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.
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.
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.
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.
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.
The L & B square slice has a dense, slightly sweet crust that's faintly reminiscent of a biscuit. The dough is first topped with mozzarella then tomato sauce and a thin layer of Pecorino-Romano. 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.
Mathieu Palombino and his crew have earned raves for their fluffy Neapolitan-style pizzas at Motorino. The Brussels sprouts pie and the soppresata pizza are standouts. Read more.
The pies are baked in a brick oven, and the crust has more depth of flavor than your typical corner slice. Pizza aficionado Adam Kuban recommends ordering the slices "well-done" for maximum flavor. Read more.
This Staten Island pizzeria serves Neapolitan-style slices, square pieces, and thick pizzas with an over-abundance of toppings. Nunzio's has been around in one form or another since the 1940s. Read more.
The pies as Mario Batali's wildly popular pizzeria start on the griddle and finish in the broiler. Otto serves one of the city's great clam pies, as well as a terrific lardo and rosemary-topped pizza. Read more.
Opened in 1933, the original location of Patsy's is the only old school coal oven pizzeria in New York that offers pizza by the slice. The crust will make you feel as if you are in Naples. Read more.
Order the Feel Like Bacon Love, topped with a bold Amatriciana-style sauce and fresh mozzarella, or the sublime Anise and Anephew, which has braised fennel fronds, guanciale, and anisette creme. Read more.
Rizzo's serves pizzas with extremely thin, crispy crusts. The pizzaioli know how to layer the toppings so that you still get that satisfying crunch when you take the first bite. Read more.
Using Neapolitan-style pizza a starting point, the Roberta's pizzaioli top their pies with exceptional homemade mozzarella, house-cured meats, and locally-grown vegetables. Read more.
Rose & Joe's serves a square slice that has a thick blanket of melted mozzarella atop a tangy layer of tomato sauce. Read more.
Ed Levine wrote that Sal served slices that were "more workmanlike and less idiosyncratic than Di Fara, but no less artful and satisfying." One of the best places for a slice on the Upper West Side. Read more.
For over 90 years, this storied Coney Island pizzeria has been serving thin crust pizzas topped with a simple tomato sauces and patches of silky fresh mozzarella. Read more.
The Bronx trattoria serves wood-fired pizzas that have puffy brown crusts and pleasantly moist, floppy centers. Some think that they serves the finest example of Neapolitan-style pizza in NY. Read more.
