Talking about pizza in New York is not talking about fast food.
It is talking about identity, about the history of Italian immigrants who arrived in the city more than a century ago and turned bread with tomato into something that now draws three-hour lines in any weather.
New York pizza has its own rules: a large slice, thin and crispy crust, folded in half without breaking. But that is only the beginning, because the city has so many styles and so many pizzerias that choosing badly would be a real waste.
In this guide, we bring together the pizzerias that are truly worth your time in New York, explain what to order at each one, and give you just enough context so you do not arrive knowing nothing in a city where pizza is practically a religion.
Joe’s Pizza: the essential reference for New York-style pizza
Joe’s Pizza opened in 1975 in Greenwich Village and has not needed to reinvent itself since. Joe Pozzuoli founded it with a clear idea and kept it that way for decades: thin crust, slightly chewy cheese, pepperoni, and nothing else to add. The decor is the least important part.
They only accept cash. And even so, the line never disappears, not in the middle of the afternoon and not after midnight.
There is not much mystery as to why it works. You order a slice, fold it, and eat it standing on the street or sitting on the curb if you find a spot. At that moment, you understand why they have been part of the conversation for half a century.
If you want to understand what New York pizza really is before moving on to more specialized styles, this is the place to start.
Di Fara Pizza: Brooklyn, history, and the master who changed everything
Di Fara has been open since 1965 on Avenue J in Brooklyn, and that fact alone says a lot. It is not a place that has survived because of nostalgia or marketing.
It has survived because Domenico DeMarco spent more than fifty years making pizzas here, one by one, with different cheeses, olive oil, and fresh basil.
The result is a Neapolitan-style pizza that needs no introduction, although it always feels too small in quantity, because one slice never seems to be enough.
Its influence in Brooklyn goes far beyond its own walls. Without Di Fara, Lucali would not exist as we know it today. That gives you an idea of what this place represents for pizza in the city.
To get there, take the Q line to Avenue J. The neighborhood itself is already a reason to visit: far from the tourist circuit, with that old-school Brooklyn feel that is becoming harder and harder to find. If you go on the weekend, arrive early.
Lucali: the pizzeria worth a three-hour wait cola
Lucali has a menu with just one pizza, one calzone, and sometimes a daily special.
In theory, it is the simplest thing in the world. In practice, what comes out of that wood-fired oven is unlike almost anything else you can eat in the city: thin crust with a slightly charred edge, carefully chosen ingredients, and a pizza that justifies the trip to Carroll Gardens all by itself.
The lines prove it. Waits of more than three hours are common, in any weather, and people keep going. Some say Beyoncé flies to New York specifically for Lucali. It may be an urban legend, or it may not.
Mark Iacono opened it in 2006 in what used to be a candy store he visited as a child. His main reference, besides his grandmother, was Domenico DeMarco of Di Fara.
That heritage can be felt in every detail: the candles on the tables, the intimate atmosphere, the feeling that you are in a place someone built with great care and without rushing.
It does not resemble any other pizzeria in New York, and that is exactly what makes it so hard to forget.
L’Industrie Pizzeria: Williamsburg and the slice of the moment
In Williamsburg, L’Industrie is not the biggest or the oldest place, but it has something that makes it hard to ignore.
It is small, always full, and has built its reputation by doing something few pizzerias manage to do: taking Italian tradition seriously while not being afraid to go one step further.
Its burrata pizza is the one that circulates most on social media, but the slices that truly define the place are others. The Parma comes with tomato sauce, mozzarella, ricotta, prosciutto di Parma, and truffle. The Tartufo has mozzarella, mushrooms, ricotta, and truffle oil. The Fig Jam combines mozzarella, fig jam, bacon, and ricotta.
These are combinations that, in the wrong hands, would be excessive. Here, they work beautifully.
It is located at 254 S 2nd St. and is easy to reach from Manhattan by subway.
Roberta’s: Bushwick, its own garden, and very particular pizza names
Roberta’s started in an old garage in Bushwick and never tried to look like anything else. Today, it has its own rooftop garden, a radio station, and a line at the door that tells the truth: people still go there, and not just out of curiosity.
The pizzas have names that already say something about the spirit of the place: “Cheesus Christ,” “White Guy.” Inside, exposed wooden beams, decoration without artifice, and a kitchen that uses a good amount of what is grown upstairs. It is not a decorative detail; it is part of how they work.
What makes Roberta’s hard to classify is that it is not just a pizzeria. It is also a cultural space, a meeting point for Brooklyn’s independent scene that has no real equivalent anywhere else in the city.
If you want to understand that part of New York that does not appear in the usual guides, this is one of the most honest stops you can make.
John’s of Bleecker Street: since 1929 and with a coal-fired oven
Located on Bleecker Street, John’s of Bleecker Street is the longest continuously operating pizzeria in New York, open since 1929, and it is one of the places that always appears in rankings of the best pizza in the city.
The coal-fired oven is the centerpiece of the restaurant and the reason behind that smoky flavor that cannot be achieved any other way.
They do not sell slices here, only whole pizzas.
There are no slices here. Only whole pizzas, tables, and time. The tables have names carved by customers from decades past, the walls are covered in signatures, and the whole place has that layer of accumulated history that cannot be manufactured. It is the real thing.
If you have room for a second stop in the Village, Kesté Pizza e Vino is in the same area and is one of the best references for Neapolitan pizza in Manhattan.
High ratings, a different style from John’s, and close enough that it makes sense to combine both visits.
Grimaldi’s: the coal-fired oven under the Brooklyn Bridge
Grimaldi’s is located right under the Brooklyn Bridge, which already gives it a hard-to-beat setting. If you are planning to walk across the bridge from Manhattan, fitting it into your route requires no extra effort. You can get there by subway on the A or C line to High Street, or the F line to York Street.
The oven is coal-fired, as at John’s, and you can taste it in the crust: thin, with those black spots on the edge that are the signature of coal. The sauce is uncooked, the mozzarella is fresh, and the result is a clean, direct pizza. They do not sell slices here either, only whole pizzas, and on weekends you should expect to wait.
The combination of location, history, and pizza makes stopping here completely worthwhile, even if the line is long.
What you need to know before going out for pizza
Almost all historic pizzerias in New York only accept cash. It is not something they always announce at the door, but you will find out when it is already too late to fix it. Bring bills with you and you will avoid having to look for an ATM at the worst possible moment.
The lines are real and they are not going away. Going on a weekday helps, and arriving before 12:30 p.m. or before 7:00 p.m. makes a difference.
Even if there is a wait, that is a good sign.
At these pizzerias, the line means you are exactly where you need to be.
Experience New York from the inside, not from the outside
New York is enjoyed differently when you have an apartment in a real neighborhood instead of a hotel room in Midtown.
Going out for pizza in Williamsburg or Carroll Gardens, walking back through Brooklyn, getting to know the city at your own pace.
At NYC Empire Apartments, they offer apartments in the best neighborhoods of the city, designed for travelers who want to be well located and comfortable.
Book in advance if you are traveling during high season, because good apartments sell out fast, and the difference between well-located accommodation and one that is not can completely change your travel experience.
Do not think twice and come enjoy the famous New York pizza with us!
