Top 10 Pizza Places in New York City

Direct Answer

The Best Overall pizza place in New York City is Di Fara Pizza in Midwood, Brooklyn, where the late Domenico DeMarco's family still makes each pie by hand with imported ingredients and a fresh-snipped basil finish — the single most revered slice-and-pie shop in the five boroughs.

The Best Value pick is L&B Spumoni Gardens in Bensonhurst, whose legendary Sicilian square — sauce on top of the cheese — is a few dollars of pure New York joy and the best pizza-per-dollar on this list. This list is built for visitors and lifelong New Yorkers who want the real thing: classic coal-oven pies, no-frills slice counters, and the modern Neapolitan masters, spread across Brooklyn, Manhattan, Queens, and the East Village.

Every spot below is real, currently operating, and famous for good reason.

How We Ranked the Top 10

We weighted each pizzeria against what New Yorkers and visitors actually argue about: crust, sauce, char, consistency, and whether it's worth the line. We leaned on published reviews and data from The Infatuation, Eater NY, Yelp, TripAdvisor, Google Reviews, and decades of local "Best Of" coverage. The weighting:

• Food quality (crust, sauce, cheese) — 30%
• Consistency and service — 20%
• Value (slice/pie per dollar) — 15%
• Atmosphere — 15%
• Menu range — 10%
• Local reputation — 10%

A shop with a perfect pie but wildly inconsistent days, or a pretty room with a forgettable crust, drops fast. The winners balance all six.

1. Di Fara Pizza (Midwood, Brooklyn) 🏆 BEST OVERALL

Cuisine: Classic NY / Neapolitan-influenced | Price: $$ | Best for: A pilgrimage to the city's most revered pie

For decades, Di Fara on Avenue J in Midwood was a one-man show: founder Domenico "Dom" DeMarco built every pie himself from 1965 until his passing, and the family carries on the craft. The regular round and the square are finished with imported San Marzano-style tomatoes, a blend of mozzarella and grana, a drizzle of olive oil, and a flurry of hand-snipped fresh basil snipped right over the pie.

It's not fast and it's not cheap by slice standards, but the depth of flavor and char are unmatched. A near-mythic reputation, endless "best pizza in NYC" honors, and that ritual basil finish make it the definitive New York pie.

Pros:

• The city's most legendary pizza, made by the DeMarco family
• Imported tomatoes, cheese blend, and fresh-snipped basil finish
• Both classic round and square pies done to perfection
• A genuine NYC bucket-list institution since 1965

Cons:

• Slices cost more than a typical corner shop
• Service is famously slow at peak times

Verdict: The definitive New York pizza — worth the trek to Midwood and every minute of the wait.

2. Lucali (Carroll Gardens, Brooklyn)

Cuisine: Neapolitan-American | Price: $$$ | Best for: A romantic, candlelit pizza night worth the line

On Henry Street in Carroll Gardens, Lucali is the candlelit, no-frills BYOB pizzeria that turned founder Mark Iacono into a legend. The menu is famously short — thin-crust pizza and calzones, that's basically it — but the execution is exquisite: a blistered, tender crust, bright sauce, and add-ons like fresh basil and garlic.

The room glows with candles, there's no sign-out menu of distractions, and the line forms early because they take limited reservations. Frequently cited among the best pizzas in America, Lucali is the rare hyped spot that fully earns it.

Pros:

• Beloved thin-crust pies and calzones with blistered char
• Intimate, candlelit BYOB atmosphere
• Routinely ranked among America's best pizzas
• Short, focused menu done flawlessly

Cons:

• Long waits and limited reservations
• Tiny menu means little variety

Verdict: A magical, romantic pizza experience — arrive early, bring wine, and be patient.

