Pizza Places in New York City
- SottoCasa Pizzeria 406 reviews Open Now Pizza, Neapolitan $$ – $$$ Menu “Authentic Italian cuisine!!” “Neapolitan Pizza in New York City!”
- Bleecker Street Pizza 1,462 reviews Open Now Italian, Pizza $ Menu “Fun tumes” “Excellent Pizza” Order Online
- Sottocasa Pizzeria 334 reviews Open Now Italian, Pizza $$ – $$$ Menu 1.9 mi Brooklyn “Fab pizza and other dishes” “Pre concert dinner”
What New York style pizza is all about
Where are the best pizza shops in NYC?
Home to several classic pizzerias, including the absolute best pizza place in the city, Carroll Gardens is NYC’s unofficial breeding ground for pizza talent. And this slice shop in a converted garage from The Franks, who also run Frankies 457 Spuntino and Franks Wine Bar right next door, is one of the neighborhood’s standouts.
Where’s the best Upper West Side pizza in NYC?
Longtime pizzeria Sal and Carmine’s has been serving up premium slices on the Upper West Side since 1959. The cheese slice in particular sports a great crust, with a tomato sauce and cheese that merge into a mysterious amalgam, making it one of New York City’s greatest neighborhood slices, and a real Upper West Side favorite. 6. Patsy’s Pizza
What is considered the best pizza in NYC?
Best pizza in NYC
Who has the best pizza in New York State?
The top 10 winners in the category Best Pizza in New York are as follows:
Does New York have the best pizza?
And it’s true; NYC does have the best pizza in the country. We root for other locales to come in second and third, but the number one spot is and always has been reserved for these five boroughs that form one perfect whole.
What is the number 1 pizza in America?
#1: Mushroom and Pepperoni Pie — Totonno’s Pizzeria Napolitano. Antoinette Balzano and Louise ‘Cookie’ Ciminieri, the current owners of Totonno’s in Brooklyn, keep their grandfather’s pizza recipe secret — they won’t even show the dough being made.
What state has the best pizza?
New Jersey, meanwhile, is currently the best “pizza state” in the country, according to the Food & Wine editor, who made special note of Jersey City’s Razza and Bread & Salt restaurants, for their “glorious showcase” of pizza.
Why is New York pizza famous?
NYC is home to hundreds of slice joints, pizzerias, and pizza restaurants serving the city’s iconic and unique pizza. The New York-style slice grew out of Neapolitan-style pizza when Italian immigrants brought pizza to NYC—and America—in the early 1900s.
Does upstate NY have good pizza?
Upstate New York has many world-class Italian restaurants, bakeries, bistros and more, and many of them can be counted on to serve up an amazing pizza pie.
What is the average cost of a pizza in New York?
According to the pizza-delivery platform Slice, the average price of a standard 18-inch pie in NYC is $16.98, while a 12-inch specialty version hovers at $19.23. In neighborhoods such as the Lower East Side and the East Village, the price of pizza has grown 7 percent from 2016 to 2017, Seamless and Grubhub data show.
How many pizzerias are in New York?
Number of pizza restaurants in the United States in 2019, by state
| Characteristic | Number of units |
|---|---|
| New York | 5,719 |
| Texas | 5,200 |
| Florida | 4,838 |
| Pennsylvania | 4,633 |
Who has the best pizza in the world?
Top 14 Places In The World To Have The Best Pizza
What food is NYC famous for?
Food associated with or popularized in New York
What city has best pizza?
The 50 best cities for pizza lovers
| Rank | City | Pizza Density (Restaurants Per Sq. Mi.) |
|---|---|---|
| 1 | Rochester, NY | 4.00 |
| 2 | Pittsburgh, PA | 3.87 |
| 3 | New Haven, CT | 3.16 |
| 4 | Philadelphia, PA | 3.75 |
Who won Best pizza 2021?
New Jersey tops the nation for pizza. Pizza Today’s 2021 Pizzeria of the Year Razza was mentioned first and resides in Jersey City. Second was Connecticut sighting New Haven hot spots, followed by New York in third. Illinois and Michigan, respectively, rounded out the top five pizza states.
Which chain makes the best pizza?
After a lot of research and taste testing, here’s my list of the best pizza chains across the US.
- Papa John’s. Here it is, the best pizza chain in America (according to me)!
- Domino’s.
- 3. California Pizza Kitchen.
- CiCi’s Pizza.
- Little Caesar’s.
- Papa Murphy’s.
- Sbarro.
- Round Table Pizza.
Where to find the best pizza in NYC?
What is the most expensive restaurant in NYC?
What are the best pizzerias in NYC?
Best Pizza in New York, NY – Juliana’s, Prince Street Pizza, Lombardi’s Pizza, Lucali, Rubirosa, L’industrie Pizzeria, Joe’s Pizza, Paulie Gee’s, John’s of Bleecker Street, Grimaldi’s Pizzeria
THE 10 BEST Restaurants in New York City – Updated March 2022
20 Places With The Absolute Best Pizza In NYC
- Because New York pizza is considered to be a sacred food, we took the task of compiling a list of the greatest pizza in NYC quite seriously.
- A good pizza is no laughing matter!
- From traditional Neapolitan-style pies to pizzerias that put an Italian-American spin on the classics, these are the very greatest pizza restaurants in New York City to visit when you’re craving a slice.
*Please note that the numbers on this list do not indicate the quality of the pizza!
Best pizza in NYC
1. Patsy’s Pizzeria, East Harlem
- Pasquale Lancieri, the founder of one of New York City’s most renowned brick-oven pizzerias, founded his first store in Harlem in 1933.
- (though his pies can trace their origins back even farther to the Lower East Side).
- The business, which has outlets in Turtle Bay and the Upper West Side, is often credited with creating the New York slice itself.
