Unearth The Voyage
New York City has earned its reputation as the pizza capital of America, and for good reason. From coal-fired classics to wood-oven Neapolitan gems, the five boroughs offer slices and pies that keep locals coming back week after week. Whether you crave a quick fold-and-go slice or a sit-down pie worth the wait, these fifteen pizzerias represent the very best the city has to offer in 2025.
1. Lucali (Carroll Gardens, Brooklyn)
Mark Iacono’s tiny Carroll Gardens gem has become legendary for one simple reason: perfection takes time. Every pie emerges from the brick oven with a thin, blistered crust that strikes the ideal balance between crisp and chewy.
Cash is king here, and you won’t find slices—only full pies and calzones made to order. The no-reservations policy means lines start forming well before opening, so plan to arrive early.
Located at 575 Henry Street, this candlelit spot offers an intimate dining experience that feels worlds away from typical pizza joints. Patience pays off with every bite.
2. Di Fara Pizza (Midwood, Brooklyn)
Dom DeMarco built an empire one basil leaf at a time, and his Avenue J original continues that tradition today. Each pie gets finished with a generous drizzle of olive oil and hand-torn basil that makes the whole room smell incredible.
The wait can stretch long, especially on weekends, but watching the craft unfold behind the counter is half the experience. You can order whole pies or grab slices if you’re in a hurry.
Find this Brooklyn legend at 1424 Avenue J, where decades of pizza history live on in every crispy, cheese-covered bite.
3. Scarr’s Pizza (Lower East Side)
Scarr Pimentel takes his dough seriously—so seriously that he mills his own flour on-site. The result is a crust with depth and character you won’t find at your average slice joint.
At the larger Orchard Street location (35 Orchard St.), you’ll discover both classic New York slices and full pies with that signature crisp-chewy texture. The space feels modern yet unpretentious, perfect for a quick lunch or casual dinner.
Quality ingredients and old-school technique combine to create something special. Whether you grab a slice to go or settle in with a whole pie, the flavor speaks for itself.
4. Una Pizza Napoletana (Lower East Side)
Anthony Mangieri approaches pizza-making like an artist approaches a canvas—with obsessive attention to every detail. His Neapolitan pies have earned cult status among pizza purists who appreciate minimalism done right.
The menu stays short by design, focusing on a handful of perfectly executed varieties. Each margherita showcases the quality of ingredients and the careful fermentation process that makes the dough so special.
Located at 175 Orchard Street, this Lower East Side shrine draws crowds willing to wait for what many consider the city’s finest Neapolitan pizza. Reservations are recommended for dinner service.
5. L’Industrie (Williamsburg & Lower Manhattan)
What started as a Williamsburg sensation has grown into a mini-empire, and the quality hasn’t suffered one bit. Florian Wehrli’s slices and pies have developed a devoted following thanks to creative toppings and flawless execution.
The burrata-topped specials deserve their reputation—creamy, rich, and balanced with bright tomato sauce underneath. Multiple locations now make it easier to satisfy your craving without trekking across the city.
Whether you grab a slice on the go or order a full pie to share, the attention to detail shines through. Check their website for current locations and hours.
6. Mama’s TOO! (Upper West Side)
Roman-style squares might seem unusual for New York, but one bite explains why this Upper West Side spot has won over locals. The long fermentation creates big, bold flavor and those irresistible crackly edges.
Located at 2750 Broadway, Mama’s TOO! offers both squares and traditional rounds, available by the slice or as whole pies. The airy, well-developed dough sets these slices apart from the competition.
Lines can form during peak hours, but the staff keeps things moving efficiently. Try a square if you’re new—the texture and flavor profile will surprise you in the best possible way.
7. Paulie Gee’s Slice Shop (Greenpoint, Brooklyn)
Paulie Gee built his reputation on wood-fired Neapolitan pies, but his Greenpoint slice shop proves he can nail the New York classics too. Grandma slices, Sicilian squares, and traditional rounds all get the quality treatment they deserve.
The vibe feels refreshingly old-school, even though the ingredients and technique reflect modern standards. Located at 110 Franklin Street, the shop offers both takeout and delivery for maximum convenience.
Each slice shows the kind of care usually reserved for sit-down restaurants. The result is nostalgic New York pizza elevated by someone who truly understands the craft.
8. Rubirosa (Nolita)
The Tie-Dye pie has become something of an Instagram legend, but don’t let social media hype fool you—this creation genuinely delivers. Vodka sauce swirled with pesto and covered in mozzarella creates a flavor combination that shouldn’t work but absolutely does.