3. L&B Spumoni Gardens (Bensonhurst, Brooklyn) 💎 BEST VALUE

Cuisine: Sicilian square / classic | Price: $ | Best for: The best cheap slice in the city, plus spumoni

A Bensonhurst institution since 1939, L&B Spumoni Gardens is famous for its Sicilian square slice — a thick, airy focaccia-style base with the cheese under the sauce, topped with a sweet, garlicky tomato and a dusting of grated cheese. At just a few dollars a slice, it's the best pizza-per-dollar value in New York.

Eat it standing at the outdoor counter, then finish with a cup of the house spumoni that gives the place its name. It's loud, communal, and quintessentially Brooklyn — the kind of spot generations of families have returned to for decades.

Pros:

• Iconic Sicilian square slice for just a few dollars
• Cheese-under-sauce style found almost nowhere else
• Beloved house-made spumoni for dessert
• Outdoor counter institution operating since 1939

Cons:

• Cash-friendly, no-frills counter service
• Bensonhurst is a trek from Manhattan

Verdict: The best value in NYC pizza — the square slice and spumoni are a few dollars of pure Brooklyn joy.

4. Joe's Pizza (Greenwich Village, Manhattan)

Cuisine: Classic NY slice | Price: $ | Best for: The quintessential New York street slice

Since 1975, Joe's Pizza on Carmine Street in Greenwich Village has set the standard for the classic New York plain slice: a thin, foldable, perfectly balanced triangle of crust, sauce, and mozzarella served fast over the counter. There's no seating to speak of at the original, just a window and a counter, and that's the point.

Now with several locations around the city, Joe's remains the benchmark slice that every New Yorker measures others against. It's cheap, consistent, and open late — the ideal post-bar or on-the-go slice.

Pros:

• The benchmark classic New York plain slice since 1975
• Fast, cheap, consistent, and open late
• Foldable, perfectly balanced crust-to-sauce ratio
• Multiple locations across the city

Cons:

• Little to no seating at the original
• A no-frills slice, not a sit-down meal

Verdict: The quintessential NYC street slice — the one to grab when you want the real, classic thing.

5. John's of Bleecker Street (Greenwich Village, Manhattan)

Cuisine: Coal-oven classic | Price: $$ | Best for: A traditional coal-oven pie in a historic room

Open since 1929, John's of Bleecker Street is a Greenwich Village landmark famous for its coal-fired brick-oven pies with a crisp, lightly charred crust. The rule here is strict and beloved: no slices — whole pies only. The carved-up wooden booths, decades of graffiti, and old-school waiters give it a timeless, lived-in feel.

The classic move is a plain or pepperoni pie with the signature blistered crust. It's one of the original coal-oven pizzerias that defined New York pizza, and it still draws lines of locals and tourists alike.

Pros:

• Historic coal-oven pies with crisp, charred crust since 1929
• Atmospheric, graffiti-carved wooden booths
• A foundational New York pizza institution
• Reliable, classic whole-pie experience

Cons:

• Whole pies only — no slices sold
• Cash-leaning, old-school operation

Verdict: A living piece of NYC pizza history — order a whole coal-oven pie and soak in the atmosphere.

6. Prince Street Pizza (Nolita, Manhattan)

Cuisine: Sicilian square / pepperoni | Price: $ | Best for: The viral "Spicy Spring" pepperoni square

In Nolita, Prince Street Pizza is home to the "Spicy Spring," a Sicilian-style square slice loaded with cup-and-char pepperoni that crisps into little spicy cups, plus a kick of chili. It went viral years ago and the line out the door has barely let up since. The square has a thick, airy crust and a deeply caramelized cheese edge.

It's a takeaway counter with minimal seating, designed for grabbing a couple of squares and eating on the go. For pepperoni lovers, it's a non-negotiable stop.

Pros:

• Famous "Spicy Spring" cup-and-char pepperoni square
• Thick, airy crust with caramelized cheese edges
• Cheap, crave-worthy, and fast
• Iconic Nolita takeaway spot

Cons:

• Frequent lines out the door
• Almost no seating

Verdict: The pepperoni square champion — get the Spicy Spring and don't overthink it.

