The NYC Pizza Bus visits four of the following; all walking tours visit three of the following:
With a 1920s coal oven and live jazz every night, this is possibly the hippest place to dine in all of Greenwich Village. The crust is crisp and the tomatoes slightly sweet but the space itself is tasty enough.
Ben’s of Soho
This is one place where you can trust the awning, which says “Specilizing Sicilian Slices.” That’s not a typo, they invented a word to tell the people of Soho what they’re all about.
What happens when a handful of fresh culinary school grads take over an old Italian bakery space in Brooklyn? Best Pizza plays by some rules while destroying others.
Deep in the West Village site a cozy little restaurant with a wood-fired oven and some of the most vibrant pizza in the entire city.
It’s all about the dough at this East Village pizza restaurant, which mills their own organic flour and ferments with a starter. Serious business!
Dani’s House of Pizza
An odd building on a corner in Kew Gardens, Queens is home to one of the city’s most classic slice joints.Family owned since the 1970s, Dani’s is serious destination pizza.
One of Staten Island’s oldest bars added pizza to the menu in 1951 and has attracted legions of fans ever since, with the Greenwich Village outpost continuing the tradition.
Di Fara Pizza
A rare stop on private tours, this place is an absolute treasure. Dom Demarco has been making pizza here in Midwood, Brooklyn since 1965. The experience of eating it puts life into perspective.
Don Antonio by Starita
Don Antonio by Starita is a partnership between Keste’s Roberto Caporuscio and third generation Neapolitan pizzaiolo Antonio Starita. It’s an outstanding pizza option just north of the Theater District.
This Bronx pizzeria serves classic slices and an absolutely killer Sicilian pizza on the planet.
Emily / Emmy Squared
The West Village’s Emily and Williamsburg, Brooklyn’s Emmy Squared are making some of the most exciting wood-fired and Detroit-inspired pizza today.
Thin, crispy Roman pizza rules the school at this Cobble Hill restaurant/pizzeria.
This is Greenwich Village nightclub owner Steve Cunningham’s tribute to friend, fellow fire fighter and 9/11 hero Mike Fiore, who always dreamed of opening his own pizzeria. Beautiful thin crust slices baked in a mid-century style rotary oven.
Chef/owner Michael Ayoub approaches pizza as both an art and a science, which is why his careful blend of flours, handmade cheese and on-premise herb garden produce one of the best pies in Brooklyn.
Thin crust Roman style pizza baked in a gas fueled dome oven. This is a nighttime favorite, nestled in an unassuming East Village location, complete with outdoor garden!
Staten Island is a haven for traditional New York style pizza, but this joint mixes it up with experimental combinations that have won several awards at the International Pizza Expo in Las Vegas!
House of Pizza and Calzone
As you can tell from the name, this 1952 pizzeria in the Columbia Waterfront is famous for two items. The pizza is perfectly balanced and the calzones are FRIED!
The Brooklyn Navy Yard has a brilliant pizza oasis in the form of this lovely shop thatês part sit-down restaurant, part slice shop. Get the Grandma slice!
This pizzeria is truly a treasure of Brooklyn. Their revolving deck oven bakes landmark pies that will send your taste buds on vacation.
Joe & Pat’s
This is a serious thin crust pizzeria, established in sunny Staten Island in 1960 and run by the same family ot this very day.
The quintessential New York slice is big, floppy, foldable, glistens with a sheen of oiland can be found right in the heart of Greenwich Village. Since he opened it in 1975, Joe is never very far from the action.
John’s of Bleecker St
One of the great enduring names of NYC pizza history is that of John Sasso, who took over a pizzeria on Sullivan Street before eventually moving it to Bleecker Street in Greenwich Village, where is continues to churn out some of the city’s tastiest pies.
John Begali never had pizza in his life until he landed in NYC in the 1960s. He bought a small pizzeria in Elmhurst, Queens and churned out typical New York style pizza. His wife Rose and daughter Susan keep the absolutely classic pizzeria alive today, complete with its original decor!
If you want to define “Neapolitan pizza,” look no further than the hottest wood-fired brick oven pizzeria in Greenwich Village. This place doubles as a pizza school for chefs and culinary professionals so you know it’s serious.
L&B Spumoni Gardens
Some private tours hit this Gravesend, Brooklyn hotspot that serves genre-bending Sicilian pizza alongside the most delicious spumoni on Earth.
A hidden gem embedded on a busy Lower East Side Street, this tiny slice joint is owned by one of the world’s most celebrated dough acrobats! Oh, and the pizza’s awesome.
