The Best Pizza in New York City

Anthony Mangieri makes every ball of dough and every pizza by hand, each day, and his own site says so in those words. Doors open Thursday, Friday and Saturday at five, last reservation at 9:45, one pizza held per seated guest — no slices at any point. Order the Marinara and watch what tomato, garlic and oregano do when nothing else is hiding them.

UNA PIZZA NAPOLETANAAnthony Mangieri's legendary NYC pizzeria. Anthony Mangieri is a pioneer of Neapolitan-style pizza in the United States.https://unapizza.com/

Mark Iacono bought a shuttered Carroll Gardens candy store and turned it into a pizzeria; his site calls him an accidental pizzaiolo. The pizza menu has exactly one item on it. Cash only, bring your own wine, closed Tuesdays. You order the Large Pie with Basil, pick toppings from a short list, and wait however long it takes.

Brooklyn | Lucali in Brooklyn, NYVisit Lucali in Brooklyn, NY at 575 Henry Street. Open 5pm - 11pm & Closed on Tuesday.https://www.lucali.com/location/lucali-brooklyn/

Opened in 2016 on the Chinatown and Lower East Side border by Scarr Pimentel, who was born and raised in Manhattan around family working in food. The slice window runs halal beef instead of pork and keeps a vegan version of nearly everything. Get the Hotboi — pepperoni, jalapeños and hot honey over a crust with real chew — and eat it standing at the counter.

Home | Scarr's Pizza in New York, NYElevated slice shop in the heart of the Lower East Side serving pizzas made with high quality ingredients in a hip, welcoming & fun atmosphere frequented by locals as well as art/fashion/music crowd.https://www.scarrspizza.com/

Ridgewood's corner slice shop ferments its dough for five full days, a claim it makes plainly on its own page, and you can hear the difference when the crust goes. Ask for the Minucci pie — sausage, pepperoni and Calabrian chilis, hot enough to slow you down. Queens gets left out of this argument more often than the pizza there deserves.

Bushwick, 346 Himrod Street, and the dough is the entire point: wood-fired, blistered around the rim, chewy in the middle. The wine list is short and unusually good — this is a pizzeria that wants you to sit down. Cicero is the one to get: onions, sharp provolone, preserved tomatoes, oregano. There is a second room in the East Village, but Himrod Street is the one that matters.

Gravesend since 1939, and the square is why people drive out here: cheese under the sauce, thick and airy, sold by the slice at a counter that never needed updating. The World Famous L&B Sicilian Pie is the whole argument in one bite. Get spumoni afterwards, obviously. It is in the name for a reason.

Family owned since 1924, out at the far end of Coney Island, coal-fired and stubbornly small. When checked in August 2026 the site listed weekend afternoons only, takeout at the window. The 14-inch Totonno's Traditional Pizza is mozzarella, tomato, grated cheese and oil, and that is the entire idea. Nothing here has been modernised, which is exactly the point.

Totonno's Pizzeria Napolitana - Family Owned Since 1924The best pizza in NYC, and the World!https://www.totonnosconeyisland.com/

Pelham Bay's neighbourhood shop is over 65 years deep by its own count, and the sausage is what people come for — crumbly, fennel-heavy, scattered across the pie rather than laid down in rows. Order the Sausage Pie, eat it standing at the counter, and you will understand why Bronx people get short with anyone claiming the good pizza is all in Brooklyn.

Louie and Ernie's Pizzahttps://louieanderniespizza.com/

Serving Staten Island since 1960, and the crust goes so thin it turns translucent under the cheese. The Tri-Pie splits one pizza three ways — tomato, vodka, pesto — which sounds like a gimmick right up until you eat it. There is a Manhattan branch now, but Victory Boulevard is the original and the one worth the ferry.

Giovanni Sasso dismantled his coal oven and moved it to 278 Bleecker Street, and Resy's March 2026 guide calls the room the longest continuously open pizzeria in America. No slices, ever — whole pies only. The John's Original is mozzarella, tomato and char, eaten in a wooden booth carved up by a century of initials.

