Best Pizza in New York: A Slice-by-Slice Guide

Joe's Pizza serves thin, foldable slices with a perfectly balanced sauce and cheese blend, making it a staple for authentic New York-style pizza since 1975. A slice costs about $4.00 USD, and the location in Greenwich Village attracts steady crowds.

Joe's Pizza is at 7 Carmine Street, just a two-minute walk from the West Fourth Street subway station. The thin crust is crisp along the edges but soft enough to fold without cracking. The aroma of freshly baked dough mixes with the tang of tomato sauce and the mild, creamy mozzarella. The slices are sold by the slice or as whole pies, with plain cheese slices at $4.00 and specialty slices slightly more.

The shop opens daily from 10 AM to 2 AM, making it a go-to spot for late-night eats. Expect lines around lunchtime and during evening hours on weekends. The place is small, so takeout or standing outside is common.

Joe’s holds a spot in New York’s pizza culture that casual visitors and locals respect alike. For more about New York’s pizza scene and delivery options, check out our guide on pizza delivery services.

External references include the detailed history on Wikipedia and local reviews on Eater NY.

Di Fara Pizza, at 1424 Avenue J in Midwood, Brooklyn, is famous for handcrafted pizzas made by Domenico DeMarco using imported Italian ingredients. Whole pies cost around $30 USD and are worth the wait despite long lines.

Since 1964, Di Fara has maintained an old-world approach to pizza. The smell of toasted crust, fresh basil, and melting mozzarella hits you the moment you step into the modest shop. The pizza dough is hand-stretched and baked in a regular oven, not coal-fired, giving it a slightly different texture from other Brooklyn pizzerias.

Each pizza is topped with DeMarco’s signature blend of house-made tomato sauce and a mix of imported cheeses and olive oil from Italy. The wait can easily extend beyond 30 minutes during peak hours, but the taste — a crispy crust with a rich, savory topping — rewards patience.

Operating hours are Wednesday to Sunday, 12 PM to 9 PM, closed Monday and Tuesday. Bring cash; the shop does not accept cards.

For broader context on traditional pizza styles, visit our pizza styles in New York guide.

Lucali, located at 575 Henry Street in Carroll Gardens, Brooklyn, serves pizzas made from fresh, local ingredients in an intimate, candlelit setting. Whole pies cost about $30 USD and reservations are not accepted.

Lucali has a rustic charm with exposed brick walls and soft lighting. The scent of wood smoke comes from the oven, blending with fresh basil and garlic. The crust is thin but chewy, supporting high-quality toppings sourced from local markets, like fresh mozzarella and ripe tomatoes.

Guests usually wait outside before being seated, as Lucali operates on a first-come, first-served basis from 5 PM to 11 PM daily. It’s cash-only, so prepare accordingly. The lack of reservations means arriving early, especially on weekends, is essential to avoid long waits.

Lucali’s approach fits into the broader Brooklyn pizza narrative, which you can learn more about in our Best Day Trips from Vienna (for comparison of artisanal food culture).

Prince Street Pizza at 27 Prince Street in Nolita is known for its thick, square pepperoni slices with spicy, crispy edges. Each slice costs around $5 USD, and the shop is busiest during lunch and dinner hours.

The shop’s small size means a line often forms outside, especially on weekends. The square slices have a thick, doughy crust that stays firm under a layer of spicy pepperoni, which curls and crisps as it cooks. The smell of pepperoni mingled with melted cheese and tomato sauce creates an intense aroma.

Open daily from 11:30 AM to 10 PM, the pizzeria stays busy but moves the line quickly. The interior is simple with red tile floors and a counter to eat standing up. Cash and cards are accepted.

Prince Street Pizza is part of what defines New York’s slice culture. More about authentic New York pizza culture is available at New York pizza culture.

Roberta’s, at 261 Moore Street in Bushwick, combines traditional wood-fired pizza with modern, inventive toppings. The Bee Sting pizza, featuring soppressata, chili flakes, and a drizzle of spicy honey, is a standout among offerings priced between $14 and $22 USD.

The interior has an industrial feel with exposed beams and a lively crowd. The scent of burning wood and fresh herbs fills the air. Roberta’s also serves a wide range of craft beers and cocktails, making it a popular spot for evening meals.

Open daily from 12 PM to midnight and until 2 AM on weekends, Roberta’s requires reservations for dinner. Walk-ins are accepted for lunch, but expect waits.

Roberta’s style represents a shift towards innovative New York pizza, detailed further in our pizza styles in New York guide.

Patsy's, located at 2287 1st Avenue in East Harlem, has served coal oven pizzas since 1933. Whole pies start at $14 USD, known for their thin, crispy crust and straightforward toppings.

The smell of coal-fired ovens is unmistakable, blending with the aroma of fresh basil and baking dough. The pizzas cook quickly in the intense heat, resulting in a blistered, slightly charred crust that is thin but sturdy.

Patsy’s opens daily from 11 AM to 11 PM except Tuesdays. It accepts cash and cards, and the dining room is casual with simple wooden tables. It’s a good spot for those wanting a classic New York pizza with historic roots.

For a historical overview of coal oven pizza, check the official site of NYC Go.

Lombardi's at 32 Spring Street in Nolita opened in 1905 and is recognized as the first licensed pizzeria in the United States. Their small margherita pizza costs around $26 USD and features fresh mozzarella, San Marzano tomatoes, and basil baked in a coal oven.

The shop is small but busy, offering a historic ambiance with black-and-white photos lining the walls. The scent of burning coal and fresh herbs fills the air. The crust is thin and smoky, with a slightly chewy texture.

Open Monday to Saturday from 11:30 AM to 10 PM and Sunday until 9 PM, Lombardi’s can be crowded, especially on weekends.

The pizzeria’s history is documented on Wikipedia and celebrated by the New York City official tourism site.

Motorino, at 349 East 12th Street, specializes in Neapolitan-style pizzas with a soft, slightly charred crust and fresh ingredients. The soppressata piccante costs $19 USD and combines spicy salami with creamy mozzarella and tangy tomato sauce.

The interior is cozy, with exposed brick and warm lighting. The smell of baking dough and herbs creates an inviting atmosphere. Motorino opens daily from 12 PM to 10 PM and accepts reservations.

For a broader look at authentic Neapolitan pizza, see the Neapolitan Pizza Association.

Paulie Gee's at 60 Greenpoint Avenue features creative pizzas with bold flavor combinations like the Hellboy, which includes hot honey and soppressata. Prices range from $16 to $20 USD per pie.

The rustic wood interior and laid-back vibe make it a comfortable place to sit and enjoy the meal. The crust is chewy with a slight char, baked in a wood-fired oven.

Open daily from 5 PM to 11 PM, Paulie Gee's is cash and card friendly. Walk-ins are accepted but reservations are advised during weekends.

More about creative pizza trends in New York is covered in our pizza styles in New York guide.

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