A Guide to the Best Pizzerias in New York City

Pizza in New York is a part of the city's culture and history. Each pizzeria has its story, often reflecting the neighborhood's character and the passion of the people who run them. Here are 10 of the best pizzerias in New York that you should try.

Frank Tuttolomondo’s pizzeria on Broadway between 105th and 106th Streets is currently the biggest name in New York pizza. At the beginning of 2026, Time Out named it the best pizza in the world, with the top spot going to the Cacio e Pepe slice: a combination of mascarpone, aged mozzarella, Pecorino Romano, and Parmigiano Reggiano under a blizzard of grated cheese. Falstaff reports that Mama’s Too has long since moved into the category of cult destinations with a massive social media following. The square slices here are hard to identify - not quite Detroit style, not exactly Sicilian, and not quite focaccia. The crust is crispy and porous, made from well-fermented dough. In addition to the "standard" menu, you can find slices topped with elote-style corn, sautéed pear, or fried chicken. That a second location has opened in the West Village - and the lines there are just as long.

In the spring of 2026, L'Industrie opened its third location on Grand Street in Little Italy (Time Out), proving that demand remains as high as ever. There is a line here at any time of day. The owner is Italian native Massimo Laveglia. The signature "L'Industrie" slice -  topped with prosciutto and burrata -  costs $7.50 and has become the unofficial symbol of the shop. The dough undergoes a long fermentation process, giving the crust a flavor reminiscent of high-quality artisanal bread -  which is the main thing that sets it apart from most slice shops in the city.

Mark Iacono opened Lucali in 2006 to save his childhood candy store in Carroll Gardens from demolition. Since then, little has changed: one pizza on the menu, the occasional calzone, BYOB, candlelight, no reservations, and no delivery. The waitlist opens at 4:00 PM, but regulars start lining up as early as 2:00 PM. The thin New York crust is crispy, topped with crushed garlic and a tomato sauce that is a bit sweet and a bit tangy. It’s a place where the line is part of the experience, whether you like it or not, and you can buy wine right across the street.

Di Fara opened in 1965 and has been making legendary pizzas in South Brooklyn ever since. For decades, the founder, Dom DeMarco, personally stretched the dough and snipped fresh basil right over the finished pies -  today, his family carries on that legacy. Three types of cheese, olive oil, and fresh basil. The crust is crispy and noticeably salty; a slice gives a satisfying crunch when you fold it in half. People travel all the way from New Jersey just to eat here -  and that is probably the best endorsement it could have.

If someone in New York asks, “Where can I get a proper slice?” the answer is almost always “Joe’s Pizza.” It’s considered one of the most iconic spots for classic pizza in the city, with the original location at 7 Carmine Street since 1975. Thin crust, tomato sauce, mozzarella - about $3 - 4 for a plain cheese slice, no unnecessary toppings or Instagram gimmicks. Open until 3 - 5 a.m., with several locations across the city, and fast service.

Prince Street Pizza in Nolita started as a small slice shop on Prince Street and became famous thanks to a single slice -  the Spicy Spring: a square Sicilian with thick dough, Fra Diavolo sauce, mozzarella, pecorino, and pepperoni that caramelizes in its own fat. This slice regularly appears on New York “must-try” lists, and there’s almost always a line, especially on weekends.

John's of Bleecker Street, opened in 1929, uses a coal-fired oven and serves no slices - only whole pies. It consistently ranks among the top pizzerias in New York on Yelp. Expect a thin crust with a characteristic char from the coal, in classic New York style. The interior features old wooden booths, with walls covered in autographs and graffiti collected over the past century. Service can be slow, but the overall atmosphere more than makes up for the wait.

Patsy's Pizzeria opened in 1933 in Harlem and is often credited with pioneering the idea of selling pizza by the slice rather than only whole pies. They use a coal-fired oven and stick to a thin crust with a light char - a style they haven’t strayed from.

They’ve recently opened a newer location near Flatiron. Among the classics, the Polpette is worth noting - a pizza topped with small meatballs. It’s not chasing trends, but the quality has stayed consistent for decades.

Rubirosa borrowed its recipe and style from the legendary Staten Island spot Joe & Pat’s. The crust here is almost like matzo - extremely thin and crisp.

The signature dish is the vodka sauce pizza, which they execute especially well. Because of how delicate the crust is, it’s best not to overload it with toppings - most people don’t anyway, since the vodka pie delivers everything it needs on its own.

It’s a sit-down spot that takes reservations, which is already a rarity among top-tier pizzerias in the city.

Best Pizza, opened in 2010 by Frank Pinello, is best known for its white slice with caramelized onions and a sesame-seed crust.

The decor is simple and distinctive - paper plates on the walls, each with pizza drawings from visitors. It’s walk-in only, no reservations.

Pinello is one of the more prominent voices of the new wave of American pizzaiolos, but the shop itself stays unpretentious and straightforward. Located in Williamsburg, where pizza competition is already fierce, it still holds its own comfortably.