It is now owned by the fourth generation of the family that has been making pizza for generations.The Pie We Recommend: An Old-Fashioned Round Pie Where: 2287 1st Avenue, New York
2. Song’ E Napule, SoHo/Greenwich
- Song’ E Napule is the place to go if you’re seeking for the closest thing to authentic Neapolitan pizza from Italy in New York City.
- Gambero Rosso International, a prominent Italian food, wine, and travel firm, recognized it as the ″Pizzeria of the Year.″ Although their original margherita pizza is to die for, the Calzone Classico is our favorite dish on the menu.
- A calzone here is not the Americanized variant, with chewy dough loaded with cheese, as one might expect in the United States.
To make up for this, the dough is folded over and stuffed with mozzarella (fiordilatte di agerola), spicy salami, ricotta, tomato sauce (san Marzano DOP eccellenze nolane), basil, and parmesan cheese.And if you still have stomach for dessert, you must taste the massive Pallone di Maradona, which is stuffed to the brim with Nutella.Margherita pizza or the Calzone Classico are two of our top recommendations.146 West Houston Street is the location.
3. Joe’s Pizza, Greenwich Village
- Joe’s Pizza has been a Greenwich Village staple since it first opened its doors in 1975.
- The original proprietor, Joe Pozzuoli, who hails from Naples, Italy, continues to oversee the business.
- A number of media publications (including GQ, New York Magazine, LIVE!
with Regis and Kelly, and others) have hailed it as the ″greatest genuine slice″ in New York City.It is recommended to keep things simple–plain cheese or fresh mozzarella are both good options.Where: Carmine Street, Suite 7.(though there are now multiple locations throughout the city, see here)
4. Prince Street Pizza, SoHo
- Prince Street’s famed ″SoHo Square″ slice, which is topped with small, thick slices of pepperoni, became a viral sensation, but it is also one that more than lives up to its reputation.
- Despite the fact that it has a kick, this pizza has the right balance of doughy, crispy, sweet, and spicy flavors.
- However, plan to stand in an extremely lengthy queue, particularly on weekends and during lunch hours.
What We Recommend is the following: Pepperoni Pizza at SoHo Square Where: 27 Prince Street, Suite A
5. John’s of Bleeker St., West Village
- Beginning in 1929 with the arrival of Italian immigrant, John Sasso, John’s of Bleeker is considered to be one of the earliest pizza parlors in New York City (and maybe the country).
- It relocated to its current location in 1954 and has subsequently been owned by a number of different individuals, although it is still operated by the same family.
- You must order a whole pie (no portions), but the manner of baking it in a coal-fired brick oven is what makes it so renowned.
The restaurant serves meals at tables, rather than the conventional take-out-style pizza shops where you consume a slice while standing outdoors, as is the case with many other New York pizza businesses.What We Recommend is the following: Pie made with ricotta and basil Where: 278 Bleecker St., New York City
6. Paulie Gee’s, Greenpoint
- Despite the fact that its slice store is directly across the street, it’s better to enjoy the complete experience by sitting down at Paulie Gee’s and ordering a pie fresh from their famed wood-fired ovens in Brooklyn, which are open 24 hours a day.
- Pizzeria Marcella Matriciana offers an unlimited variety of pies (from its signature Marcella Matriciana to its Ricky Ricotta), but arrive early because there is usually a wait when the doors open at 5 p.m.
- Which Products Do We Recommend?
Hellboy® (you can’t say no to hot honey!) Where: 60 Greenpoint Avenue in Brooklyn, New York
7. Lucali, Carroll Gardens
- Chef/owner Mark Iacono can frequently be found slinging pies at this highly sought-after pizza business in Brooklyn.
- It’s been dubbed ″the greatest pizza in NYC″ time and time again for its exquisite thin-crust pizzas and ″bring your own bottle″ mentality.
- Because it is a walk-in only establishment, be prepared to WAIT, especially on weekends.
Whatever is good enough for Jay-Z, it’s good enough for us.*Cash only at the door.Both the pizza and the calzone come highly recommended by us (those are your only choices, with a few toppings selections) Where: 575 Henry Street, Brooklyn, New York
8. Di Fara, Midwood
- Those who enjoy Lucali should pay a visit to Di Fara, the restaurant where Iacono learnt some of his unique pizza-making methods.
- Domenico De Marco, commonly known as ″Dom,″ an Italian immigrant who settled in Brooklyn in 1965, founded an old-school establishment that is still family-owned and run.
- Anthony Bourdain rated this restaurant as one of his top New York spots as well!
*At this time, we are only open for takeaway.What We Recommend: A Pie in the Square Where: 1424 Avenue J, Brooklyn, New York
9. Lombardi’s, Little Italy
- Lombardi’s, sometimes known as ″America’s first pizza,″ is as much of a national institution as it is a New York one.
- In 1905, Napolitan immigrant Gennaro Lombardi opened a restaurant in Little Italy that is still in operation today, boasting ″smoky-crusted coal oven baked pizza, covered with purist tomato sauce and fresh whole milk mozzarella, with fresh basil.″ *Cash only is accepted.
- Meatball slice or Margherita with pepperoni are two of our top recommendations.
Where: 32 Spring Street, New York
10. Zero Otto Nove, Arthur Ave/The Bronx
- Zero Otto Nove is located on Arthur Avenue, which has been dubbed ″Little Italy of the Bronx.″ You’ll undoubtedly get a sense of Napoli with Salerno-born proprietor Roberto Paciullo’s brick-oven pizzas and handmade pastas, which are well-known in the area.
- Because they do not accept reservations, you may (and most likely will) have to wait!
- When the weather is nice, the outside courtyard will make you feel as if you’ve taken a lunchtime flight to Italy.
The company is called after the area code of the owner’s hometown, which is a fun tidbit.Their other locations are Flatiron and Westchester, which are both in Manhattan.What We Recommend: A traditional Margherita pizza.Where: 2357 Arthur Ave, The Bronx, New York City
11. Ribalta, Union Square
- Ribalta is another another traditional Neopolitan pizzeria that serves only the best ingredients.
