A *Definitive* List of the 20 Best Pizza Places in New York

As one of the most popular pizza pop-ups in NYC, The Za Report's origin story is as good as the pizza itself. A few months before the pandemic began, founder Miriam Weiskind left her job in advertising to learn how to make pizza from Paulie Gee (more on that below). But then, when everything shut down in the early Covid days, Weiskind started making pizza pies out of her apartment for her neighbors—and word quickly spread around the tri-state area.

These days, she takes her operation on the road, popping up at various bars in the city, and she's also saving up to open her own shop. Follow her on social to see where she’ll be popping up next.

The Brooklyn neighborhood known as DUMBO (an acronym for Down Under the Manhattan Bridge Overpass) was famous for a while as the home of legendary pizza spot Grimaldi’s Pizzeria. But those in the know are well aware that Juliana’s is the true original (even though Grimaldi’s is still there, just a few doors down).

Thin crust pies are the thing here, and they’re perfectly charred in the beautiful oven you’ll see in the back of the restaurant. Add an egg cream to drink, and you’ll have a perfectly Brooklyn experience.

Midtown, Manhattan is a bit of a pizza desert, but Don Antonio is a haven for traditional Neapolitan-style pies made by a master. Naples natives and master pizza-makers Roberto Caporuscio and Antonio Starita originally opened Don Antonio’s in 2012, and today, it’s owned and operated by Roberto’s daughter Giorgia Caporuscio, who is a World Champion Pizzaiola. The menu has 45 Neapolitan pizzas, including montanara, a deep fried pizza, alongside a solid list of antipasti and salads.

Pizzaiolo Anthony Mangieri first opened his pizza shop in Manhattan's East Village back in 2004, at the beginning of the Neapolitan-style pizza renaissance in New York. Then he closed shop and moved to San Francisco for a while, bringing Una with him, until he reopened on the Lower East Side in 2018…only to shut down again thanks to the pandemic. This latest iteration opened in March 2022 with a menu of five pies and one rotating special, four toppings, and two appetizers and desserts—and we’re happy to report that the pizza is better than ever.

Unfortunately, the pizza world lost a legend when Dom DeMarco, who was 85, passed away earlier this year in March. He founded Di Fara in 1965, on a quiet corner in Midwood, Brooklyn, after moving there from Italy. Until recent years, he was a familiar sight behind the counter, methodically distributing the cheese and sliding pizzas in and out of the oven and tearing fresh basil and drizzling high-quality olive oil on top of the finished pies. His children run the show now, and while they've opened other locations, it’s still worth making the pilgrimage to the original institution near the Avenue J subway stop, even though there is zero ambience and a consistently long line.

Pro tip: If you only feel hungry enough for a slice, we still suggest ordering a whole pie. After the journey and wait, it’s a shame to spend $5 a slice when you can get a whole pie for $30. Morning-after cold pizza for the win.

Williamsburg's L'Industrie Pizzeria combines Italian and New York-style 'za in the best ways possible. It’s mostly known for putting globs of creamy fresh burrata on top of its pies, but even without that indulgence, the pizza here still stands up to the competition and then some. And when you do add in the burrata? Well, it’s really no contest.

Located deep in South Brooklyn, this landmark red-sauce spot is an 83-year-old neighborhood joint where you’ll see people celebrating birthdays and special occasions as much as grabbing a slice to eat on one of the picnic tables outside. If you’re eating inside, try the roasted artichokes and garlic bread in addition to the justifiably famous square Sicilian pies (be ready for sauce on top of the cheese). And no matter what you order, be sure to finish with spumoni, the tricolored frozen dessert found in the restaurant’s name.

The owner of Lucali was inspired by old-school pizza joints like Di Fara that he enjoyed while growing up, and it shows with his use of impeccably-fresh ingredients for toppings and a stellar dough. But while Di Fara isn’t a place for a romantic date night, Lucali has a rustic farmhouse coziness complete with flickering candles in all the right places—and it’s BYOB.

The bad news? They don’t take reservations and it’s consistently packed. But fortunately, a host will take your phone number (starting at 4 p.m.) and call when your table is ready. When you score a seat, a round pie with your choice of various toppings and a single calzone are the only choices to make, and whatever you order will be incredible.

The Rockaways—the popular NYC beach neighborhood in Queens—was put on the pizza map by Last Dragon's owner Nicole Russell in 2013, when she began making pizza out of her home during the recovery from Hurricane Sandy.

Named after her favorite movie The Last Dragon, Russell (aka The Master) has since won awards, became a host on Pizza Wars (currently on season four), and sold her creative pies (see her jerk chicken and Asian BBQ pies) at various pop-ups in Queens. You can taste her pizza on Saturdays in the fall by ordering for pick-up only. Follow Last Dragon on social to get all the deets.

