Best pizza in New York, 2026.

Located deep in the heart of Bushwick lies a legendary wood-fire oven that churns out exceptional New York City pizza. The place is called Roberta’s, and when you first approach the heavily-graffitied Brooklyn flagship you might be wondering to yourself “am I really in the right place?”

That’s how you know you found it. There’s a handful of locations in town, but I suggest going to the Bushwick location because the large outdoor patio is ideal for sunny days, especially if you’re gathering a group of friends. Order a pitcher of beer, bring a deck of cards and enjoy some of the best pizza in New York City.

The most popular pie is the Bee Sting (tomato, mozzarella, sopressata, chili, basil, honey), which scratches the itch for anyone craving an irresistible sweet and salty combo.

Type of pizza. Wood-fired oven, whole pies only (the pies are on the smaller side, so I suggest ordering one per person).

L’Industrie Pizzeria has a relatively short but impressive history. Since opening in 2015 by Italian native Massimo Laveglia, it’s been recognized by many pizza enthusiasts as some of the best pizza in NYC. Fighting words, I know.

Intrigued by the onslaught of praise, we paid them a visit. The pizza style doesn’t fit into any traditional category, perhaps most closely related to a proper NYC slice, but the crust is slightly thinner, almost crunchy. The dough is long-fermented until it results in a zippy canvas for the fresh ingredient imported from Italy.

If there’s a better slice of pizza in New York City, I’ve yet to find it. L’Industrie has locals commuting 30+ minutes just to get their grubby little hands on the famed Margherita with burrata slice, myself included.

Thankfully a second location recently opened in the West Village, but you can expect long lines at both locations -this pizza is worth the wait.

With roots dating back to 1960, Rubirosa is the quintessential New York City pizza joint folks envision when they visit NYC for the first time. Part Italian restaurant, part pizza shop, the homey wood-paneled walls and red checkered tablecloths ooze old-world charm.

But the biggest draw isn’t the cozy ambiance, no, that title belongs to Rubirosa’s tie dye pie (vodka, tomato, pesto and fresh mozzarella). Simplicity at its finest, it’s clear this joint has perfected the art of tomato sauce, but the locally-sourced toppings don’t hurt either.

Another menu highlight is the spaghetti and meatballs (arguably the best meatballs in the city). But honestly, everything on the menu is delicious, which makes this a great place to go with large groups if you’re lucky enough to score a reservation.

Type of pizza.Whole pies only, one pizza is large enough to split between 2-3 people, depending on hunger. Pies can be ordered half/half.

Riddled with drama, the history of Juliana’s Pizza is quite interesting. The pizzeria was opened by Patsy Grimaldi, the founder of Grimaldi’s Pizzeria next door (which he sold in 1998 upon retirement). Grimaldi seemed to move on with his life until a random reappearance at the age of 80, when he decided he wanted to open a new pizzeria.

The problem? He sold his naming rights upon retirement and Grimaldi Pizzeria’s new owner wasn’t willing to compromise. An arduous legal battle ensued which resulted in the opening of Juliana’s Pizza (named after Grimaldi’s mother).

This naturally started a (friendly) rivalry between the two shops, with locals often debating which one makes the best pizza in New York City. Having tried both, I think Juliana makes a superior pie.

The top seller is the Classic Margherita (San Marzano tomatoes, fresh mozzarella and basil), but for me, nothing tops the White Pie (olive oil, fresh mozzarella and lots of garlic).

Type of pizza.Coal-fired, whole pies only. Pies can be ordered half/half and one pie is large enough to split between 2-3 people.

Scarr’s has been milling flour on-site (an unusual practice) since opening in 2016, which speaks to the joint’s dedication to making the best pizza in New York City. Offering traditional NYC slices (they’re huge, folding required) alongside Sicilian slices (focaccia-like crust), the airy dough serves as the ideal canvas for high-quality toppings and velvety sauces.

In a city where good food sometimes comes at the expense of good service, Scarr’s stands a mile above the rest (the staff are consistently awesome). Also, the retro ’80s-inspired decor definitely evokes old school vibes.

My go-to slice is a toss-up between the classic cheese ($4) and pepperoni grandma slice ($6). I consider this one of the best cheap eats in New York City.

Types of pizza.Traditional NYC slices, whole pies available too.

Founded in 1929, John’s of Bleecker Street is one of the oldest pizzerias in New York City. Walls adorned with photos of celebrities, windows dressed in prestigious awards collected over (nearly) 100 years, John’s holds a special place in the heart of locals.

Using a (grandfathered) coal-fired pizza oven, the pizza is cooked at a high temperature for a short time, resulting in blistered crust that remains chewy at the center. Served piping-hot, resist the temptation to dive right in and let the pizza cool for a minute (speaking from personal experience, unfortunately).

Type of pizza. Coal-fired pizza, whole pies only. Pies are large and can easily be split between two people. Half/half pizza orders allowed.

Grandfathered coal-burning ovens are an interesting part of NYC pizza history. In the 1900s, almost all pizza ovens in New York ran on coal because it was cheaper than wood. But coal needs constant oxygen flow, so the monolithic ovens took up a ton of space.

Things started changing in the 1940s when stainless steel ovens began usurping coal-fired ovens. Manhattan’s last known coal fire oven was built in 1957 (and 1990 in Brooklyn). With environmental causes taking center stage, the only way for a pizzeria to end up with a coal-fired oven is to inherit it from the previous business, which is kind of interesting to know.

Joe’s dishes out the most iconic pizza slice in New York City. Fresh, hot and consistently delicious every hour of the day, Joe’s is on constant rotation in most local’s weekly arsenal.

