles and complex flavor. Perfect for grabbing a quick lunch without the heaviness of some other styles.

12. White Pie — Di Fara Pizza (Midwood)

Dom DeMarco hand-crafted every pizza at Di Fara until his passing in 2022, creating a Brooklyn institution. His white pie showcases ricotta, mozzarella, and fior di latte without tomato sauce to distract.

Fresh basil and a generous drizzle of olive oil finish each pie. The dough develops exceptional flavor from the decades-seasoned oven.

Despite the subway journey to Midwood and legendary wait times, devotees still make the trek for this cheese-lover’s dream.