17 Ordering Errors You Might Be Making At New York Pizza Spots
New York pizza is legendary, but even seasoned enthusiasts can slip up when ordering.
From choosing the wrong slice size to pairing toppings that clash or missing out on classic combinations, small mistakes can change the whole experience.
Understanding these common ordering errors helps you enjoy every bite as it was meant to be.
Mastering the art of ordering ensures that your next slice is perfectly balanced, flavorful, and undeniably New York.
1. Plain Slice Snobbery at Joe’s Pizza
Rookies often dash straight for the pepperoni or specialty options, bypassing the humble plain slice that made Joe’s famous since 1975.
Their classic cheese slice is the benchmark against which all others are measured in the city.
The perfectly thin crust, balanced sauce-to-cheese ratio, and that distinctive New York chew are what pizza dreams are made of. Skipping it is like visiting Paris and not seeing the Eiffel Tower.
2. Slice-Hunting at John’s of Bleecker Street
Walking into John’s and asking for a slice will earn you puzzled looks from both staff and locals.
This coal-fired institution has operated since 1929 with a strict pies-only policy, no exceptions, not even for celebrities.
Their coal ovens simply aren’t designed for reheating single slices. Come hungry and prepare to order a whole pie or bring friends to share. The charred, crispy crust is worth adjusting your expectations.
3. Lucali’s Whole Pie Experience
Tourists regularly line up at Lucali in Carroll Gardens expecting to grab a quick slice. Sorry, folks! Mark Iacono’s celebrated spot serves whole pies exclusively, and they’re worth the notorious wait.
Bring cash (they don’t accept cards) and patience, waits can stretch hours.
Put your name on the list, grab a drink nearby, and return for what many consider Brooklyn’s finest pizza experience. The candlelit atmosphere and BYOB policy make it a perfect date night.
4. Lombardi’s Pie-Only Predicament
America’s first pizzeria doesn’t do slices, never has since 1905. Tourists regularly walk out disappointed when they learn Lombardi’s only sells whole pies.
The historic coal-fired ovens produce pizzas with a distinctive smoky flavor that simply can’t be replicated with slice reheating.
Their clam pie has achieved legendary status among pizza aficionados. Come with friends or a healthy appetite, as you’ll be committing to at least a small pie.
5. Cheese Slice Oversight at Scarr’s Pizza
First-timers at Scarr’s on the Lower East Side often bypass the deceptively simple cheese slice in favor of flashier options.
Big mistake! Owner Scarr Pimentel mills his own flour daily for a pizza that’s simultaneously old-school and revolutionary. The cheese slice showcases the exceptional dough and sauce without distractions.
Health-conscious pizza lovers rejoice. Their organic ingredients and house-milled grains make this perhaps the only pizza that could claim to be somewhat nutritious!
6. Sicilian Square Skipping at L&B Spumoni Gardens
Venturing all the way to Bensonhurst only to order a regular slice at L&B is a rookie move that locals will silently judge.
Their Sicilian square has been the signature since 1939, a thick, focaccia-like base with cheese UNDER the sauce.
This upside-down approach prevents the crust from getting soggy while creating a unique eating experience.
The outdoor garden tables fill up with Brooklynites who know to finish their meal with the namesake spumoni ice cream.
7. Missing the Spicy Spring at Prince Street Pizza
Tourists often grab whatever looks good at Prince Street Pizza without realizing the Spicy Spring square is what put them on the map.
This pepperoni-topped Sicilian with spicy sauce has inspired countless imitators nationwide. Those little pepperoni cups that curl up and crisp at the edges create perfect little pools of delicious oil.
The lines can be intimidating, but locals know this SoHo staple is worth the wait. Don’t waste your patience on anything but their signature.
8. Square Slice Avoidance at Di Fara
Waiting in line for over an hour at Di Fara only to skip Dom DeMarco’s square slice? Tragic! While the round pies get all the Instagram glory, pizza insiders know the Sicilian is equally magnificent.
The late legendary Dom used to cut fresh basil over each pie with scissors until his 80s. His children continue the tradition today.
The square’s focaccia-like base holds up beautifully under the generous toppings and three-cheese blend that made this Midwood spot a worldwide destination.
9. Slice Requests at Grimaldi’s
Countless tourists under the Brooklyn Bridge make the fatal error of asking for slices at Grimaldi’s. Their coal-fired oven produces whole pies exclusively. It’s physics, not stubbornness.