7. Roberta's (Bushwick, Brooklyn)

Cuisine: Wood-fired Neapolitan | Price: $$ | Best for: Trendy wood-fired pies and a lively scene

In Bushwick, Roberta's helped define modern Brooklyn pizza with its wood-fired Neapolitan-style pies built from quality ingredients and a sprawling, graffiti-and-greenhouse compound. The cult favorite "Bee Sting" — tomato, mozzarella, soppressata, chili, and honey — is a perfect sweet-spicy combo.

The vibe is lively and creative, with a backyard, cocktails, and a tasting-menu offshoot (Blanca) once attached. It's where the city's wood-fired-pizza movement got its swagger, and the pies still deliver.

Pros:

• Influential wood-fired Neapolitan pies
• Cult-favorite sweet-spicy "Bee Sting" pizza
• Fun, lively Bushwick compound with a backyard
• Quality, often local ingredients

Cons:

• Trendy crowds and weekend waits
• Pricier than classic slice shops

Verdict: The wood-fired trailblazer — go for the Bee Sting and the buzzy Bushwick energy.

8. Una Pizza Napoletana (Lower East Side, Manhattan)

Cuisine: Authentic Neapolitan | Price: $$$ | Best for: Purist Neapolitan pizza from a master

On the Lower East Side, Una Pizza Napoletana is Anthony Mangieri's temple to strict Neapolitan pizza: a small menu of perfectly puffed, leopard-spotted pies made from naturally leavened dough and top-tier ingredients. There are only a handful of pizzas — Margherita, Marinara, and a few others — and that's the entire point.

Widely hailed as some of the best Neapolitan pizza in the country, it's a sit-down, somewhat pricey experience focused entirely on dough craft. For purists, the airy, charred cornicione is a revelation.

Pros:

• Master-level authentic Neapolitan pies
• Naturally leavened dough with a puffed, charred crust
• Ranked among the best Neapolitan pizza in the U.S.
• Pristine, top-tier ingredients

Cons:

• Very short menu and higher prices
• Can sell out and close when dough runs out

Verdict: The Neapolitan purist's pick — a master class in dough and char worth the splurge.

9. Totonno's (Coney Island, Brooklyn)

Cuisine: Coal-oven classic | Price: $$ | Best for: Old-school coal-oven pies near the boardwalk

Operating since 1924, Totonno's in Coney Island is one of the oldest continuously family-run pizzerias in the country. Its coal-oven pies have a beautifully blistered, charred crust and a fresh mozzarella that pulls cleanly. The room is gloriously unpretentious — checkered floors, limited hours, cash-friendly, and run on its own schedule.

Pair a pie with a walk on the boardwalk for a perfect old-Brooklyn day. It's a survivor and a standard-bearer for the coal-oven tradition that built New York pizza.

Pros:

• Century-old coal-oven institution since 1924
• Blistered, charred crust with fresh mozzarella
• Authentic, no-frills old-Brooklyn atmosphere
• Steps from the Coney Island boardwalk

Cons:

• Limited days and hours of operation
• Out-of-the-way Coney Island location

Verdict: A coal-oven survivor — pair a charred pie with the boardwalk for classic Brooklyn.

10. Juliana's / Grimaldi's (DUMBO, Brooklyn)

Cuisine: Coal-oven classic | Price: $$ | Best for: A coal-oven pie with the Brooklyn Bridge view

Under the Brooklyn Bridge in DUMBO, two famous coal-oven pizzerias sit nearly side by side. Grimaldi's built the area's pizza fame, and Juliana's — opened by Grimaldi's original founder Patsy Grimaldi — serves outstanding traditional coal-oven pies that have topped national "best pizza" lists.

Either way you get a crisp, charred crust, fresh mozzarella, and the unbeatable backdrop of the bridge and waterfront. Lines can be long given the tourist-magnet location, but the pies are the real deal and the setting is hard to top.