This little nugget hidden in Williamsburg, Brooklyn combines the structure of New York style pizza wih extremely high quality Italian ingredients and technique.
One of the most significant pizza names in America, Gennaro Lombardi was one of a long line of pizza makers to train in Lower Manhattan’s Little Italy. We hit this spot on Crosstown Walks and Sunday Bus tours for their elegent Pizza Margherita baked in an original coal-fired oven.
Louie & Ernie’s
New York is known for slice joints and this is the real deal, located on the perfect neighborhood corner just around the block from their sausage supplier. One of the best slices in the Bronx.
This no-frills slice joint hasn’t changed much since it opened in 1973. Head honcho Giovanni is the neighborhood hero, serving classic New York slices to the South Park Slope community.
With a century-old coal-burning oven, this pizzeria serves up a cross between Manhattan and Naples for a true ““best of both worlds”“ experience. Every patch of mozzarella is like a fallen cloud from Heaven.
The Migliucci family has run this Bronx restaurant/pizzeria since 1919 and it continues to be one of THE classic Arthur Avenue joints.
Once the location of Una Pizza Napoletana, this East Village pizzeria starts with the Neapolitan foundation but builds something all its own.
Not all pizza in New York fits the perception of New York Style and this East Village restaurant from Michael White leads the way with its Midwester-inspired crust and inspired toppings.
This family owned pizzeria has been dishing out some of the greatest slices on Staten Island since 1942. Walk in front for counter service or around back for their huge dining room.
NY Pizza Suprema
The cure for all your pizza problems is waiting directly across the street from Madison Square Garden. It’s a gem that hides in plain sight. Don’t miss the upside-down slice!
A scorching-hot wood-fired brick oven churns out pizzas in about two minutes at this restaurant nestled underneath the Brooklyn side of the Williamsburg Bridge.
East Harlem‘s undisputed oasis of pizza can be found on the corner of 1st Ave and 118th Street, exactly where it was when it opened in 1933. Pies take about 2 minutes to bake so come hungry!
Prince St Pizza
When the actual original Ray’s in Soho closed its doors in late 2011, nobody could have anticipated that the pizzeria to take its place would be even better! All their slices are great but the Soho Square is a game-changer.
This place has a great vibe, classic pizza-by-the-slice and the warmest, most welcoming family behind the counter. It will make you want to move to the Bronx and attend Fordham University.
Both soft Neapolitan and airy Roman pizza in pala are available at this Greenwich Village pizzeria. They even have two different ovens to suit each style.
This Queens pizzeria opened in 1959 with only one item on the menu: thin crust Sicilian pizza. Only recently did they expand their menu but the Sicilian slices remain king among longtime customers and recent transplants alike.
You’ll miss the entrance if you don’t know where to look for this pizza compound in Buschwick, Brooklyn. The pizzas are stunning and the ambiance is unique.
This West Village pizzeria boasts one of the city’s only site-built Neapolitan wood-fired ovens and serves traditional blistered pies like you’d find in Southern Italy.
Thin crust pizza from a guy whose father opened one of the great Staten Island pizzerias in 1960 — but this one’s just north if Little Italy so you can avoid the ferry.
Open since 1930, Sam’s is one of Brooklyn‘s oldest pizzerias. The coal-turned-gas oven bakes some of the most classic pies you’ll ever taste, served up by a guy who grew up in the building.
A group of childhood friends from the Lower East Side opened this pizzeria as a tribute to the pizza of their youth.
Song E Napule
This *Greenwich Village*pizzeria is a little portal to Naples hidden in plain sight on Houston Street.
Hidden beneath a residential building in the West Village, this chic restaurant produces dealiciously innovative pies from its deep clay oven.
The 2.5 ton imported Italian oven at this Boerum Hill pizzeria was too heavy to be rolled into position so it has to be lifted over the building by a crane. Judging by the taste of the pizza, it was very much worth the effort.
With their unique play on wood-fired pizza, Speedy Romeo offers creative pies at both their Clinton Hill, Brooklyn and Lower East Side locations.
Since 1987, this NYC mainstay has been turning tradition on its head with a blend of cuisine from the “two boots” of Italy and Louisiana. Cajun pizza dreams come true in Manhattan and Brooklyn.
As the name suggests, this is a pizzeria located in Williamsburg, Brooklyn. But they recently opened an outpost in the Lower East Side to spread the love with their perfect NYC slices.
Zero Otto Nove
The Bronx‘s Arthur Avenue is a prime spot for classic Southern Italian pizza, lovingly crafted by pizzaioli from Salerno. The only better way to get a taste is by flying 4,800 miles (7,800 km).