Combining 2 of the most classic Italian foods into one is genius. A slice of their decadent meatball pizza is a must-have; we love that it's balanced with thin, crunchy crust instead of a doughy base.
Ranked New York City’s #1 Pizza, this is the best coal-oven pie with the freshest mozzarella and just the right amount of sauce. Come hungry and bring friends because they don’t sell by the slice!
You can't go somewhere named Artichoke Pizza and not at least try it. Good thing a perfect balance between the melted sauce, cheese, artichokes and not too much salt makes it incomparable to others.
We needed that kick of tomato spice from the fried calamari, yet we knew why they were once named Best Pizza after having the Melanzane pie with its light textured eggplant and juicy currants.
This tremendously thin crust pizza leaves you feeling guilt-free after treating yourself to a few slices. For all you mushroom lovers, go for the Shroomtown pizza – you will not regret it!
Although there’s no surprise toppings, that sweet tomato sauce flavor and just the right amount of cheese sprinkled on top makes this one of NY’s best classic plain or mozzarella cheese pizzas.
Where else to get pizza other than NYC’s own version of Italy? The Michele pizza with prosciutto, mozzarella, mushroom, and truffle pate is savory and topped off with a hint of salt in the thin crust.
There are tons of choices with unique toppings; yet, it’s the brussel sprout pizza that knocks the ball out of the park. Get those veggies in with a slice that is not overpoweringly oily!
There’s a reason we spotted Bill Clinton at this Brooklyn hotspot- a rustic, and inviting restaurant you would never know exists in Bushwick. Order the Fugazetta and it will be the hit of the table.
Bring the family or a big group of friends to this Italian spot in Nolita, the portions are huge and sharing is mandatory. The vodka sauce might be the best in the city!
This place takes pizza in Brooklyn to a whole new level. We recommend the classic, buffalo mozzarella, tomato and basil, but we're also partial to the clams, parsley and peppers.