John's of Bleecker St. - Greenwich Village, New York, NYJohn's of Bleecker Street was founded by Italian immigrant Giovanni John Sasso at the turn of the 20th century. John's was originally established on Sullivan Street, in the heart o...https://johnsofbleecker.com/

Astoria, 37-08 30th Avenue, and the man on the sign is gone; the site calls it the home of the late great Andrew Bellucci and says it is continuing the legacy of the Don of Dough. Big Paulie's Margherita is the one to get — fresh mozzarella, tomato, pecorino, parmigiano and garlic cut razor-thin, which is the detail the whole pie turns on.

Andrew Bellucci's Pizzeria | Best Pizza in Astoria, 11103https://andrewbelluccispizzeria.com/

America's first pizzeria opened on Spring Street in 1905 and the coal oven still does the work, a block from where Gennaro Lombardi started. Skip the Margherita and take Our White Pizza instead — fresh mozzarella, ricotta, romano, garlic and basil, no tomato at all. The history carries some of the weight here, and that is a fair trade.

America's First Pizzeria | Little Italy NYC | Lombardi's Since 1905 Gennaro Lombardi crafted pizza in the United States using his bakers trade he learned from Naples.Lombardi is credited with developing New York St...https://www.firstpizza.com

Nolita's ristorante puts a date on its own house pie: the menu says the classic runs on a Pappalardo recipe established in 1960. Thin, cracker-edged, built for a full table with pasta on it too; this is a restaurant that happens to make great pizza. The TIE DYE Pizza stripes vodka sauce, tomato and pesto across one crust, a trademarked name and better than that makes it sound.

Rubirosa Ristorante | Italian Restaurant in New York, NYRubirosa is located in the heart of Nolita and its clientele bridges the gap between the old and new neighborhood regulars. Rubirosa's homey and comfortable atmosphere welcomes every occasion!https://www.rubirosanyc.com

Bed-Stuy at 93 Howard Avenue, with outposts in Queens and on the Lower East Side, which makes it the rare slice shop working three boroughs at once. The Sweet Oxtail Chili pie is exactly what the name promises — braised oxtail and sweet chili over a slice built to carry it. No other slice in the city is doing that, and the shop knows it.

Cuts & Slices: The Best NYC Pizza RestaurantCuts & Slices: Your go-to NYC pizza restaurant offering creative pizza toppings and a community vibe. Try our famous Oxtail Pizza today!https://www.cutsandslicesnyc.com

Port Richmond Avenue got a tavern in 1937, and pizza only in 1951 when Carlo Denino started making it — a history the group tells on its Greenwich Village site rather than on the Staten Island page linked here, which offers the address and the King Of NY Style Thin Crust Pizza line and little else. Time Out's October 2025 guide sends you to the Clam Pie. New Jersey and California outposts exist now; this is the original.

Brothers Peter and Danny Aggelatos run this Astoria room at 34-12 31st Avenue, turning out Neapolitan pies with leopard-spotted rims. Resy's March 2026 guide points at the Chico Verde — lacinato kale, garlic, tomato, chile and pangrattato scattered over for crunch. A green pizza reads like a hedge on a list like this, right up until you eat one.

MilkflowerTop pizza place in Astoria, Queens for neapolitan pie lovers of New York City.https://www.milkflowernyc.com

Dongan Hills bar first and pizzeria second, at 60 Hancock Street, wood-panelled and completely uninterested in being discovered. The menu's short list of pizza favourites runs to shredded pork with peppers and onions, which is not a topping you meet often and works better than it has any right to on a thin bar crust. Staten Island keeps its best pizza in taverns like this, which is part of why the borough gets skipped.

