The signature Artichoke pizza is not for everyone, but the Sicilian slice, with its crispy edges and supple mozzarella crown, will appease the pizza purists. Read more.
Jim Lahey's pizzas have chewy crusts with blistered edges, and the toppings are fresh. The spinach-topped Popeye is the must-order dish here, but also consider the flambé pizza or the cauliflower pie. Read more.
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Read more.
All of the rustic, wood-fired pizzas at Franny's are worth a try, but the clam pie is the knock-out dish here. It is quite possibly New York's best clam pizza. Read more.
This 54-year-old Staten Island pizzeria serves extra-wide, super-thin pizzas topped with big patches of melted fresh mozzarella. You can eat many of them before you start to feel full. Read more.
Grimaldi's serves consistently tasty thin crust pizzas, which are baked in a coal oven. The original owner of the restaurant, Patsy Grimaldi. Read more.
As many food writers and pizza nerds have noted over the last few decades, Joe's Pizza serves the quintessential NY slice. The crust is thin and crisp, with even layers of cheese and tomato sauce. Read more.
Like Totonno's, this 85-year-old restaurant serves coal-oven fired pizzas that have thin, light brown crusts, but the pies here are profusely topped with sauce and cheese. Read more.
Three restaurants in one: the ice cream window, the pizzeria, and the sit-down sicilian place. They vary in quality, but the totality of the food (spumoni and gelati are A+) does it. [Eater 38 Member] Read more.
Lee's Tavern serves the classic bar pie — a small, wafer-thin pizza that is intended for one diner to consume with a pint of beer. Read more.
Lombardi's is not the best coal oven pizzeria in New York City, but it is the oldest, and the pizzas do not disappoint. Read more.
Head to this venerable Bronx Italian restaurant for gracefully topped thin crust pizzas. The white pizza is a customer favorite, but Slice guru Adam Kuban recommends the sausage-topped pie. Read more.
At this intimate Carroll Gardens restaurant, Mark Iacono makes thin-crust pizzas topped with a three cheese blend (fresh and imported mozz, plus Grana Padano) and fresh basil. Read more.
