These Are The 19 Best Pizza Shops In New York

One of the most prototypical pizza offerings in New York is a slice, but you won't find that at John's of Bleecker Street, which has stood strong since 1929. Here, your only option is a whole pie, but frankly, given the delicious pizza and ambiance of this old-school joint, that's not a problem: It is, quite simply, one of the greatest.

The dining room at John's is decorated with photos of famous patrons and complemented by the hand-carved names of many less illustrious but no less wholehearted fans. This slightly grungy style is frankly the ideal atmosphere in which to sample the coal-fired brick oven-cooked pies topped with anything you like, from fennel-laced sausage to meatballs, peppers to onions, and any topping can be put on either half or the whole pie. Even for a self-designated "total snob" who "refuse(s) to accept that you can get a proper pizza anywhere outside Italy," John's has "one of if not the best pizzas."

A special shout-out to the prototypical house salad with romaine, mushrooms, onions, and house-made red wine vinaigrette, which is the ideal foil to these massive, cheesy pizzas.

So named for the grandma-style (aka Sicilian) rectangular pizzas that are its claim to fame, this Gotham Market spot was met by some skepticism by the Infatuation reviewer who wasn't sure that the "people behind a ramen restaurant on the LES" could craft a pizza to meet their expectations. "But they pulled it off," writes the reviewer.

These square slices are all about the crust, according to the reviewer. "The crunchy, airy squares are so light that you can eat three of them and still stay awake during your boss's speech on boosting morale," they write.

One Yelp reviewer praised the combo of old-school retro pizza joint vibes with "modern touches" saying, "If you're a fan of square slices then you will not be disappointed by the quality of the pizza here. It's clear a lot of time went into developing a great crust based on how (...) balanced it is — a satisfying chew with a simultaneously airy almost-crispness to it." The review further went on to add that "It's a difficult balancing act, but Corner Slice has it down to a delicious science."

Williamsburg Pizza is a mini-chain of typical paper plate pizza joints the likes of which New York is teeming with, but the quality here is on point, and the sheer size means that "a single slice usually does the trick," according to the Infatuation.

Unlike many spots in the hipster haven with which it shares its name, the folks behind Williamsburg "don't speak at length about where their flour is milled," writes the reviewer. "They just serve some really good pizza." Their main claim to fame? The Fresh! as the storefront sign declares.

The square slices are of particular note, with their beautifully buttery crusts, as are the unique topping options, like the apple bacon square or white truffle oil drizzled atop a wild mushroom slice. And a special hats off to the gluten-free option, which one Yelp reviewer notes scratched her itch for a typical New York pizza that met the demands of her dietary needs.

You can't talk about New York-style pizza joints without a reference to Joe's. For many, this pizza spot on Carmine Street makes the best (and most reasonably priced) typical New York City slice around.

"Joe's is the best slice in Manhattan," writes the Infatuation. "It's been like that forever and will remain that way for eternity. If you can make a case for any other slice on the island of Manhattan, please let us know. Then again, you can't, so don't bother." Strong words. 

In all seriousness, this slice is so special perhaps because it's devoid of many of the bells and whistles adorning more hipster pies. On any given day, the pizza counter at Joe's may boast plain, fresh mozzarella, Sicilian, and maybe a pepperoni slice. The Joe's experience is nothing if not efficient: In under 15 minutes, you can snag a slice fresh out of the oven on a paper plate, just as the NYC pizza gods intended.

Patsy's may not ship pizzas, but Roberta's does! With fans ranging from the Clinton family to Beyonce and Jay-Z and more, Roberta's is a Bushwick legend known for its wood-fired pizza ... and its hour-long lines. 

"The city's love affair with Roberta's seems stronger each year," writes the Michelin guide of this staple, "and for good reason."

Don't get discouraged by the potential wait, though: Once you step through that iconic red door and into the shabby-chic, oh-so-Brooklyn vibe of Roberta's, you'll get what all of the fuss is about. Indeed, the simple, Neapolitan-style pizza is well worth the wait, topped as it is with either house-made mozzarella and tomato sauce or other, more novel combos like pineapple and prosciutto, taleggio and guanciale, or soppressata and jalapeño. You can even snag a punny "Vladimir Putinesca" with anchovies, olives, and capers. Whatever you choose, that perfectly blistered crust will be the ideal foil for the truly top-notch toppings.