Lee's Tavern – Best Pizza and Bar in Staten IslandJTNDY2VudGVyJTNFJTNDZm9udCUyMGNvbG9yJTNEJTIyd2hpdGUlMjIlM0UlM0Nmb250JTIwZmFjZSUzRCUyMkFudGljJTIwU2xhYiUyMiUzRSUzQ2ZvbnQlMjBzaXplJTNEJTIyNnB4JTIyJTNFV0VMQ09NRSUyMFRPJTIwTEVFJTI3UyUyMFRBVkVSTiUzQyUyRmZvbnQlM0UlM0MlMkZmb250JTNFJTNDJTJGZm9udCUzRSUzQyUyRmNlbnRlciUzRQ== JTNDYSUyMGhyZWYlM0QlMjJodHRwcyUzQSUyRiUyRmxlZXN0YXZlcm5ueWMuY29tJTJGd3AtY29udGVudCUyRnVwbG9hZHMlMkYyMDI1JTJGMDYlMkZMZWVzLVRhdmVybi1NZW51LXdpdGhvdXQtcHJpY2luZy0xLnBkZiUyMiUzRSUzQ2NlbnRlciUzRSUzQ2RpdiUyMGNsYXNzJTNEJTIyYnV0dG9uJTIyJTNFVmlldyUyME1lbnUlM0MlMkZkaXYlM0UlM0MlMkZjZW50ZXIlM0UlM0MlMkZhJTNF JTNDYSUyMGhyZWYlM0QlMjJ0ZWwlM0ElMjAxLTcxOC02NjctOTc0OSUyMiUzRSUzQ2NlbnRlciUzRSUzQ2RpdiUyMGNsYXNzJTNEJTIyYnV0dG9uJTIyJTNFUGxhY2UlMjBPcmRlciUzQyUyRmRpdiUzRSUzQyUyRmNlbnRlciUzRSUzQyUyRmElM0U= JTNDcCUzRSUwQSUzQ2NlbnRlciUzRSUzQ2ZvbnQlMjBmYWNlJTNEJTIyQW50aWMlMjBTbGFiJTIyJTNFJTNDZm9udCUyMHNpemUlM0QlMjI3cHglMjIlM0UlM0Nmb250JTIwY29sb3IlM0QlMjJ3aGl0ZSUyMiUzRUlORk8lM0MlMkZmb250JTNFJTNDJTJGZm9udCUzRSUzQyUyRmZvbnQlM0UlM0MlMkZjZW50ZXIlM0UlMEElM0NhJTIwaHJlZiUzRCUyMmh0dHBzJTNBJTJGJTJGZ29vLmdsJTJGbWFwcyUyRm9FMk12c1ZGWXpUZG9SN3c1JTIyJTNFJTNDY2VudGVyJTNFJTNDZm9udCUyMGZhY2UlM0QlMjJBbnRpYyUyMFNsYWIlMjIlM0UlM0Nmb250JTIwc2l6ZSUzRCUyMjVweCUyMiUzRSUzQ2ZvbnQlMjBjb2xvciUzRCUyMndoaXRlJTIyJTNFNjAlMjBIYW5jb2NrJTIwU3QuJTIwU3RhdGVuJTIwSXNsYW5kJTJDJTIwTlklMjAxMDMwNSUzQyUyRmZvbnQlM0UlM0MlMkZmb250JTNFJTNDJTJGZm9udCUzRSUzQyUyRmNlbnRlciUzRSUzQyUyRmElM0UlMEElM0NjZW50ZXIlM0UlM0NhJTIwaHJlZiUzRCUyMnRlbCUzQTEtNzE4LTY2Ny05NzQ5JTIyJTNFJTNDY2VudGVyJTNFJTNDZm9udCUyMGZhY2UlM0QlMjJBbnRpYyUyMFNsYWIlMjIlM0UlM0Nmb250JTIwc2l6ZSUzRCUyMjVweCUyMiUzRSUzQ2ZvbnQlMjBjb2xvciUzRCUyMndoaXRlJTIyJTNFR0lWRSUyMFVTJTIwQSUyMENBTEwlMjAlMjg3MTglMjklMjA2NjctOTc0OSUzQyUyRmZvbnQlM0UlM0MlMkZmb250JTNFJTNDJTJGZm9udCUzRSUzQyUyRmElM0UlM0MlMkZjZW50ZXIlM0U=https://leestavernnyc.com/

Arthur Avenue is the Bronx's Little Italy, and this trattoria at 2357 buys its meat and fish off that same street, which its own page states outright, then bakes in a wood-burning brick oven. La Cirilo is the order — squash purée, truffle cream, mushrooms, per Resy's March 2026 write-up. Two of the group's four rooms sit up in Westchester, so check you are at the Bronx one.

Zero Otto Nove - Bronx, NY - The Little Italy Of The BronxZero Otto Nove TRATTORIA in Bronx, NY. One of the most charming ways to experience NY’s Real Little Italy is stepping by Zero Otto Nove.https://zeroottonove.com/bronx