Beyond the signature pie, Rubirosa serves excellent thin-crust rounds in a lively dining room at 235 Mulberry Street. The energy buzzes, especially on weekend nights when the place fills with locals and tourists alike.
Reservations help, though the bar area accepts walk-ins if you’re willing to wait. The full Italian menu offers plenty of options beyond pizza too.
9. Pasquale Jones (Nolita)
Wood-fired pizzas meet a carefully curated wine list at this Nolita hotspot that elevates pizza night into a proper dining experience. The clam pie showcases what happens when quality ingredients meet skilled technique.
Located at 187 Mulberry Street, Pasquale Jones opens for dinner Wednesday through Sunday, with weekend brunch service added to the schedule. The space feels polished yet approachable, perfect for date night or a special occasion.
Reservations are strongly recommended, as this popular spot fills up quickly. Beyond pizza, the menu offers seasonal dishes that change regularly based on what’s fresh and available.
10. Ops (Bushwick & East Village)
Natural fermentation and wood-fired ovens create pizzas with complex flavor that goes way beyond your average pie. Both the Bushwick and East Village locations offer distinct menus, giving regulars a reason to visit both spots.
The wine program deserves special mention—thoughtful selections that pair beautifully with the naturally leavened crusts. Each location has its own personality, though both emphasize quality ingredients and careful preparation.
Reservations help during busy periods, especially for weekend dinners. The casual atmosphere encourages lingering over another glass of wine and maybe one more slice, because why not?
11. Joe’s Pizza (Multiple NYC locations)
Sometimes you just need a perfect New York slice, and Joe’s delivers exactly that without any fuss or pretension. Thin, foldable, and balanced—these slices define what tourists dream about and locals depend on.
The original Carmine Street location has been serving since 1975, though several other outposts now dot the city. Each maintains the same commitment to consistency that made Joe’s a household name.
No need to overthink your order here—grab a plain slice or add pepperoni if you’re feeling fancy. The beauty lies in simplicity executed flawlessly, slice after slice, year after year.
12. Motorino (East Village, UWS & Williamsburg)
Neapolitan technique meets creative topping combinations at Motorino, where the Brussels sprout and pancetta pie has quietly become a sleeper hit. The vegetable’s slight bitterness balances perfectly against salty pancetta and creamy cheese.
Multiple locations across Manhattan and Brooklyn make it easy to satisfy a craving without traveling far. Each spot maintains consistent quality, whether you order a classic margherita or venture into more adventurous territory.
The blistered, leopard-spotted crusts show proper Neapolitan form, while thoughtful toppings prove tradition and innovation can coexist beautifully. Check their website for locations and current hours.
13. John’s of Bleecker Street (Greenwich Village)
Coal ovens have been firing pies at this Greenwich Village institution since 1929, and the tradition continues strong today. The intense heat creates a thin crust with distinctive char marks and a texture that’s become a New York benchmark.
One important rule: no slices here, only whole pies. Located at 278 Bleecker Street, this historic spot attracts both neighborhood regulars and pizza pilgrims from around the world.
The old-school atmosphere adds to the experience—red-checked tablecloths, brick walls, and the unmistakable smell of coal smoke. Cash or card accepted, but patience required during peak hours.
14. Prince Street Pizza (Nolita)
The SoHo Square has achieved legendary status for good reason—thick, pillowy Sicilian dough topped with pepperoni cups that curl into crispy little grease pools. One slice feels like a meal, and the line outside proves everyone knows it.
Located at 27 Prince Street, this Nolita institution moves crowds efficiently despite constant demand. Both slices and whole pies are available, though most people come specifically for that famous square.
The pepperoni cups aren’t just for show—they concentrate flavor and add textural contrast to the soft, airy dough underneath. Expect to wait, but the line moves faster than it looks.
15. Fini Pizza (Williamsburg, Barclays Center Plaza & Brooklyn Heights)
Brooklyn’s newest pizza sensation is quickly expanding across the borough, and locals couldn’t be happier about it. Fini nails both classic New York slices and Sicilian squares with the kind of consistency that builds loyal followings.
Multiple locations in Williamsburg, near Barclays Center, and in Brooklyn Heights make it convenient no matter where you’re exploring. The approach stays straightforward—quality ingredients, proper technique, and fair prices.
Both slices and whole pies showcase the care put into dough development and topping selection. As Fini continues expanding, it’s proving that newcomers can still make their mark in New York’s competitive pizza landscape.