- According to their website, they import all of their ingredients directly from Italy, and ″only use the mixture of flours for pizza certified by the Italian flour mill ‘Le 5 Stagioni’ and the natural yeast from Italy, which makes the pizza light and easy to digest,″ as well as ″only use the mixture of flours for pizza certified by the Italian flour mill ‘Le 5 Stagioni’ and the natural yeast from Italy, which makes the pizza light and easy to digest.″ There are also gluten-free and vegan choices available.
- This is what we suggest: the ″DOC.″ Where: 48 E 12th St., New York City
12. L&B Spumoni Gardens, Bensonhurst
- A highly specific kind of pizza that developed in Brooklyn and places a strong focus on the sauce!
- L&B style pizza is almost like a pizza in reverse: the mozzarella cheese is layered on top of the dough first, so that it is beneath the homemade tomato sauce.
- This Brooklyn institution began as a horse and cart enterprise in 1939 and has evolved into an iconic brick-and-mortar establishment (with plans for a DUMBO addition).
What We Recommend is the following: The traditional L&B Sicilian slice is a must-have.Where: 2725 86th Street, Brooklyn, New York
13. Rubirosa, Nolita
- Rubirosa, which is more Italian-American than it is Italian, was formed by the son of Giuseppe Pappalardo, who started Joe & Pat’s on Staten Island in the 1960s.
- Reservations are highly suggested here, and may be made online.
- It’s a little snug on the inside, but that only makes it that much more comfortable, right?
Consider using a vodka or pesto sauce in place of the traditional tomato sauce for something unusual.Where: 235 Mulberry St., New York City
14. Fumo, Harlem
- Head to Uptown for a nice setting and great brick oven pizza that is directly across the street from City College of San Francisco.
- Lots of candlelight and a stunning marble bar contribute to the sophisticated atmosphere, which is ideal for a romantic night.
- On Mondays, wine bottles are half-priced, as well.
What We Recommend is the following: Vodka pie is a type of pie made with vodka.Where: 1600 Amsterdam Avenue, New York
15. Baker’s Pizza, East Village
- This East Village pizza offers a wide variety of toppings.
- Everything from a bacon/brussels sprouts/white truffle oil combination to a pepperoni square is excellent if you want something other than simply cheese on your pizza.
- In addition, they have a $5 beer and slice special!
What We Recommend is the following: Pepperoni slice or a mushroom topped with truffle oil are both good options.Where: 201 Avenue A, New York
16. Roberta’s, Bushwick
- Roberta’s wood oven pizzas contributed to the development of Bushwick, Brooklyn, and are widely regarded as one of the best pizzas in New York City.
- Their pies are made to order and are light and pillowy, and all of their meats and salumi are cured on site.
- Order the morning pizza with a drippy egg for weekend brunch if you have the opportunity.
Where: Moore Street, 261 Moore St.(see all locations on their website here)
17. Scarr’s Pizza, Lower East Side
- Scarr’s is a restaurant on the Lower East Side that was founded by Scarr Pimentel in 2016.
- With time, it gained widespread recognition and established itself as a mainstay of the New York pizza scene, earning a spot on several best-of lists (including ours!).
- They utilize only 100 percent all-natural, stone milled flour (which is milled on-site), and you can tell the difference in the flavor.
It is recommended that you get the classic plain slice.Where: 22 Orchard St., New York
18. Denino’s, Staten Island or Greenwich Village
- Denino’s first opened its doors on Staten Island in 1937, primarily as a bar for dock workers in the Port Richmond neighborhood.
- Since then, as news of their delectable thin-crust pizza spread, the restaurant has expanded dramatically in popularity.
- Surprise, surprise, the newest Greenwich Village store is exactly as delicious as the old!…
What We Recommend is the following: White Clam Pie is a pie made with white clams.Locations: 524 Port Richmond Ave.on Staten Island, or 93 Macdougal St.in Manhattan.
19. Koronet Pizza, Upper West Side
When it comes to pizza, Koronet’s is known for their jumbo-sized portions that are especially satisfying after a night on the town. Open till 2am weeknights and 4am weekdays, it serves giant slices of pizza for a low price of roughly $5 per large piece. Whatever is referred to as ‘jumbo’ is recommended. Where: 2848 Broadway, New York (multiple locations, see all here)
20. Eleven B Pizza, Lower East Side
- Come to Eleven B for some authentic New York pizza made the old-fashioned way.
- As has been the case since his family first brought their pizza recipe to the Lower East Side over 50 years ago, the proprietor, Vincent Sgarlato, is virtually always on hand to greet customers.
- There’s a speedy side that just serves pizza, and a sit-down restaurant side that serves pastas and other dishes if you have a little extra time on your hands.
Sicilian cuisine is what we recommend.Where: 174 Avenue B, New York
Current Contests
- Cold Spring Pizza has been rated the greatest in New York State.
- You don’t have to travel to New York City in order to have a delicious pie.
- In 1905, an Italian immigrant by the name of Gennaro Lombardi built America’s first pizza in New York City’s Little Italy neighborhood, which is now known as Little Italy Village.
With only one pizza shop selling pies for five cents a piece, a culinary revolution was launched, and now, New York City alone has around 400 pizzerias, with hundreds more distributed across the state of New York.These days, you can purchase pizza almost everywhere on the earth, but New York has its own unique style that sets it apart from the rest.New York-style pizza is often baked by hand using a dough made from high-gluten bread flour and topped with a thin coating of tomato sauce, a dusting of shredded mozzarella cheese, and a variety of additional ingredients.Slices are frequently broad and wide, and they are best eaten folded in half from the crust to the filling.
In addition, while you can get excellent pizza outside of New York City (as several of our winners demonstrate), local folklore attributes the texture and flavor of New York City’s crust to the mineral composition of the city’s water.