For a quick and classic New York slice, Joe’s Pizza can’t be beat. The Greenwich Village location is an institution (though expect to eat your slices while standing), but you can nab their thin-crust slices at two other NYC locations now, too (and, randomly, in Ann Arbor, Michigan).

Started in 1975 by Naples native Joe Pozzuoli, Joe's is responsible for providing Manhattan with a cheap and delicious slice on-the-go for nearly 50 years. Thanks, Joe!

Former IT worker Paulie Gianonne first made a name for himself as a commenter on various pizza blogs. But in 2010, he decided to pursue his pizza passion and open up his own shop in Greenpoint, Brooklyn, where he makes a point to serve both pizza and a ~fun and funky~ experience. Expect pizzas like the Hellboy (with fresh mozzarella, Italian tomatoes, Berkshire soppressata picante, Parmigiano Reggiano, and Mike’s Hot Honey), and the Grapeful Dead (with Gouda, Parmagiano Reggiano, baby spinach, olive oil, and house-pickled red grape halves). If you just want a slice and not a whole pie, head around the corner to Paulie Gee’s Slice Shop.

If you’re in the Village and you don’t just want a slice from Joe’s, grab a table at John’s, which serves full pies only. John’s was also founded by a Naples native—all the way back in 1929—so you know it’s legit. Giovanni “John” Sasso even moved his coal-fired oven brick by brick when he moved to the current Bleecker Street location, which is a few blocks away from the original spot.

Although no longer owned by the Sassos, John's is still family-owned and operated, and the new owners still use the original oven. You’ll also see pastas and appetizers on the menu, but remember, you came for the classic New York style pizza!

People often associate the Brooklyn neighborhood Bushwick with Roberta’s, its legendary pizza spot. But Ops is currently making the best pizza in Bushwick (don’t @ us). Co-owners Marie Tribouilloy and Mike Fadem spend days perfecting their chewy sourdough crust, and then top it with items like mortadella, broccoli rabe, and “many onions.” Pair it with some natural wine that takes up the other half of the menu, and you’ll be v happy.

Staten Island has several solid pizza joints that can easily compete with their Brooklyn counterparts, and Joe & Pat’s is at the top of that list. Opened in 1960, the shop sells cheesy, thin-crust pies, in addition to red-sauce Italian pastas, paninis, seafood, and meat dishes like veal parmigiana and chicken rollatine. But tbh, it’s the pizza you want. And with more than 15 types to choose from, you won't be disappointed—trust.

One thing to know about the NYC pizza scene is that the Upper West Side of Manhattan did not used to be a pizza destination—but Mama’s Too! changed that when it opened its doors in 2018. Suddenly, people were traveling uptown from Brooklyn for pizza, instead of the other way around. You really can't go wrong with anything you order here, from round pies to square pies or any of the inventive specialty pies (cacio e pepe, we see you). Just don't try to make any substitutions to menu items...and be prepared to wait.

After years of making customers wait in line for pies only, the owners of Lucali opened Baby Luc’s in 2021. While it’s not the same pizza—here they sell only square slices, while at Lucali it’s only round—it has the same pedigree of excellently-sourced ingredients (not to mention pizza legend Mark Iacono in front of the oven).

If you feel like you walked onto the set of Saved by the Bell (the original ‘90s version), then you’ve found Upside. Now with four locations, this slice joint makes a perfect New York pie (both round and square), as well as ones with creative topping combos. Don’t expect a seat (it’s truly grab-and-go), but do leave time to stop here before catching your train at Penn Station if you hit up the original location.

If you name your pizzeria Best Pizza, you have confidence and nerve. But in the case of Frank Pinello, you’d also be right. This Williamsburg spot feels super old-school, but the traditional thin-crust New York slices coming out of the wood-burning oven feel as timeless as ever. High-quality ingredients, top-notch dough, and a menu that includes both tasty Italian heroes and delicious salads (really) all combine to make this place one of the ~best~ in the city, at the very least.

Pizza in the Bronx is often relegated to Arthur Avenue, the center of Little Italy. And while there are several great pizza places there, we're partial to this little joint that feels like it’s still in 1959, when it first opened. The menu has slices, pies, and calzones, and they’re all excellent offerings of a classic New York pizza joint.

Justin Smillie got his start at Il Buco Alimentari e Vineria before leaving in 2014 to become the executive chef at Upland, where the pizzas quickly became a highlight. When the pandemic struck, Justin Smillie headed back to Il Buco and launched Smillie Pizza inside, where his pies are available for takeout and delivery only. The excellent pies include green chorizo, cacio e pepe, and kale + anchovy, in addition to a traditional Margherita.