When it comes to pizza, everyone has their favorite type of crust and their favorite toppings. However, one city that stands out for its pizza is New York City. If you’re headed to the Big Apple, make sure you swing by some of these pizza places to see what all the buzz is about.

Totonno’s Pizzeria Napolitano

Located on Coney Island, Totonno’s Pizzeria Napolitano has served fresh and hot pizza since Antonio “Totonno” Pero opened it in 1924. Their coal-fired brick oven produces pizzas with a crispy crust that’s thick enough to hold the oozing mozzarella and fresh tomato sauce. While the white pie isn’t on the menu at Totonno’s, locals swear it’s the best pizza they’ve ever had. Other local favorites include the sausage and mushroom and the Margherita.

Paulie Gee’s

When you’re looking to try something other than the usual cheese and pepperoni on your pizza, head to Paulie Gee’s in Brooklyn for his unique Neapolitan-style pizzas made in a wood-fired oven. Try out the Cherry Jones, made with mozzarella, Gorgonzola, prosciutto, dried bing cherries, and orange blossom honey. Or, go for the Monte Cristo, with Gouda, Canadian bacon, and pure maple syrup.

Denino’s Pizzeria & Tavern


If thin crust pizza is your favorite, then Denino’s Pizzeria & Tavern in Staten Island is where you need to go. The crust is known for being crispy and thin, yet sturdy enough to hold the toppings. The sauce is sweet and has a hint of garlic. The restaurant, which was established in 1937, is known for its MOR Pizza, which is topped with meatball, onion, and ricotta, and their Garbage Pizza, which, as a nod to Staten Island’s history as a landfill, is topped with pepperoni, sausage, meatballs, mushrooms, and onion.

Lombardi’s Pizza

Lombardi’s claims to be not only the first pizzeria in New York City, but the first in the entire country as well. While the restaurant officially opened in 1905 in Manhattan, original owner and Neapolitan immigrant Gennaro Lombardi actually started selling tomato pies wrapped in paper from his grocery store in 1897. Today, you can enjoy hot pizzas baked in a coal oven with quality cheese and fresh tomato sauce. One unique feature of Lombardi’s is that they don’t sell pizza by the slice. Only whole pies are made and sold here.

Di Fara Pizza

Situated just blocks from many shops and New York City hotels, Di Fara Pizza has received praise from the likes of New York magazine, Zagat Survey, and Serious Eats website as having the best pizza in New York. Since 1964, Italian immigrant Domenico DeMarco has owned and operated Di Fara Pizza. Since each pizza is handmade by DeMarco, the restaurant is closed if he’s not working that day. The restaurant is known for its fresh ingredients, including the basil, thyme, rosemary, and oregano grown in windowsill flower boxes at the store.

The next time you’re in New York City and you get hungry, stop by these pizzerias and decide for yourself which one has the best pizza in the city.

Article Submitted By Community Writer

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