Cold Spring Pizza Cold Spring
- Cold Spring Pizza, which has been in the family since 1972, delivers hot pizza by the slice in a variety of varieties ranging from classic to contemporary.
- Margherita and fresh tomato with garlic are two classics, while adventurous pizza fans might try the tater tot bacon cheddar and ranch pizza or the tater tot bacon cheddar and ranch pizza.
- No matter whatever option you choose, all of the dough is prepared fresh in-house every day.
Cold Spring Pizza provided the photograph.
Apizza Regionale Syracuse
- Inspire by the Italian approach to regional cooking, Apizza Regionale sources ingredients from farmers and producers in New York State and Italy, resulting in a pizza that is both delicious and healthy.
- In a wood-fired oven from Naples, the dough is created using stoneground flour and fresh yeast, and it is allowed to ferment in the oven for up to 48 hours.
- The tomatoes are processed by hand, and everything from the mozzarella to the sausage is created in-house on a regular basis, even the sauce.
Apizza Regionale provided the image for this post.
Denino’s Pizzeria New York City
- Denino’s Pizzeria, which first opened its doors in 1937, is well-known across New York City for its award-winning thin crust pizza. Denino’s White Pie, which is made with fresh onions, garlic, olive oil, and cheese, as well as Denino’s ″M.O.R.″ Pie, which is made with meatballs, fresh onions, and ricotta cheese, are two of the restaurant’s signature dishes. Denino’s Pizzeria provided the image for this post.
- Juliana’s Pizza, a Brooklyn neighborhood pizzeria, specializes in New York-style pies with thin crusts and house-made, locally and globally sourced toppings. Juliana’s Pizza is owned and operated by Juliana and her husband. Each pie is baked in a coal-fired oven that has been in service for more than half a hundred years. Featured image courtesy of Biz Jones for Juliana’s
- Pizzas at Slices are available in three different round sizes as well as a square Grandma pie. Traditional crusts are available as well as whole wheat and gluten-free options, and toppings include all of the classics and a few unique options like as buffalo chicken, artichokes, sun-dried tomatoes, and pineapple. Photos provided by Slices Pizza through Facebook.
Mama’s Boy Pizza Tannersville
- Everything at Mama’s Boy Pizza in Tannersville, from the pizza dough to the sauces to the meatballs, is produced in-house, including the meatballs (made with grass-fed beef from a local farm).
- In order to maintain the freshness of the completed product, the pies are topped with an uncooked tomato crudo.
- Instead of the traditional wedge-shaped slices, Mama’s cuts its pizzas into easy-to-share strips that may be shared by the whole family.
Jenn Morse of Mama’s Boy Pizza provided the photograph.
Bleecker Street Pizza New York City
- Locally famed for its Nona Maria Pie, New York City’s Bleecker Street Pizza is created from an old family recipe and served on a thin Tuscan-style crust with fresh mozzarella, handmade marinara sauce, aged Parmigiano-Reggiano cheese and fresh basil on a thin Tuscan-style dough. This photo was provided by Davis Staedtler / Flickr.
- Customers at Roberta’s can choose from eight different gourmet pizza options, including the Rosso (tomato, oregano, and garlic) and the Beastmaster (tomato, mozzarella, gorgonzola, pork sausage, onion, capers, and jalapenos), or they can create their own from classic Italian toppings such as soppressata, anchovies, mushrooms and pancetta. Roberta’s is located at 401 West Main Street in downtown Chicago.
- Roberta’s provided the photograph
- In 2012, Pizzeria Posto quickly gained recognition for its excellent wood-fired pizzas, which are topped with classic Italian ingredients such as San Marzano tomatoes, fresh mozzarella, fragrant basil, fennel sausage, soppressata, green Gaeta olives, and Grana Padano cheese. Pizzeria Posto is located in the heart of downtown Toronto.
- This image was provided by Pizzeria Posto via their Facebook page.
Joe’s Pizza New York City
- Joe’s Pizza has been a Greenwich Village institution since it first opened its doors in 1975, and it is currently owned and run by Joe Pozzuoli, who hails from Naples, Italy.
- Pizzas are offered by the slice or in a full size with a variety of toppings and are modest in their presentation.
- Joe’s also makes Sicilian-style square pizzas, which are available for purchase.
This photo was provided by Olivier Bruchez / Flickr.
The following are the top ten award winners in the category ″Best Pizza in New York City″:
- Cold Spring Pizza is located in Cold Spring, Apizza Regionale is located in Syracuse, Denino’s Pizzeria is located in New York City, Juliana’s Pizza is located in Brooklyn, and Slices Pizza is located in Saugerties.
- Tannersville’s Mama’s Boy Pizza is a local favorite.
- Among the locations are: Bleecker Street Pizza in New York City, Roberta’s in New York City, Pizzeria Posto in Rhinebeck, Joe’s Pizza in New York City, and more.
- The initial 20 nominations were chosen by a group of specialists in collaboration with the 10Best editors, and the top ten winners were selected by popular voting after that.
- Amy Bandolik (Food Tour), Richard Frisbie, Maria Lisella (10Best Local Expert), Dara Pollak (The Skinny Pig), and Stephanie Vermillion (The Wanderlost Way) were chosen for their expertise and understanding of the state’s food sector.
- All of the winning pizzerias deserve to be congratulated!
The 10Best Readers’ Choice Award Logo may be licensed.
The Experts
Amy Bandolik
- Amy had no intention of pursuing a career in the culinary sector.
- Read More Amy had no intention of pursuing a career in the culinary sector.
- She worked as a Career Counselor for 12 years before moving on to teach at New York University, where she taught courses such as ‘Don’t Quit Your Day Job’.
That is, until she decided to give up her day job.Because she comes from a family that is strongly established in NYC’s mom and pop stores, and because she has years of food tour guiding experience under her belt on weekends, she left NYU to artistically lead the Food Tour show full-time from behind the scenes.
Amy Bandolik
- Amy had no intention of pursuing a career in the culinary sector.
