New York City has a pizza culture unlike anywhere else in the world. From coal-fired classics to creative pies with unexpected toppings, the city’s pizzerias have been feeding locals and tourists for over a century.
Some spots have lines stretching around the block, and honestly, every minute of waiting is worth it. Whether you’re a lifelong New Yorker or planning your first visit, these legendary pizzerias belong on your must-eat list.
Di Fara Pizza – Brooklyn, New York
For over 50 years, Dom DeMarco hand-crafted every single pizza at Di Fara, snipping fresh basil with scissors right over the hot pie. That kind of dedication is rare, and regulars swear you can taste it in every bite.
The wait can stretch over an hour, but the square and round pies here are worth every second. Cash only, no frills — just seriously legendary pizza in the heart of Midwood, Brooklyn.
Lucali – Brooklyn, New York
Lucali is the kind of place that makes people plan their entire New York trip around a reservation. Mark Iacono opened this Carroll Gardens gem in 2006, and it quickly became one of the most talked-about pizzerias in the country.
The menu is simple — pizza and calzone — but the execution is flawless. Bring your own wine, enjoy the cozy candlelit atmosphere, and prepare for a pizza experience that feels almost too good to be real.
Joe’s Pizza – New York, New York
If there’s one slice that defines New York pizza, it might just be the plain cheese from Joe’s. Founded in 1975 on Carmine Street in Greenwich Village, Joe’s has fed millions of hungry New Yorkers and visitors with its perfectly crispy, foldable slices.
No fancy toppings needed here. The sauce is tangy, the cheese is perfectly melted, and the crust has that iconic chew.
It’s fast, affordable, and absolutely delicious — a true New York institution.
Lombardi’s – New York, New York
Opened in 1905, Lombardi’s holds the title of America’s first pizzeria. Located in Little Italy, this Manhattan landmark helped introduce the country to Neapolitan-style pizza, and its legacy still draws crowds more than a century later.
The coal-fired oven gives the crust a distinctive char and smoky flavor you simply cannot fake. Whole pies only, no slices — but sharing one with friends makes the experience even better.
History never tasted this good.
Prince Street Pizza – New York, New York
Spicy spring pepperoni cups sitting in pools of melted cheese on a thick, airy Sicilian square — that’s Prince Street Pizza’s claim to fame. This SoHo spot went from hidden gem to full-on viral sensation almost overnight, and the hype is completely justified.
The crunchy bottom, pillowy interior, and bold flavors make each bite deeply satisfying. Lines form early and the pizza sells out fast, so showing up right when they open is a smart move.
Patsy’s Pizzeria – New York, New York
Patsy’s Pizzeria in East Harlem has been firing up coal-oven pies since 1933, making it one of New York’s oldest continuously operating pizzerias. Frank Sinatra was reportedly a devoted fan, which honestly tracks — this pizza has real star quality.
The thin, charred crust and bright tomato sauce are beautifully balanced. Unlike many famous spots, Patsy’s still offers a neighborhood feel that keeps longtime regulars coming back.
Old-school New York pizza doesn’t get more authentic than this.
John’s of Bleecker Street – New York, New York
Walk into John’s of Bleecker Street and you instantly feel the weight of history — the booths are carved with the initials of decades of loyal customers. Since 1929, this Greenwich Village staple has been turning out coal-fired pies with a devoted following.
No slices here, only whole pies baked in that legendary brick oven. The slightly charred crust and rich tomato flavor are undeniably special.
Carve your own initials into the booth and join the tradition.
Roberta’s – Brooklyn, New York
Roberta’s turned a scruffy Bushwick warehouse into one of the most influential pizza destinations in the country. When it opened in 2008, few expected a scrappy Brooklyn spot to reshape how people think about New York pizza — but that’s exactly what happened.
Creative topping combinations, a buzzing outdoor area, and wood-fired crust with just the right amount of char have made Roberta’s a global name. The Bee Sting pizza — honey, chili, and soppressata — is a must-order every single time.
Paulie Gee’s Slice Shop – Brooklyn, New York
Paulie Gee’s Slice Shop in Greenpoint is the casual, by-the-slice counterpart to the original Paulie Gee’s sit-down restaurant nearby. The vibe is fun and retro, and the slices are seriously impressive — not just good for a slice shop, but good by any standard.
The Hellboy slice, loaded with spicy soppressata and honey, has developed a loyal fan base all its own. Paulie Gee started making pizza as a hobby in his 50s, which makes his success story even more inspiring.
Scarr’s Pizza – New York, New York
Scarr’s Pizza on the Lower East Side channels serious old-school New York energy, from its vintage decor to its commitment to using organic flour. Owner Scarr Pimentel wanted to bring back the quality and character of classic New York slices, and he nailed it.
The result is a pie that tastes like a throwback in the best possible way — crispy, cheesy, and deeply satisfying. Late-night hours make it a go-to after concerts, bar crawls, or just a long city day.
Totonno’s – Brooklyn, New York
Anthony Pero arrived from Naples in 1903 and eventually opened Totonno’s in Coney Island in 1924. Nearly a century later, the family still runs it using the same coal-fired oven and many of the same recipes.
That kind of consistency is almost unheard of.
The mozzarella is made fresh, the tomatoes are imported, and the crust is thin and perfectly blistered. Totonno’s has survived fires, floods, and the test of time — a true Brooklyn treasure that deserves your full attention.
Grimaldi’s Pizzeria – Brooklyn, New York
Few pizzeria settings are as iconic as Grimaldi’s, tucked right under the Brooklyn Bridge in DUMBO. The backdrop alone is worth the trip, but thankfully the pizza more than holds its own against the view.
Coal-fired pies with fresh mozzarella and sweet tomato sauce have kept the lines long for decades. The no-slices, cash-preferred policy adds to its old-school charm.
Grab a seat, look up at the bridge, and enjoy a pizza that’s become part of Brooklyn’s identity.
Juliana’s – Brooklyn, New York
Juliana’s was born out of a family rivalry as legendary as the pizza itself. After Patsy Grimaldi sold his famous pizzeria, he came out of retirement to open Juliana’s right next door, reclaiming his spot in DUMBO’s pizza scene with a quiet but confident statement.
The coal-fired pies here are elegant and beautifully balanced, with a crust that’s crispy yet tender. Many regulars actually prefer Juliana’s over its famous neighbor.
Try the white pie and see which side you land on.
Emily – Brooklyn, New York
Emily in Clinton Hill broke the rules in the best way possible. While purists debated sauce and crust, Emily quietly introduced New Yorkers to the Emmy Squared-style pizza — a Detroit-influenced square pie with caramelized edges and bold, inventive toppings.
The Colony pizza, topped with mozzarella, honey, and pickled Fresno chilis, has become a signature that people travel specifically to try. The cozy, modern space and natural wine list make Emily feel like a special occasion, even on a random Tuesday.
Motorino Pizza – New York, New York
Motorino brought serious Neapolitan pizza credentials to the East Village when it opened in 2008, and it’s been earning loyal fans ever since. The dough ferments for 24 hours, the oven burns at 900 degrees, and the result is a beautifully blistered, chewy crust that rivals anything you’d find in Naples.
The Brussels sprout and pancetta pie is an unexpected star that surprises first-timers every time. Motorino proves that respecting tradition while adding creativity is always a winning combination.