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Best Pizza in New York City

New York City needs pizza the same way a plant needs sunlight or a subway needs a conductor. In other words, it’s important - and that’s why we spent several months looking for the best pizza in the city. Throughout our research, we consumed several hundred slices and many dozens of pies, and, at one point or another, most of us had thoughts like “That’s enough” and “I’d like to never eat pizza again.” Here's are the best pizza places in New York City according to Google reviews.


Owned by pizza guru Mark Iacono, beloved by American royalty Beyoncé and her husband, and popularized by seemingly every pizza-lover and liker in the tri-state area, Lucali is a bucket-list pizzeria for many. Ask for basil and garlic atop your large pie, plus a side of sauce for dipping. Lucali is an excellent place to eat. We’re here to talk about pizza. The thin-but-not-too-thin crust is the exact right balance of soft and crunchy, and the tomato sauce is the platonic ideal of tomato sauce: a little sweet, a little tangy, and good enough to eat with a spoon. Besides that, it’s just cheese and basil. If you want to add more toppings, you can, but you don’t need to. This pizza is absolutely perfect on its own, and it’s the best one we’ve had in New York. And if you don’t think it’s worth waiting several hours for, then we don’t have anything in common.

Joe’s Pizza

Nearly synonymous with a New York pizza itself, Joe’s is the iconic grab-and-go meal, the spitting image of what a pizza slice emoji or tattoo would look like—it’s that familiar. Large slices are reheated in the oven until the crust is crisp, the cheese is melty (but not mouth-burning), and the sauce bubbles between the two.


Leo is from the people behind another great restaurant on this guide, Ops in Bushwick, and it’s the best pizza place to have opened in Williamsburg in years. Like their sister location, Leo specializes in natural wine and sourdough pies, but with a completely different menu of tangy-dough pizza. Their briny clam pie will make you reconsider any allegiance to bivalve mollusk pizza you’ve enjoyed in that random state called Connecticut - since the sourdough crust is far lighter and more flavorful than a yeast dough that’s been made for thousands of tourists a day. If you’re in the area and looking for some pizza to go, welcome yourself to a starch-dominant world with the provola and potato square version. This hearty slice is reheated twice, which crisps up the bottom even more than the original bake. When you eat Leo’s charred, naturally-leavened pizza, you get an overwhelming taste of the coal oven it was made in, and all the chewy ancestor pies that came before it. It’s pizza history you should be a part of.


Imagine a steaming hot plate of penne a la vodka at your favorite neighborhood Italian restaurant. Now imagine that, but with the vodka sauce spread on a cracker-thin pizza crust, topped with fresh mozzarella. If you can’t imagine why this would taste incredible, you clearly haven’t had the vodka pie at Rubirosa. In addition to serving this perfect Staten Island-style pie, Rubirosa is also an overall fantastic restaurant and we can think of few places we’d rather spend an evening eating carbs. The plain pie and tie-dye, which adds pesto to the mix, are excellent as well.

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