- She worked as a Career Counselor for 12 years before moving on to teach at New York University, where she taught courses such as ‘Don’t Quit Your Day Job’.
- That is, until she decided to give up her day job.
Because she comes from a family that is strongly established in NYC’s mom and pop stores, and because she has years of food tour guiding experience under her belt on weekends, she left NYU to artistically lead the Food Tour show full-time from behind the scenes.
Richard Frisbie
- Chef, gardener, publisher, and proprietor of a book store, among other things.
- Read More Author Richard Frisbie, who works as a chef and gardener in addition to publishing his own books and running a book store in addition to being a freelance writer, combines his interests in history, food, wine and travel with his curiosity about other cultures to produce articles that have appeared in major print publications, on the internet, and have been collected in history, travel and culinary anthologies.
- When he isn’t traveling the world in search of new discoveries or whipping up a delicious meal for his family, Richard may be found posting recipes and stories about his travels on social media under his own name.
Follow him on social media platforms such as Twitter, Facebook, and Instagram.
Richard Frisbie
- Author Richard Frisbie, who works as a chef and gardener in addition to publishing his own books and running a book store in addition to being a freelance writer, combines his interests in history, food, wine and travel with his curiosity about other cultures to produce articles that have appeared in major print publications, on the internet, and have been collected in history, travel and culinary anthologies.
- When he isn’t traveling the world in search of new discoveries or whipping up a delicious meal for his family, Richard may be found posting recipes and stories about his travels on social media under his own name.
- Follow him on social media platforms such as Twitter, Facebook, and Instagram.
Maria Lisella
- It doesn’t matter how many countries Maria Lisella has traveled to.
- Read More It doesn’t matter how many countries Maria Lisella has been (she’s been to 62), this native New Yorker sees the world just outside her door in Queens, which boasts citizens who speak 138 different languages.
- Maria writes about New York and other locations for publications such as NYC & Company, AFAR, Travel and Leisure, Wells Fargo Conversations, and others.
She lives in New York City with her husband and two children.During her tenure as Queens Poet Laureate (2015-2018), she pays attention to the urban energy of New York City, listens to it, and records it in poetry and prose.In one review, her book Thieves in the Family was characterized as ″…a series of postcards from the Global Village…″
Maria Lisella
- It doesn’t matter how many countries Maria Lisella has been (she’s been to 62), this native New Yorker sees the world just outside her door in Queens, which boasts citizens who speak 138 different languages.
- Maria writes about New York and other locations for publications such as NYC & Company, AFAR, Travel and Leisure, Wells Fargo Conversations, and others.
- She lives in New York City with her husband and two children.
During her tenure as Queens Poet Laureate (2015-2018), she pays attention to the urban energy of New York City, listens to it, and records it in poetry and prose.In one review, her book Thieves in the Family was characterized as ″…a series of postcards from the Global Village…″
Dara Pollak
- Dara is a culinary writer/photographer that specializes in recipe development.
- Read More With over 86K followers on Instagram, Dara is a food writer/photographer, recipe developer, and social media influencer (with the handle @skinnypignyc).
- She is a native New Yorker who graduated from the Fashion Institute of Technology with a degree in Advertising and Marketing Communications.
However, she soon discovered that her enthusiasm for fashion was not quite as great as her passion for bacon.The Skinny Pig is a New York-based food blog that was established in 2008 and publishes recipes as well as restaurant reviews.Dara’s food blog, FreshDirect, was recently awarded one of the Top 40 New York Food Blogs by Feedspot.She also writes content and develops recipes for major businesses such as FreshDirect, T-Fal, Angry Orchard, Thrillist, Time Inc, and others.
Dara Pollak
- With over 86K followers on Instagram, Dara is a food writer/photographer, recipe developer, and social media influencer (with the handle @skinnypignyc).
- She is a native New Yorker who graduated from the Fashion Institute of Technology with a degree in Advertising and Marketing Communications.
- However, she soon discovered that her enthusiasm for fashion was not quite as great as her passion for bacon.
The Skinny Pig is a New York-based food blog that was established in 2008 and publishes recipes as well as restaurant reviews.Dara’s food blog, FreshDirect, was recently awarded one of the Top 40 New York Food Blogs by Feedspot.She also writes content and develops recipes for major businesses such as FreshDirect, T-Fal, Angry Orchard, Thrillist, Time Inc, and others.
Stephanie Vermillion
- Stephanie Vermillion works as a travel writer and photographer.
- Read More The author Stephanie Vermillion is located in Hoboken, New Jersey, and works as a travel writer and blogger.
- Her work has appeared in publications such as Mental Floss, MSN, and Elite Daily, and she is a contributing author to the travel book ″Let’s Get Lost,″ which was published by Thought Catalog.
In addition to being a passionate hiker and (mis)adventurer, Stephanie also operates the road trip travel blog, The Wanderlost Way.Connect with us on social media platforms such as Instagram, Twitter, and Pinterest.
Stephanie Vermillion
- The author Stephanie Vermillion is located in Hoboken, New Jersey, and works as a travel writer and blogger.
- Her work has appeared in publications such as Mental Floss, MSN, and Elite Daily, and she is a contributing author to the travel book ″Let’s Get Lost,″ which was published by Thought Catalog.
- In addition to being a passionate hiker and (mis)adventurer, Stephanie also operates the road trip travel blog, The Wanderlost Way.
Connect with us on social media platforms such as Instagram, Twitter, and Pinterest.
10Best Editors
10Best.com provides visitors with unique and impartial content. Read More The website 10Best.com offers customers unique, impartial, and experienced travel coverage of the best attractions, things to see and do, and restaurants in the world’s most popular places, both in the United States and abroad.
10Best Editors
The website 10Best.com offers customers unique, impartial, and experienced travel coverage of the best attractions, things to see and do, and restaurants in the world’s most popular places, both in the United States and abroad.
The 31 absolute best pizza places in NYC
- Simple slices and fancy full pies are both included in the greatest pizza in New York City.
