Where to Eat the Best Pizza in New York: The Definitive Guide
New York and pizza have been in love for over a century. New York pizza is an institution, a culinary symbol of the city as much as yellow taxis and the Statue of Liberty. Thin, wide, foldable, and eaten on the go, pizza in New York is a daily experience for millions of New Yorkers. But there isn't just one type of New York pizza: there's the classic "slice" by the cut, Neapolitan pizza baked in a wood-fired oven, Sicilian "square" pizza, and pizza in a pan. This guide takes you on a journey to discover the best pizzerias in the city, from the historic institutions of Manhattan to the hidden gems of Brooklyn, with a comparison of the different styles and tips on where to find the perfect slice.
The Different Styles of Pizza in New York
Before we dive into the venues, it's helpful to understand what types of pizza you will find.
Classic New York Pizza (NY Style)
This is the pizza everyone imagines when they think of New York: a thin, wide base (12-14 inches in diameter), with a crispy crust on the outside but soft on the inside, and a generous amount of mozzarella. It is eaten folded in half to prevent the toppings from sliding off. The classic "slice" is bought by the cut and eaten standing up or while walking.
Neapolitan Pizza
Increasingly popular in New York, it is the traditional Italian pizza: soft and thick base, puffy crust, San Marzano tomatoes, buffalo mozzarella, and basil. It is eaten with a fork and knife (or folded, but that's more difficult).
"Square" Pizza (Sicilian)
A rectangular pizza, with a thicker and softer base, similar to focaccia. Often topped with pepperoni or simply with tomato and cheese. It is typical of "Grandma pizza," a variant with cheese under the tomato.
Pizza in a Pan (Roman Style)
A pizza baked in large rectangular pans, with a crispy and thin base. It is sold by the slice and weighed. It is less common but can be found in some pizzerias.
The Best Pizzerias in New York
Here is a selection of the most famous and beloved pizzerias, divided by style and neighborhood.
Manhattan
Joe's Pizza (Greenwich Village - 7 Carmine Street)
The absolute institution. Opened in 1975, Joe's Pizza is often cited as the best slice of pizza in New York. Their classic slice (mozzarella and tomato) is perfect: thin base, crispy crust, flavorful sauce. It’s the pizza you eat standing on the sidewalk, folded in half. There is always a line, but it moves quickly. Other locations in Midtown (Broadway) and Williamsburg.
Prince Street Pizza (Nolita - 27 Prince Street)
Famous for its"Spicy Spring Square": a square (Sicilian) pizza with spicy pepperoni that curls at the edges becoming crispy, tomato sauce, and mozzarella. It is one of the most Instagrammed pizzas in New York. The line is very long, especially on weekends. The classic round slice is good, but the square is their specialty.
Rubirosa (Nolita - 235 Mulberry Street)
It is not a slice pizzeria, but an Italian restaurant with a wood-fired oven. Their pizza is extremely thin, almost "cracker"-like, with top-quality ingredients. The"Vodka Pizza"(with vodka sauce and mozzarella) is legendary. Reservations are required weeks in advance.
Lombardi's (Little Italy - 32 Spring Street)
The first pizzeria in America, opened in 1905 (although not at the original location). Today it is a coal-fired restaurant that serves Neapolitan and classic pizzas. It is very touristy, but the quality is still good. The margherita pizza is excellent.
John's of Bleecker Street (Greenwich Village - 278 Bleecker Street)
Another historic pizzeria (opened in 1929). John's is famous for its coal-fired pizzas (they do not sell slices, only whole pizzas). The crust is thin and slightly smoky. There is always a line, but it's worth it.
Scarr's Pizza (Lower East Side - 22 Orchard Street)
A modern pizzeria that has won the hearts of New Yorkers. They use organic flour and quality ingredients. Their classic slice is excellent, and they also have vegan options. The atmosphere is cool and young.
Brooklyn
Di Fara Pizza (Midwood - 1424 Avenue J)
Considered by many to be the best pizza in New York (and perhaps the world). Di Fara is an institution away from the center, but it's worth the trip. The founder Dom DeMarco (now passed, but the family continues) made each pizza by hand, cutting fresh basil and grating Parmigiano cheese on top of each slice. The pizza is thick, oily, and incredibly flavorful. The lines are legendary (up to 2 hours wait). There is a second location in Manhattan (Lower East Side), but it is not at the same level.
Lucali (Carroll Gardens - 575 Henry Street)
Another legendary pizzeria in Brooklyn, run by Mark Iacono. Lucali has no sign outside, and the interior is spartan. The pizza is thin, cooked in a wood-fired oven, with very fresh ingredients. They do not accept reservations, and the line starts forming in the afternoon. Bring a book and plenty of patience. The calzone pizza is famous.
L'Industrie Pizzeria (Williamsburg - 265 S 2nd Street)
A small slice pizzeria that has become a phenomenon. Their classic slice is great, but their specialty is the"Tartufo"(with mozzarella, cooked ham, and truffle) and the"Burrata"(served with a ball of fresh burrata on top). There is always a line, but it moves.
