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Homemade sauce and dough define signature pizzas, which the chefs have been serving up since 1976
Italian restaurant offers a wide variety of Italian classic, such as pizza, pasta, salads, and more
Massive pizzas topped with ingredients such as Louisiana hot sausage, sun-dried tomatoes, and fresh green onions
Pizza joint from the ’50s stays alive with constant renovations and what it dubs “Genuine California Pizza”
Hand-tossed pizzas slathered with sauce made from vine-ripened, California-grown tomatoes
Menu includes pizzas ranging from Hawaiian and garlic chicken to veggie masala and paneer tikka, plus chili chicken wings and jalapeño bread
Dedicated chefs bake up a wide selection of fusion pizzas as well as Indian- and Italian-inspired pies
Sourdough-based pizzas with a host of unique toppings including chipotle chicken, fennel and sausage, or zucchini
Crisp, airy California-style crust is topped with tomatoe sauce and six cheeses harvested from California farms
Diners can enjoy a delicious spaghetti with sausage, chicken cacciatore with vegetables, eggplant parmigiana, and linguini pasta with pesto
Daily-made sauces and fresh dough re-create traditional family recipes of Italian pizza, pasta, and calzones
Freshmade pizzas sprinkled with cheeses or salads drizzled with dressings made in-house, with options such as caesar or cumin ranch
Guests may try one of the craft pizzas offered, create their own pizza, or cut down on the carbs by choosing a no-dough pizza
Pizza lovers can enjoy their favorite dish baked in under 3 minutes at a local pizzeria
Pizza made from a family recipe alongside signature pork ribs and other favorites
Customers can try various Italian dishes including a pizza, pasta, or salad
From old-school counter joints to trendy gourmet hot spots, these are our picks for best pizza in NYC.
Two of our food editors debate the issues in order to find out if pizza slices or squares reign supreme.
Tiny, napkin-sized squares or giant, foldable triangles? When it comes to pizza style, everyone has a preference. Our two editors take opposite sides in this battle that may change the way you look at a pizza wheel.
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