- Imagine a town that is so certain of its pizza superiority that when officials dare to dine with knives and forks, its denizens erupt in rage on social media, and some believe the local tap water, which is used to form the dough, has mystical powers.
- This is the kind of town that exists in the world.
New York City, sometimes known as ″Pizza Town,″ is a borough in the state of New York.And it’s true: New York City has some of the greatest pizza in the world.We hope that other cities will come in second and third, but the number one slot has always been and will continue to be held for these five boroughs that join together to make one beautiful whole.It’s readily available practically anywhere, can be customized to fit any taste or preference, and there’s definitely something to the whole water thing.
This is the greatest pizza in New York City, whether you want a pie, a slice, or a simple supper.RECOMMENDED: A comprehensive reference to the greatest restaurants in New York City.The best pizza in New York City is a topic of regular discussion.Opinions are divided on how to prepare it, what to call it, and whether or not there is something particularly remarkable in our drinking water.
Nonetheless, when confronted with a great pie such as the masterfully tossed, wonderfully sauced, and brilliantly topped variations chef Michael Ayoub has been producing right here in Brooklyn since 2004, even New Yorkers tend to calm down.Take your pick from a conventional pie or experiment with something new at Ayoub’s Fornino, which is recognized for its interpretations on pizza over the years.
Best New York pizza
- This Midwood institution may need a wait of more than an hour, and it does have an easier location in Williamsburg, but visiting the original 56-year-old standard-setting store is a must for pizza enthusiasts and novices alike.
- It’s also where the dough is still made by hand every day, and where the basil is still hand-trailed by the original owner, Dom DeMarco.
- Despite the fact that it has been open since 2006, Lucali’s wait times remain as long as they have been.
As a result of its regular appearances on best pizza lists in both the local and national media, it is recommended that you arrive around 5pm and expect to stay in the vicinity for several hours.BYOB means you can take a stroll and pick up a few beers from Bonafide Deli’s vast, expertly chosen walk-in selection, or a few bottles of wine from the cavernous Evergreen liquor shop, which is just a few minutes walk from the establishment.Despite the fact that the slices at this unpretentious yet beautiful cafe are great (try the Juno with broccoli rabe and potatoes), it is the restaurant’s fascinating natural wines that elevate it to a higher level.People flocked to Ops’ selected wines in such large numbers that the proprietors built a wine shop in adjacent Ridgewood, which they named Forêt Wines.
Table service is available, of course, but when it comes to L&B, the smart move is to get your grandma’s pie from the to-go counter and eat it outside.There’s no better way to spend an afternoon after a day at the beach than snarfing down one of those saucy, pillowy squares while basking in the sunshine.Make sure to save room for the aforementioned multicolored ice cream.The addition of Mama’s Too to the Upper West Side’s restaurant scene is a welcome addition.
A simple home pie cooked with aged mozarella, fresh tomato sauce, extra virgin olive oil, parmigiano reggiano, and basil demonstrates Mama’s culinary ability and attention to detail even in its most basic form.This establishment has the nostalgic feel that we enjoy: Because of the wood-paneled walls, counter stools, and neon beer sign, the atmosphere is reminiscent of the 1960s without looking cheesy.The true reason we’ve come is for the pies made by Scarr Pimentel, who mills his grains in the basement.The result is a thin, light slice that is easy to follow up with a second one.
It’s hard to imagine that this hidden treasure has stayed in the same location, operated by the same family, since 1924.(Check out the checkerboard floor tiles and the red laminate tables.) The philosophy has remained the same as well: Totonno’s continues to utilize only the finest ingredients, including as imported Italian olive oil, house-made mozzarella, and savory tomato sauce, before baking pies in a 600°F coal-fired oven for up to two hours.Zero Otto Nove’s first restaurant, which opened in the Bronx in 2008 and now has three locations between New York City and Connecticut, features a beautiful décor that evokes a ″old country by means of a community theater″ look.Its extensive menu of pizza includes all of the classics, as well as spaghetti, meat, and fish main dishes, among other things.Before Emmett’s opened its doors in New York City in 2013, there was a major scarcity of Chicago-style pizza, and we’ve been savoring their pizza casserole with knives and forks ever since.Those deep dish pies are available with a slew of different toppings, including Italian beef, which is another Chicago favorite.
This popular hangout exemplifies what occurs when cooks treat pies with the same reverence as they do high dining dishes.The Bee Sting, which is one of our favorites, is a combination of tomatoes, mozzarella, caciocavallo, sopressata, chili, basil, and spicy honey.Take a seat outside and order a selection of salads and charcuterie to put together your own customized tasting menu.
Even when there are more upscale alternatives available, sometimes all we want is a no-fuss New York slice in all its cheesy deliciousness.And there’s a good reason why Joe’s makes its way into the diets of nearly every New Yorker at some point: it’s delicious.A basic piece of pizza costs only $3.Nothing beats the temptation of a bubbling cheese sauce on top of an airy, thin crust.
- Thanks to NYC Open Restaurants, what was once a little takeout and delivery shop on Smith Street has been transformed into a tiny takeout and delivery spot with a sprinkling of tables on the sidewalk.
- Pop-culture pun-themed pizzas including the Beef Me Up Scotty, Silence of the Ham, and Poultrygeist are offered as full pies and select pieces, as well as a selection of sides.
- Where can I get good meals near Port Authority?
- Someone had to do it, and why not make the place look like it’s from the 1990s?
- Featuring bright pink and Saved By the Bell-inspired interiors, Upside’s versions of New York fold-up contain infusions of lemon cream white wine sauce and other flavors.
- Unlike its renowned original location, which exclusively serves full pies for dine-in, Paulie Gee’s Slice Shop specializes in, yep, the gooey, cheesy, portable classic New York slice that has become synonymous with the city.
