The pizzas are baked in pans and resemble Sicilian-style pies. Options include the Deluxe (sauce, mozzarella, sausage, peppers, mushrooms) and the Lou-Wow (sauce, mozzarella, spicy pineapple, ham). Read more.
The new restaurant from the Charlie Bird crew features pizzas cooked in wood-fired Stefano Ferraro ovens. The menu features a classic Margherita, and a clam pie. Read more.
The pies are in the Neapolitan model, with topping combinations like house-roasted red peppers with fior di latte, and Brussels sprouts with béchamel. Read more.
The new location features a few additions, like a pie topped with Katz's pastrami. During brunch, Speedy Romeo offers a grilled pizza topped with gravlax, ricotta, red onions, and capers. Read more.
The pizza is NYC street-style, offered in both regular and Sicilian permutations, but the flour is reportedly milled in house and the cheese and ingredients are all sourced locally. Read more.
Located just down the street from Abrams's Mermaid Inn, the pizza option includes a clam and cream pie, and another topped with spinach and hot peppers. Read more.
The conceit is that the flour is all organic and imported from Italy. While the toppings are fairly standard, there is usually a selection of different doughs available. Read more.
This pizzeria offers pies approximate Neapolitan style but with a puffier crust and a more deliberately charred exterior. Topping include clams with guanciale, and white mushroom with truffle paste. Read more.
The menu is all plant-based and entirely meat and dairy free. Cheese made from nuts serves as a substitute for mozzarella. Toppings include smoked carrots, and sausage made from faro and fennel. Read more.
West Village slice legend Joe's Pizza has branched out to Williamsburg, bringing classic NYC pizza to Bedford Avenue. The ovens, ingredients, and menu are the same as at the two Manhattan locations. Read more.
This Washington Heights trattoria serves doctrinaire Neapolitan style pizzas out of a wood burning oven for only $10 a pie. Read more.