The crust is nicely charred and the sauce-to-topping ratio is ideal. A bit unusual for me, I. It’s simple, it hits the spot, and it won’t break that bank. Plus, most locations are open until 4am, making this a go-to spot for a late night bite after a show or event (this a cash-only establishment, ATM onsite).

Joe’s holds a special place in my heart. My wife and I celebrate the first day of spring by enjoying a whole pie from Joe’s in Washington Square Park. We’re adding a new member to the family in September and are excited to share the tradition with them.

Perhaps best billed as an step up New York slice, the pizza feels lighter and crunchier than its traditional counterpart. The magic is in the (tomato) sauce at Lucia, zippy and bright, I’d eat it with a spoon if it wasn’t frowned upon.

I recommend starting with the plain pie (cheese) and expanding from there. Talk about love at first bite.

Rumored to be Beyoncé and Jay Z’s favorite pizza joint in NYC, getting into Lucali’s requires the patience of a saint. The restaurant doesn’t accept reservations, which means waiting in line (upwards of two hours) is the only way to get in.

The restaurant opens at 5pm but you can get your name on a waitlist starting at 4pm, which means lines start forming around 3pm. The wait-list typically fills up by 5pm.

Speaking of toppings, customize the pie to your liking with the seven options offered, garlic, mushrooms, shallots, onions, sweet peppers, hot peppers, and pepperoni.

Keep things simple, because Lucali’s tomato sauce is coupled with a rich blend of three cheeses (buffalo mozzarella, low-moisture mozzarella, and shaved Grana Padano) that doesn’t need supporting actors.

Good to knowLucali is a cash-only establishment with a generous “bring your own booze” policy, so pick up a bottle of wine or some beer before your reservation kicks in.

My adviceI’ve tried to get in a many times over the years and have about a 25% success rate. As such, I wouldn’t necessarily recommend Lucali for anyone that’s visiting NYC for a few days (why wait in line for hours when there’s so many amazing pizzas in New York City?).

Prince Street Pizza is one of the most popular pizza shops in New York City, made evident by persistent lines snaking around the block. Once inside, you might find yourself tempted by everything on display.

If it’s your first visit, order the shop’s signature slice, the Spicy Spring (Sicilian pizza with tomato sauce, fresh mozzarella, spicy pepperoni cups and pecorino romano cheese).

This one of the best Sicilian pizzas in New York City, but between you and me, Prince Street Pizza is kind of a hit-or-miss establishment. I’ve gone here a few times and there’s been a handful of “off” days. However, if you can get them on a good day, you won’t regret it. Those crispy pepperoni cups are hard to beat!

Type of pizza.Classic NYC slices and delicious Sicilian pies (opt for the Sicilian slice if you’re not hungry enough to try multiple slices).

In a city of a thousand pizza joints, these are the ones that actually earned the hype.

Okay, so I’ve been told that Paulie Gee’s top seller is the cheese slice, but, having tried the pepperoni and cheese. The pepperoni is where its at. Better yet, get the square pepperoni with sesame seed crust (so good!).

A slice will set you back about $5. There’s two locations to choose from, but don’t let it confuse you.

The vibes at this Greenpoint pizza joint are old-school cool, perfect for watching a game during football season.

Opened in 2022 by the masterminds behind Lilia and Misi, two of the most popular Italian restaurants in the Big Apple, Fini makes some of the best pizza in New York City. If you’re a fan of spicy pies, the Long Pepper Shallot slice is a must-order. The white slice is also worth mentioning (blend of fontina, parmesan and mozzarella cheeses), but honestly, everything on the menu is bound to impress.

Unpopular opinion. Hot take. New York City Pizza (Table of Contents) is criminally underrated and deserves way more hype than it gets.

Owner Roberto Caporuscio learned the secrets to making excellent pizza in Naples before bringing his gift to America. Having previously opened successful pizzerias in New Jersey and Pennsylvania, he opted to grace the Financial District with the best Neapolitan pizza in New York City by opening Kesté in 2009.

Expect to find a long list of authentic Neapolitan pizzas and wines. Don’t sleep on the nutella pie if you have the disciple to save room for dessert. Word to the wise. Kesté runs a killer lunch deal where you can score select pies for $12, don’t sleep on the pistachio and salsiccia which is made with fresh pistachio pesto and sausage.

Visiting Una Pizza Napoletana takes a bit of leg work because it’s only open three days a week. Recently ranked one of the best pizzas in the world, reservations book out months in advance. It was opened in 2022 by Anthony Mangieri, a New Jersey native who dedicated his life to creating what would become some of the best pizza in NYC.

WebsiteUna Pizza NapoletanaNeighborhoodLower East SideAddress. 175 Orchard St, New York, NY Reservations are recommended, especially for dinner on Friday and Saturday nights. There’s a reason locals keep this spot in their back pocket. It’s not the flashiest place on the block, but the quality speaks for itself every single time.

Opened in 1965 to Italian immigrant Dom De Marco, Di Fara has been a labor of love for more than 50 years. Nearly every ingredient is imported from Italy, including the olive oil that douses every pie after it emerges from the oven before being crowned with freshly-cut basil. When De Marco passed away in March 2022 his kids took the reigns, keen to keep their father’s legacy alive for the next generation of New Yorkers.

Some people make the mistake of assuming Lombardi’s is for tourists, resting on their coveted claim to fame, this was the first pizzeria in America when it opened in 1905. But between you and me, Lombardi’s makes a damn fine pie to this day.

If you’re into classics, order the original Margherita (fresh mozzarella, tomato sauce, romano and basil). But, if you’re feeling adventurous, go for the famous Clam Pie (shucked clams, garlic, oregano, Romano cheese, black pepper and parsley).

Type of pizza.Coal-oven pizza, small whole pies only (think of them as personal pizzas). You can split one pie between. If you’re really hungry, I suggest ordering a pie per person.