Slime-green seats, faux-wood Formica tables, and a menu on a letter-board give the area a groovy 1970s vibe.The menu is available in English and Spanish.Pizzaiolo and Instagram star, respectively Young Brooklyn audience members watch as Frank Pinello, who has starred on Ugly Delicious and presented The Pizza Show, shows the classic dough tossing method to them.His thin-crust pizza pieces are the perfect after-dinner snack after a rooftop party at Night of Joy, which is just a few blocks away.Fantastic vegan pies, such as a seitan sausage type, are created by the same team who brought you the meat-free Champs Diner in the first place.
- Do not be intimidated by the word; ″screamers″ are what pizza makers refer to mushrooms because of the sound they make when they are baked in the oven; they are not poisonous.
- With its broad and outstanding white-pie menu, Dellarocco stands out in the predominantly red-pizza-dominated New York pizza environment.
- Porcini mushrooms, fennel sausage, and truffle cream are among the ingredients used to dress up the sumptuous pies served here.
- Aside from thin-crust, Tuscan-style pizzas, this much-hyped pie factory also sells standard Italian-American fare such as heros, calzones, and chicken Parmesan, among other things.
- It’s open late on Fridays and Saturdays, making it a guaranteed stop for a filling slice of their specialty, a marinara pie known as the Nonna Maria, on your way home from the pub after a long night of drinking.
- Chris Iacono, the company’s owner and creator, is delighted to credit his abilities to his apprenticeship at his brother’s pizzeria, Lucali.
- Giuseppina’s dedication to quality is exemplified by Chris Iacono’s use of high-quality ingredients such as hand-cut pepperoni, fresh mushrooms, and a cheese blend consisting of low-moisture mozzarella, handcrafted fresh mozzarella, and imported Italian Parmigiano-Reggiano.
- The amazing sauce is made from a secret family recipe that was passed down to the owner by his grandma, Giuseppina, who is named after the owner’s grandmother.
- The mobile pizza feast famous at Smorgasburg and other pop-up markets became a permanent brick-and-mortar presence in 2015 when Pizza Moto relocated from its former location in the East Village.
- Its Margherita, mushroom, and pepperoni pizzas are delicious, but those who are not lovers of the acquired taste may choose the smoked fish Caesar salad or wood-fired eggplant parm, which are also available on the lunch menu.
- A thin, crunchy crust holds melted mozzarella over delicious tomato sauce at Joe & Pat’s pizza, which takes simple ingredients and cooks them with remarkable skill and precision.
- It’s a formula that has been developed over the course of 50 years, and we hope that it will remain unchanged.
- And you can now have a taste of it at the restaurant’s East Village location.
- Rizzo’s is a Queens institution that has been in operation since 1959.
- Since then, the menu has grown, but the Rizzo trademark slice—a small square—is the dish that will have you going back for more.
The recipe calls for generous portions of rich, acidic tomato sauce, a single slice of mozzarella, and bits of sharp and mild grated cheeses on either side of the slice of mozzarella.All of this is over a thin, crispy crust baked in a gas oven until crisp.Denino’s has been a Staten Island institution since 1937, and it has been a staple of the pizza scene for more than eight decades.Featuring just the right amount of substantial meats (including handmade sausage), delicious tomato sauce, and delectable vegetables, its Garbage Pie captures the pizza perfection that well-known businesses have worked so hard to achieve in their own kitchens.With each and every order, Denino’s shows to you that there’s nothing quite like the real thing.
Even in New York, there are never enough decent slice restaurants to go around.With the midst of the bustling Gotham West Market along Eleventh Avenue, this place could easily go missed, yet their granny squares, which are light and slathered in garlicky sauce, are among of the best in the business.Louie and Ernie’s Pizzeria is a bright and cheerfully delightful establishment.The service is excellent, the atmosphere is welcoming, and the pizza is delectable.Its $3.50 slice of pizza is well-sauced and well-cheesed, and a huge anchovy pie is also prominently displayed on the menu.Speedy Romeo has honed its menu over the course of over a decade in business, ensuring that you will return again and again.
In the Saint Louie pie, they’re marrying pastrami and kraut, putting bechamel and meatballs together, and putting the less often seen provel cheese (a combination of provolone, Swiss, and cheddar) beneath savory pepperoni, sausage, and pickled chilis for a quick shock of flavor that’s not overpowering.Pugsley is a low-cost, handy, and open late establishment.When pizzas are being prepared or placed on tables, a gong is frequently rung, which, according to a whimsical explanation written by shop owner Sal Natale and printed, laminated, and displayed in the store, is designed to aid you in recalling and achieving your goals.If your life’s ambition is to consume Pugsley’s pepperoni pizza, you’re on the right track.
- Rubirosa is the king of the pizza world: Joe & Pat’s is a Staten Island tradition, and the founder is the son of the original owner.
- With a salty-sweet medley of hand-cut spicy pepperoni, diced basil, and mini meatballs atop a firm crust that is both strong enough to support the ingredients and soft enough to fold like a traditional New York slice, the Rubirosa Supreme is named after the pie that bears its name.
- Farm-to-table is a case of paint-by-numbers in this town: Several of the ingredients are derived from Stone Bridge’s very own farms in Schuylerville, New York, where they employ hydroponic technology, which is beneficial to both the environment and pizza enthusiasts.
- Saraghina, named after a character in the film 8 1/2, is a pizza joint that consistently produces pizza that is superior to 8 1/2 on any scale.
- The Coppa & Carciofi, which combines mozzarella, hot coppa, roasted spicy artichokes, and basil, is a particular favorite of ours.
- The first Emily in Clinton Hill launched in 2014 to immediate acclaim for its wood-fired pies and other baked goods.
With its own century-old oven and New Haven-style dishes topped with ingredients such as parsley pesto, squash puree, and Korean wing sauce, this more recent addition to the West Village keeps the tradition alive.An email that you’ll truly like reading Take advantage of our newsletter to establish a relationship with us.First and foremost, get to know the best of the city.With your submission, you agree to our Terms of Service and Privacy Policy as well as Time Out’s email newsletter, which will include information on upcoming events, special deals, and partner promotions.Congratulations, you have been subscribed!Thank you for signing up for our newsletter!