The intense heat creates that perfect char impossible to achieve in standard deck ovens. Regulars know to check the line before committing. It often stretches down the block.
Skip the famous original location and head to their newer outpost nearby for the same quality with shorter waits.
10. Neapolitan Slice Expectations at Una Pizza Napoletana
Anthony Mangieri’s Una Pizza Napoletana serves authentic Naples-style pizza that’s physically impossible to sell by the slice.
The soft, pillowy crust with its signature leopard spotting would collapse immediately. These delicate pies are meant to be eaten immediately, knife and fork style.
They’re not designed for New York-style folding or reheating. The minimalist menu reflects Mangieri’s purist approach, no fancy toppings, just perfectly executed classics with imported Italian ingredients.
11. Style Confusion at Paulie Gee’s Slice Shop
Paulie Gee runs two completely different pizza operations next door to each other in Greenpoint, confusing countless first-timers.
The original restaurant serves Neapolitan-style whole pies only, while the newer Slice Shop offers classic New York slices.
Order a Neapolitan pie at the Slice Shop and you’ll get blank stares. Each venue has its own distinct menu and style.
The Slice Shop’s Hellboy slice with hot honey has developed its own cult following separate from the original restaurant’s woodfired creations.
12. Slice Hunting at Kesté Pizza & Vino
Roberto Caporuscio’s Kesté specializes in certified authentic Neapolitan pizza that would fall apart if sold by the slice.
Their soft, airy crust with the signature puffed cornicione (edge) requires immediate consumption.
True to Neapolitan tradition, these pies are meant to be eaten with a knife and fork, not folded New York-style.
Their pizza-making classes have become legendary for serious home cooks. Reservations are recommended, especially on weekends when pizza aficionados fill the small West Village space.
13. Motorino’s Whole Pie Commitment
The disappointment on tourists’ faces when they learn Motorino doesn’t sell slices is a daily occurrence. Their Brussels sprout pie has achieved cult status, but you’ll need to commit to the whole thing.
Chef Mathieu Palombino’s dedication to Neapolitan-style means these pizzas must be served whole and eaten fresh.
The soft, chewy crust wouldn’t hold up to reheating. Both East Village and Williamsburg locations maintain strict whole-pie policies, so bring friends or prepare for excellent leftovers.
14. Square Slice Neglect at Mama’s TOO!
Frank Tuttolomondo’s Upper West Side phenomenon Mama’s TOO! offers both round and square slices, but skipping their square is a tragic error.
Their house specialty combines focaccia-like dough with caramelized cheese edges that crunch with each bite.
The pepperoni square achieves the perfect cup-and-char effect. Lines form early for these squares that regularly sell out by afternoon.
Their crust has inspired countless imitators across the city but remains unmatched in texture and flavor complexity.
15. Burrata Slice Bypass at L’Industrie
Williamsburg’s L’Industrie makes a burrata slice that causes pizza purists to reconsider their rigid rules.
Owner Massimo Laveglia adds a generous dollop of fresh burrata cheese AFTER the slice is reheated, creating a hot/cold contrast that’s revolutionary.
Newcomers often stick with traditional options, missing this game-changing creation. The tiny shop often has lines down the block, especially on weekends.
Their perfectly thin crust with a distinctive crackle has earned them a devoted following beyond the neighborhood.
16. Plain Slice Dismissal at NY Pizza Suprema
Across from Penn Station lies NY Pizza Suprema, where commuters regularly make the mistake of ordering specialty slices instead of their legendary plain cheese.
Since 1964, their classic slice has been the benchmark of New York pizza perfection. The slightly sweet sauce and perfect cheese-to-sauce ratio have remained unchanged for decades.
Owner Joe Riggio still uses his father Salvatore’s original recipes. This spot saves countless visitors from settling for mediocre chain pizza in the Penn Station area.
17. Sausage Slice Oversight at Louie & Ernie’s
Making the trek to Louie & Ernie’s in the Bronx only to skip their famous sausage slice is pizza sacrilege!
The Turchiano brothers source their sausage from a local butcher, creating a flavor combination that’s worth the subway ride.
The slightly sweet fennel sausage pairs perfectly with their tangy sauce. This unassuming house-turned-pizzeria has been a neighborhood fixture since 1959.
Cash only and no-frills, it represents the quintessential old-school New York pizza experience that’s increasingly rare.