A Guide to New York Pizza (With New York Activity Pairings)

A pretty pizza by the slice

Pizza by the slice

This is what you probably think of when you think of New York pizza. A foldable, triangular slice, made with shredded low-moisture mozzarella cheese and baked in a gas oven. It can serve as a snack or a full meal. You eat it with your hands and you can walk down the street while eating this—it’s not considered bad manners here. The best in this category are:

• Joe’s (Greenwich Village): A classic New York slice. People from the five boroughs of New York City grew up eating pizza that tasted something like this. Pair with a movie at the IFC Center.

• Scarr’s (Lower East Side): A gourmet take on the classic New York slice. Prepare to wait in line, but it’s worth it. Pair with a visit to the Tenement Museum.

• Artichoke Basille’s (East Village): The Margherita is a fancier version of the traditional slice, made with both mozzarella and parmesan and topped with basil. Stick with the East 14th Street location of this mini chain, as the other locations can be hit-or-miss. Pair with a walk in Union Square Park.

• Mama’s Too (Upper West Side): Another inspired take on the New York slice. In addition to their superb house slice, they get very creative here. Alternative options include vodka and cacio e pepe slices. Pair with a visit to the new Gilder Center for Science, Education, and Innovation at the American Museum of Natural History.

Sicilian pizza by the slice

Manhattan is still weak in this category. For a proper Sicilian slice—a very saucy, thick, almost focaccia-like square—you probably still have to head to Brooklyn or Queens. But, all of the above slice joints have very good Sicilian contenders, too. There are two Manhattan spots that offer stand-out Sicilians (in addition to their strong regular slices):

• Prince Street Pizza (NoLita): Generous with the sauce. Fluffy crust. Everything you want out of a Sicilian slice. Pair with a visit to the Museum of Ice Cream.

• Marinara Pizza (Upper East Side): This may be a controversial pick, but this chain offers a satisfying, hearty Sicilian. Gets the job done very well. Pair with a talk at the 92nd Street Y.

Authentic Naples-style pizza pie

This is where a knife and fork are appropriate. These pizzas are only served as round pies (never by the slice). This isn’t fast food—you have to sit down and respect the craft when you eat a Naples-style pizza. Manhattan now has several restaurants producing pizza in the authentic Naples tradition. The ingredients—San Marzano tomatoes, gobs of buffalo mozzarella, fresh basil—are key in this pizza, as is the type of oven used. These pizzas are made in wood-fired ovens, often imported directly from Naples. Best in class are:

• Una Pizza Napoletana (Lower East Side): Pizzaiolo Anthony Mangieri has won multiple awards for making the best pizza in the world. He actually out-Napleses Naples pizza. Close your eyes while you’re eating this and you’re transported to Italy. The gold standard for this kind of pizza in New York. Pair with some live music around the corner at Pianos.

• Motorino (East Village): Artisanal Naples-style pizza with a light, chewy crust. Pair with a walk in Tompkins Square Park.

• Keste (Financial District): A soft crust, fresh tomatoes, and other premium ingredients make this another great Naples-style pie. Pair with a visit to South Street Seaport.

Naples-style pizza pie

NYC's take on Neapolitan pizza pie

These are the historic, old-school New York pizza pies. These pizzerias are some of the oldest in New York (and all of America) and their pizzas are made with sliced fresh mozzarella in coal-fired ovens. They make what we New Yorkers have always called “Neapolitan pizza.” But, having been to Naples, I now know these pies actually have little to nothing to do with that city. It’s its own food group that New Yorkers invented and New Yorkers love. Here are the essentials:

• Lombardi’s (Nolita): Founded in 1905, Lombardi’s claims to be America’s first pizzeria. You can taste the history. The charred crust from the coal fire makes this a very special New York pie. Pair with a visit to The Basilica of St. Patrick's Old Cathedral.

• Patsy’s Pizzeria (East Harlem): Another historic spot, Patsy’s opened in 1933 in East Harlem, when it was still an Italian neighborhood. The thin-crust, coal-fire pizza is still making the whole block smell like the world’s best Italian bakery. Pair with a visit to El Museo del Barrio.

• John’s of Bleecker (Greenwich Village): Another New York institution, John’s has been serving this Italian enclave since 1915. Pair with a shopping spree on Bleecker Street.

• Arturo’s Coal Oven Pizza (Greenwich Village): A nice, saucy coal-fire pizza. As an extra bonus, there’s live music here most nights. Pair with a movie at Film Forum.

Roman pizza

A thin, crispy crust distinguishes Roman pizza. It’s baked in rectangular pans, giving it a unique shape. In Rome, it’s sliced/cut with scissors and sold by weight. We don’t go that far with it in New York, but it’s still an entirely different pizza experience. And definitely yum.

• Farinella (Central Park South): Super thin, airy crust, premium ingredients, and some fun toppings make this Roman pizza a stand-out. Pair with a concert at Carnegie Hall.

Chicago-style pizza

You might ask a New Yorker, “Is there deep-dish Chicago-style pizza in New York?” to which any red-blooded New Yorker will reply, “How badly did it hurt when your mother dropped you on your head as a child?” and promptly point you to the nearest hospital for an MRI. (We New Yorkers are big-hearted people who care about your health and mental well-being and we’ll insist you get the best medical care in such cases.) But if you must, you must. New York happens to have an excellent Chicago-style option.

• Emmett’s (SoHo): A cheesy, saucy, chunky, heavy, Chicago-y, casserole-y, fabulous mess of a pizza. This is really a different food group altogether, but it’s delicious whatever you wanna call it. Pair with live comedy at the Comedy Cellar.

Detroit-style pizza

We have some of that, too. But I don’t talk sacrilege.

Language basics

• Yerrr: Hello, how do you do?

• Deadass: Seriously

• Bodega: A 24-hour market/drug store/sandwich shop, typically on the corner of every other block.

• We Gucci: Everything is good between us.

• Schlepp: To carry (verb); a long haul or walk (noun)

• Bric: It’s really, really cold.

For more inspiration and insider recommendations, visit our New York City page.