New York Pizza
Great Places to Scream Pepperonni

According to the Wall Street Journal, the spike in the number of Manhattan pizzerias, from 117 in 1958 to more than 1600 in 2011, can be attributed to the rising popularity of the gas oven. But that doesn't mean there aren't some pizzerias still doing it the old-fashioned way. In New York, you can Frisbee-throw a pepperoni pizza and hit any type of oven, from the 25-ton coal-fired behemoth that churned out Sinatra’s favorite pie to the gas contraptions that kick out the cheesy, foldable slice that has earned iconic status in NYC.
Merchant List Map
West Village: The Famous, Foldable New York Slice

Order slice. Fold slice. Eat slice. Repeat. That's the way they've been doing it at Joe Pozzuoli's pizzeria for more than 37 years. Order anything but cheese and the locals will know you're from out of town, but then again, so are many of the celebs that often drop by.

Clinton: A Crust Above the Rest

Jim Lahey’s revolutionary no-kneading bread recipe launched the baker into the national spotlight. But more importantly, it serves as the basis for his Roman-style pizzas. Hand-formed flatbreads create fluffy, airy clouds for 13-month pecorino cheese to cuddle into, sprinkled with breadcrumbs for an added punch.

Brooklyn Heights: Sinatra's Slice-of-Choice

Tucked under the Brooklyn Bridge, Grimaldi's harbors its own hulking attraction inside––a 25-ton, hand-built coal oven. This blazing giant churns out pies with evenly baked crusts as songs by Old Blue-Eyes––who was rumored to have Grimaldi's pizzas flown to him in Vegas––croon from the jukebox.

Carroll Gardens: GQ's Best

Mark Iacono's pie earned the #2 spot on GQ's list of the "25 Best Pizza's You'll Ever Eat". The secret? It might be the sauce, simmered for five hours according to his grandmother's recipe. Or it could be the crust's smoky flavor imparted from a wood-fired oven that Mark built himself.

Williamsburg: Fresh from the Garden

The food is just as fresh as the styles worn by the notoriously hip clientele at this Williamsburg favorite. Herbs and vegetables from the outdoor garden lend a bright kick to wood-fired signature pizzas that the New York Times simply hailed as, “marvelous things.”

Astoria: Rustic Pizza and a Glass of Wine

These crispy, thin crust pizzas borrow ingredients such as caramelized onions, arugula, and red chili flakes from local green markets. Inside the romantic trattoria, guests can pair their pies with a wide selection of wines and imbibe the local art hanging from exposed brick walls.

NoLita: A Slice of History

Most sources credit Lombardi’s with dishing out New York’s first pizza, spawning a civic tradition the 100-plus-year old eatery still leads. Though Lombardi’s prizes its rich past, its pizza remains fresh—coal-fired crusts alternate between soft and crispy textures, providing a solid foundation for fresh mozzarella and Marzano sauce.

Gravesend: Sicilian Pizza

Unlike traditional NY slices, these hefty, sheet-style Sicilian squares boast a thicker crust, which is kept crisp thanks to a layer of fresh mozzarella placed down before the sauce. Diners can grab a quick slice at the window or dine in the restaurant, which also boasts outdoor picnic tables.

Ditmars Steinway: Chocolate Pizza

Chef Rocco Sacramone and his mother Tina, both natives of Arbruzzo, Italy, infuse their country’s traditional cuisine with inventive twists. So it shouldn’t be a surprise that from the same brick oven that churns out savory pizzas emerges the Al Cioccolato, its crust stuffed with a decadent chocolate filling.

East Harlem: Family-Atmosphere/Merchant 12 Narrative Description

The homey atmosphere is what first drew Italian immigrants to Patsy's in the 1930's, but it’s the famous wood-fired thin crust that soon drew the likes of Tony Bennett and Joe Dimaggio. Rumor has it regular customer Francis Ford Coppola even brought his Godfather actors there to shape their performances.

Greenpoint: Vegan Pizza

The description of the In Ricotta Da Vegan pizza may be music to vegans’ ears. A colorful cornucopia of house made vegan fennel sausage, tomatoes, baby arugula, and cashew ricotta elevates this dish from dairy-free alternative to bona-fide delicacy, especially with an added sprinkling of Daiya vegan cheese.