Juliana's Pizza (DUMBO - 19 Old Fulton Street)
Right under the Brooklyn Bridge, Juliana's was founded by Patsy Grimaldi (of the famous Grimaldi's). The pizza is Neapolitan, cooked in a coal oven. The margherita with fresh basil is excellent. There is a line, but you can eat with a view of the bridge.
Grimaldi's Pizza (DUMBO - 1 Front Street)
The direct competitor of Juliana's, located just a few steps away. Grimaldi's is also famous for its Neapolitan pizza cooked in a coal oven. The dispute over the original recipe is long and complex. The truth? Both are great.
Neapolitan Pizza: The Best Places
If you are looking for authentic Neapolitan pizza (the Italian kind), New York has several excellent options.
Kesté Pizza & Vino(Financial District - 271 Bleecker Street, but main location in FiDi): One of the first certified Neapolitan pizzerias (VPN - Vera Pizza Napoletana). The margherita is perfect.
Ribalta(Greenwich Village - 48 E 12th Street): Another certified pizzeria, with Italian ingredients.
Song' E Napule(West Village - 146 W Houston Street): Small and authentic, with a wood-fired oven and Neapolitan staff.
The Challenge: New York Pizza vs Neapolitan Pizza
There is no absolute winner. New York pizza is perfect for a quick snack, a slice to eat on the go while exploring the city. Neapolitan pizza is a slower meal, to be enjoyed sitting down at a restaurant. Both have their charm. The advice is to try both: a slice from Joe's Pizza for lunch, and a margherita from Kesté for dinner.
Tips for Pizza in New York
Fold your slice:It's the correct way to eat New York pizza. It prevents the cheese and sauce from sliding off.
Don't ask for pineapple:Hawaiian pizza exists, but it is considered heresy. Don't expect to find it in traditional pizzerias.
Tip:If you eat at a table, leave a tip (15-20%). If you grab a slice at the counter, it's not mandatory but appreciated (a dollar or two).
Be prepared to wait in line:The best pizzerias have lines. Be patient, it's worth it.
Don't stop at the first tourist pizzeria:Times Square and hyper-touristy areas have mediocre pizzerias. Move away.
FAQ
What is the best pizza in New York?
There is no single answer. Among the most acclaimed: Joe's Pizza (Manhattan), Di Fara (Brooklyn), Prince Street Pizza (Nolita), Lucali (Brooklyn), L'Industrie (Williamsburg).
What is New York pizza?
A thin, wide pizza with a crispy crust and soft inside, eaten folded in half. The classic slice is margherita (tomato and mozzarella).
Where to eat pizza by the slice in New York?
Joe's Pizza, Scarr's Pizza, L'Industrie Pizzeria, Prince Street Pizza (for the square).
Where to eat Neapolitan pizza in New York?
Kesté, Ribalta, Song' E Napule, Rubirosa.
How much does a slice of pizza cost in New York?
Between 3 and 5 dollars for a classic slice. Special pizzas (square, with unique toppings) can cost 5-7 dollars per slice. A whole pizza costs between 20 and 35 dollars.
What does "Grandma pizza" mean?
A style of Sicilian pizza (square) with cheese under the tomato, invented in Long Island.
What is the oldest pizzeria in New York?
Lombardi's (Little Italy), opened in 1905.
Can you eat gluten-free pizza in New York?
Yes, many pizzerias (like Kesté and Rubirosa) offer gluten-free options.
What is the most famous pizza at Prince Street Pizza?
The "Spicy Spring Square," a square pizza with curled spicy pepperoni.
Is it worth going to Di Fara in Brooklyn?
Yes, if you have time and patience. It is considered by many to be the best, but the wait can exceed 2 hours. The second location in Manhattan (Lower East Side) is less legendary.
What is New Yorkers' favorite pizza?
Hard to say, but Joe's Pizza is often cited as the most authentic and beloved slice.
Where to eat pizza with a view of the Brooklyn Bridge?
Juliana's Pizza and Grimaldi's Pizza in DUMBO.
What is the best time to avoid the line?
Early for lunch (11:30) or late for dinner (after 9:00 PM). On weekends, the line is always long.
Can you order pizza for takeout?
Yes, almost all pizzerias offer take-away.
What is the difference between New York-style pizza and Neapolitan pizza?
New York-style is thin, wide, and eaten folded. Neapolitan is softer, with a puffy crust, and is eaten with a fork and knife.
A city obsessed with pizza
New York is a city obsessed with pizza, and for good reason: you can really get great pizza here. Whether you prefer the classic slice from Joe's to eat while walking through the Village, the spicy square from Prince Street, the legendary Di Fara in Brooklyn, or the Neapolitan from Kesté, you will definitely find your favorite. The important thing is not to stop at tourist traps and venture into the neighborhoods where New Yorkers themselves go to eat. Enjoy your pizza, and remember to fold the slice! To best organize your culinary trip and discover all the specialties of the Big Apple, read our complete guide to New York with tips on restaurants, neighborhoods, and must-see attractions.
Revision date: March 2026