10 New York Pizzerias Every Pizza Lover Should Visit

For good reason, New York is frequently referred to as the “pizza capital of America.” Decades of immigration, dough customs, and pizza innovation have shaped the city, allowing each slice to tell a tale. For ardent pizza enthusiasts, visiting the best pizzerias in New York is a gastronomic journey. We’ll give you a tour of ten exceptional pizzerias in the city in this post; each has its own personality, style, and following. There is something here to satisfy your pizza cravings, regardless of your preference for wood fire, coal ovens, traditional slices, or regional twists.

1. Di Fara Pizza (Brooklyn)

Established in 1965 by Domenico DeMarco, Di Fara is frequently referred to as Brooklyn’s pizza gold standard. For decades, DeMarco made each pie by hand using imported flours, olive oil, San Marzano tomatoes, freshly grated cheeses, and snipped basil. Charred bubbles and a complex crust texture are produced when the pizzas are baked at about 800 °F. Fans continue to swarm in order to preserve his legacy even after his death. Di Fara continues to be a pilgrimage site for purists who prioritize craftsmanship over speed.

2. Lucali (Brooklyn)

Despite being a pizza legend, Lucali in Carroll Gardens feels more like a welcoming neighborhood place. Lucali, which was established in 2006 by Mark Iacono, produces its pies behind a marble counter so that customers can see and smell every step. There are only a few seats available, the atmosphere is candlelit, and the experience is private. Their signature pie, which consists of tomato, three cheeses, and basil, is surprisingly straightforward but incredibly filling. Getting a table is part of the custom; there is no delivery or reservation required.

3. Johns of Bleecker Street (Manhattan)

One of the oldest coal-oven pizzerias in New York is John’s on Bleecker Street. It has been baking tomato pies in high-heat coal ovens since its establishment (at its present site) in the early 20th century; it has never served slices, only whole pies. It has an old-world feel to it, with its dense crust, graffiti walls, and wooden booths. It is considered a living piece of pizza history by locals and historians. Here, tradition still reigns supreme for those who enjoy a thick, flavorful crust.

4. Patsy’s Pizzeria (Manhattan / Harlem)

Established in 1933, Patsy’s Pizzeria in East Harlem is frequently regarded as one of the first pizzerias in New York. By appealing to busy urban consumers rather than just those who purchase entire pies, it asserts that it was the first to popularize the “pizza by the slice” concept. Pizza traditionalists continue to love it for its thin, coal-baked crust, slightly smoky char, and traditional toppings. When you go to Patsy’s, you’re entering the time when pizza left the kitchens of immigrants and entered the mainstream of urban life.

5. Lombardi’s (Little Italy / Manhattan)

Founded in 1905 by Gennaro Lombardi, Lombardi’s frequently claims to be America’s first pizzeria. Even though its location and operations have changed, it continues to represent the beginnings of pizza in New York. With its thin, chewy crust, blistered edges, and fresh mozzarella paired with fragrant basil, the style is Neapolitan-inspired but tailored to New York conditions. In addition to learning about its history, foodies come to Lombardi’s to experience a connection between contemporary New York slice culture and ancient Naples.

6. Prince Street Pizza (Manhattan)

The Nolita neighborhood’s Prince Street Pizza is well-known for promoting the art of the pepperoni square slice. The thick, cupped, and crisp pepperoni slices in their “Spicy Spring” square pie provide a burst of flavor and texture. The edges of the crust are golden and have a hint of airiness, and the cheese and sauce complement the topping rather than overpower it. For those who enjoy bold design and daring toppings, Prince Street is evidence that well-executed, basic ingredients can win people over.

7. Scarr’s Pizza (Lower East Side / Manhattan)

Scarr’s Pizza combines contemporary sensibilities with the atmosphere of an old-fashioned slice shop. Scarr Pimentel, the proprietor, concentrates on ingredients and technique while grinding his own flour. Both locals and tourists love it for its “grandma slice,” vintage interior design, and well-balanced flavor. The slices are properly proportioned, the crusts are baked to perfection, and the toppings are carefully layered; it’s not just about style. Scarr’s feels more like a hidden treasure than a tourist trap to someone exploring the lower east side.

8. Roberta’s (Brooklyn)

By fusing wood-oven technique with inventive toppings and a sense of community, Roberta’s in Bushwick has contributed to the redefining of modern New York pizza. Beyond just pizza, their eclectic interiors, rooftop garden, and ingredient sourcing philosophy make it a destination. They serve pies that push the boundaries of flavor while honoring tradition. Roberta’s is a must-visit for pizza enthusiasts who appreciate creativity and regional flair; many claim that their concoctions are just as thrilling as the dough they are made on.

9. Kesté Pizza & Vino (Manhattan)

Kesté Pizza & Vino authentically and passionately brings Neapolitan style to Manhattan. Roberto Caporuscio founded the restaurant, which serves pizzas baked in wood-fired brick ovens with toppings that honor regional Italian customs and dough that is pushed to modern precision. Even though its Bleecker Street location closed due to the pandemic’s temporary effects, customers can still sample its fresh ingredients, charred edges, and airy crusts at its other locations. Kesté is still relevant for purists seeking authentic Neapolitan technique in New York City.

10. Una Pizza Napoletana (Lower East Side / Manhattan)

Anthony Mangieri’s Una Pizza Napoletana places a strong emphasis on the discipline and purity of Neapolitan pizza. He maintains consistency, uses few toppings, and makes dough according to exacting standards. Una has ranked first in the world’s pizza rankings, and many people say their pies are on par with those in Naples. Less is sometimes more, as demonstrated by the dough, bake, and restraint. Every bite can be elevated by focused technique and respect for heritage, as demonstrated by a visit to Una.