Two Boots may be a nationwide chain today, but it got its start in the East Village, so we think it counts as an NYC pizza place. And today, over 30 years after it was first founded, it remains well with a visit. 

Two Boots is named for the similar geographical shapes of Italy and Louisiana. Specialized in thin-crust pies and "wackier" combos, Two Boots is the place to be for pizza topped with anything from crawfish to creoel chicken not to mention red pepper pesto, fresh garlic, breaded and fried eggplant, and more. Its pies are nearly always punny in name (think Night Tripper, The Bayou Beast, or Meat the Mets) and anything but boring; indeed, Two Boots has been around forever for a reason. And a special shoutout to its vegan pies made with Daiya plant-based cheeses, which mean that anyone can dig into a slice here.

This Coney Island staple, which has been operating on the same spot since 1924, threatened closing during the pandemic, sparking fear in the hearts of its biggest fans. Luckily, the closure proved to be only temporary — much to the relief of stalwart lovers of these thin-crust pizzas cooked in a coal oven and topped with ingredients straight from Italy. 

Totonno's is a family affair, run by the grandchildren of Anthony (Totonno) Pero, who got his start working for Lombardi's — NYC's first licensed pizzeria — in the early 1900s. It's the oldest family-run pizzeria in the country. Totonno's more than makes up for its almost legendarily rude and cold service with what is "seriously THE BEST PIZZA" according to reviewers. "In my opinion, the best, yes the wait is long but boy you'll be glad you waited, the best!" said one reviewer before adding, "How many times can I say the best pizza[?]"

A Bronx staple — nay, legend — Louie and Ernie's was categorized as an "iconic" pizzeria by Eater, and for good reason. This neighborhood joint, which has been open since 1959, boasts some of the best thin-crust pizza in town. First opened by the eponymous Louie and Ernie, brothers who got their start in Harlem in 1947, this Pelham Bay staple also makes tasty calzones.

Louie and Ernie's is simple pizza at its finest. The restaurant is known particularly for its white and sausage pies, and they certainly don't skimp on the toppings here. The Godfather, specifically, boasts a delicious hodgepodge of sausage, pepperoni, mushrooms, peppers, and onions, but you can also mix and match meats and veggies as you like. Whether you go for a loaded pie or grab a simple slice, no matter what you choose, one thing is for sure: You definitely won't fuhgeddaboudit!

Artichoke Basille's is nothing if not divisive. There are always super long lines to get your hands on one of the mini-chain's massive cream-and-artichoke topped slices, but for some, like Paulie Gee of Paulie Gee's pizzeria in Greenpoint, the charred crust veers into the wholly burnt territory, while Serious Eats' Adam Kuban claims the slice's texture is off: too crisp to fold and soggy in the middle. The artichoke slice is this spot's namesake for a reason, with a thick crust topped with butter, cream, and, by some accounts, not quite enough artichoke.

Reviewer J. Kenji López-Alt writes, indeed, that the ultra-hefty slice should not be folded — it's just too heavy, and the cracker-thin crust just shatters. But he loves the balanced sauce, the rich cheese, and the toppings.

"I can easily see how a New Yorker could look down on this slice," he writes. "And that's because it's not a New York slice. However, I personally find it pretty delicious. I've done pizza walking tours with non-New Yorkers (who thus don't have a New York pizza bias), more than one of whom have said Artichoke's Margherita was the best they tasted." So what if it's not a "New York-style pizza" good pizza is good pizza. 

Brooklyn's L&B Spumoni Gardens is a neighborhood staple, open since 1939 and home to one of the top Sicilian pizzas around. Seriously. Chewy and doughy with a crispy bottom surface, these slices are known for a thinner layer of cheese (wait, don't go!) and a very thick layer of red sauce. That balance is key: gooey cheese marries with that sauce both sweet and acidic, and a choir of angels singing.

"That sauce is what it's all about," writes The Infatuation. "Like it or love it, this slice is different than any you've had."

Unsurprisingly, L&B Spumoni Gardens is also known for its namesake spumoni. This frozen Italian dessert is essentially a milk sherbet — consider it the lovechild of Italian ice and ice cream. It unites pistachio, almond, and chocolate flavors for an all-in-one sweet that's beloved by visitors and locals alike. In fact, Brooklynite Joey Fatone is purportedly a massive fan!