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What Is New York-Style Pizza? Learn About This Famous Pizza Style
- If you’ve ever visited New York City, it’s likely that you took the opportunity to indulge in a piece of pizza.
- In NYC, there are hundreds of slice shops, pizzerias, and pizza restaurants, all of which specialize in the city’s renowned and distinctive pizza.
- Pizza was introduced to New York City (and America) by Italian immigrants in the early 1900s, and the New York-style slice evolved from Neapolitan-style pizza.
Slices of New York-style pizza are huge and broad, with a thin crust that is foldable while yet remaining crispy on the outside.Tomato sauce and mozzarella cheese are customarily slathered on top, with any other toppings being piled on top of the mozzarella cheese.Pizza that does not have any additional toppings is referred to as ″plain,″ ″normal,″ or ″cheese.″ About, the pizza is offered by the slice or as a full pie, which is rather large (typically 18 inches in diameter) and is divided into eight slices.Customers frequently purchase a slice to take with them on the move, folding it in half vertically to make a sandwich.
Traditionally, New York-style pizza was baked in a coal-fired oven, and while a few establishments still employ this method, the majority of establishments now utilize a standard gas oven.
History
- In 1905, Gennaro Lombardi opened America’s first pizzeria, Lombardi’s, in Manhattan’s Little Italy area, serving enormous, broad pies that became known as ″New York-style pizza.″ This was the beginning of what is now known as New York-style pizza.
- The pizzas were made by an employee named Antonio Totonno Pero, and slices were sold for 5 cents each.
- Totonno left the store in 1924 to create his own pizza on Coney Island, which he named Totonno’s.
Patsy’s in Harlem, which began in 1933, and both Lombardi’s and Totonno’s employed coal-fired ovens; all three establishments are still in operation today.Known for serving what many consider to be the greatest pizza in New York City, Di Fara Pizza, which first opened its doors in 1964 and has been operated by Domenico DeMarco since since, combines the best of both New York and Neapolitan traditions.It is estimated that there are more than 100 Ray’s Pizza locations in New York City, all of which are independently owned (although a few have multiple locations).The name ″Ray’s Pizza,″ or any of its many variations (including ″Famous Original Ray’s Pizza,″ ″Ray’s Original Pizza,″ and ″World-Famous Original Ray’s Pizza″), is associated with dozens of pizzerias throughout New York City.
Ray’s Pizza was founded in 1959 by Ralph Cuomo in Little Italy, and it was shuttered in October 2011 by the Cuomos.
Ingredients
- A conventional Neapolitan pizza contains less ingredients than a New York-style pizza, which has more.
- In order to make the dough, which is often hand-tossed, sugar and olive oil are typically added to high-gluten bread flour, yeast, and water.
- Some individuals believe that the particular flavor and texture of the crust is due to the minerals present solely in New York City’s tap water, which they believe is the case.
While the heavily-seasoned cooked tomato sauce is typically made from olive oil, canned tomatoes (with oregano and basil added), garlic, sugar, salt, and herbs such as oregano and basil (along with crushed red pepper), the simple Neapolitan sauce is made from uncooked crushed tomatoes (with oregano and basil added).The cheese used in Neapolitan-style pizza is always shredded low-moisture mozzarella, not fresh slices as you’d see on other types of pizza.New York-style pizzas, as previously indicated, can contain extra toppings such as any number of veggies, meats such as pepperoni and sausage, or different types of cheese on top of the mozzarella cheese, among other things.Garlic powder, crushed red pepper, dried oregano, and grated Parmesan cheese are some of the common condiments to sprinkle on top of a slice of bread after it has come out of the oven.
The 26 best pizza places in Upstate NY, ranked by Yelp for 2019
- Upstate New York is home to a plethora of world-class Italian restaurants, bakeries, bistros, and other establishments, many of which can be relied upon to serve you a delicious pizza pie.
- Anyone may discover their perfect slice of pizza in Upstate New York, from a classic New York slice to a gourmet thin-crust speciality and even regional specialties.
- These 26 eateries are excellent locations to start your search.
Check to see whether your favorite pizzeria made the list of the finest pizza locations in Upstate New York for 2019, as compiled by Yelp.com.METHODOLOGY According to Yelp.com, the following is a list of the finest pizza places in Upstate New York state.According to Yelp, all of the establishments on this list are classified as ″pizza.″ The ″best″ is determined by an algorithm that takes into account factors such as the number of reviews, the star rating of a business, and the length of time a business has been in operation, among other things.Similarly, the number of negative (1- and 2-star) reviews is an important aspect to consider, as it may result in a higher ranking for a restaurant with fewer total reviews than a restaurant with the same star rating but a greater number of reviews.
Users of Yelp.com have contributed all of the photographs.4.5 ratings, 26 reviews for Di Lauro’s Bakery & Pizza (Onondaga County) at $4.5 per star.The following is what one client had to say: ″A hot Italian loaf of bread and a piece of explosive crumbled sausage pizza as you pay and drive home.″ Damn, it’s very good!For those who like to cook their own pizza, they also sell pizza dough as well as fresh shredded mozzarella.
Website502 E Division St, Syracuse, NY 13208, United States Other subcategories include: Bakeries Yes, delivery is available.Yes, takeout is available.The 25th Rohrbach Beer Hall & Brewery (Monroe County) – $$4.5 stars based on 70 reviews ″I come here on a regular basis with my lover,″ one consumer explains.I’m a big fan of the environment.
Afterwards, we play a board game, purchase many flights of beer, and eat the buffalo chicken pizza and pretzels that have been ordered.The pretzels are served with a garlic oil dip that is just delicious, and the pizza is thin and crunchy.Always prompt and courteous service, as well as delec
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