Pros:

• Classic coal-oven pies steps from the Brooklyn Bridge
• Juliana's pies have topped national best-pizza lists
• Crisp, charred crust with fresh mozzarella
• Iconic, photogenic DUMBO waterfront setting

Cons:

• Heavy tourist crowds and long lines
• Whole pies only at the coal-oven spots

Verdict: The scenic coal-oven pick — grab a pie at Juliana's and enjoy the bridge-side setting.

Where Should You Eat?

What to Look For When Choosing a Pizza Place in New York City

• Crust and char — The heart of a great NYC pie is the crust: foldable and balanced for a classic slice, blistered and charred for coal-oven and Neapolitan. Judge the bottom and the cornicione first.
• Slice vs whole pie — Many of the greats (John's, Juliana's, Lucali) sell whole pies only. Confirm before you go if you're after a quick single slice.
• Hours and cash — Old-school institutions like Totonno's and Di Fara keep limited hours and lean cash-friendly. Check days open and bring a backup plan.
• The line — At Lucali, Di Fara, and Prince Street, the wait is part of the deal. Go off-peak (early afternoon, weekdays) to cut the line dramatically.
• Style match — Decide what you want: a classic foldable slice, a Sicilian square, a coal-oven pie, or a modern wood-fired Neapolitan. Each spot specializes, so pick the style first.
• Location logistics — Several legends are deep in the boroughs (Midwood, Bensonhurst, Coney Island). Budget travel time so a great pie doesn't become an all-day trek by accident.

What matters less than marketing implies: viral fame, celebrity sightings, and fancy toppings. A balanced crust, good sauce, and quality mozzarella matter far more than a trendy ingredient or a long social-media following.

FAQ

What is the best pizza place in New York City? Di Fara Pizza in Midwood, Brooklyn earns our top spot — the DeMarco family's hand-made pies, imported ingredients, and fresh-snipped basil finish make it the city's most revered pizzeria.

Which NYC pizza is the best value? L&B Spumoni Gardens in Bensonhurst, where the few-dollars Sicilian square slice — cheese under the sauce — and house spumoni deliver the best pizza-per-dollar on this list.

Where can I get the classic New York slice? Joe's Pizza on Carmine Street in Greenwich Village, open since 1975, is the benchmark for the foldable, fast, cheap classic New York plain slice.

What is the most famous pepperoni pizza in NYC? The "Spicy Spring" square at Prince Street Pizza in Nolita, loaded with crispy cup-and-char pepperoni, is the city's most famous pepperoni slice.

Which NYC pizzerias have coal ovens? Several classics here use coal ovens, including John's of Bleecker Street (1929), Totonno's in Coney Island (1924), and Juliana's / Grimaldi's in DUMBO — all known for crisp, charred crusts.

Do I need to wait in line for these pizza places? Often, yes — Lucali, Di Fara, and Prince Street regularly have lines. Going on a weekday or in the early afternoon is the best way to cut the wait.

Bottom Line

For the best pizza in New York City, Di Fara Pizza in Brooklyn is our Best Overall — the most revered, hand-crafted pie in the five boroughs, finished with that signature snip of fresh basil. L&B Spumoni Gardens is our Best Value, where a few dollars buys the legendary Sicilian square and a cup of spumoni.

If you want a quick classic slice, a romantic candlelit night, a coal-oven pie with a bridge view, or a purist Neapolitan, use the decision tree above to route yourself to Joe's, Lucali, Juliana's, or Una Pizza Napoletana. Pick your style, beat the line, and you'll eat as well as anyone in the city.

Sources

• The Infatuation — best pizza in NYC
• Eater NY — essential pizza guide
• Yelp — top pizza in New York City
• TripAdvisor — best pizza in New York City
• Google Reviews — NYC pizzerias
• Di Fara Pizza — official site
• Lucali — official site
• L&B Spumoni Gardens — official site
• Joe's Pizza — official site
• Juliana's Pizza — official site

*best pizza in New York City review — where to eat pizza in NYC, top slices, ratings, and a review of the best pizza places in the five boroughs.*