Do you like clams? What about clams on pizza? Yes? Then get the Vongole pizza. It's one of the best white clam pies I've had in NYC—similar to, and up there with, Motorino's, Franny's.
Don't leave without trying the "upside-down" slice, which has a rich, savory-sweet sauce and a light crust. And there's just something satisfying about the way the cheese melds with the dough.
A sister pizzeria to Luzzo's in the East Village, but I think even better. Don't miss the pizza a cono (cone pizza), which seems gimmicky but is actually really good. Read more.
My two favorite pizzas here are the brussels sprout and pancetta pie and the cherrystone clam pizza. But you really can't go wrong with whatever calls to you on the menu. Read more.
Skip the sit-down Neapolitan pizza. It's got a tough crust and isn't that good. Where this place shines, though, is the NYC-style slice in the take-out shop. It is absolutely sublime. And cheaper. Read more.
Get the Montanara pizza, which has a deep-fried crust. This is one of the only places in the city (let alone the U.S.) that serves it. Fear the fried? Get the Pistacchio e Salsiccia pizza.
The Lafayette slice (caramelized onion, gruyere, grana Padano, mozzarella, thyme) seems simple, but the flavors come together nicely. One of my favorite slices here. Get it if they're making it!
Magnificent pizza here. The crust is perfect! Up there with the best New York–style places going these days. It's by-the-slice at the bar only. Table service is for whole pies.
First-class pizza in all respects, but there are a couple of unique items here. Try the montanara, a pizza whose crust is first FRIED(!) then baked. The carbonara is an interesting brunch option. Read more.
If they have the apple pie on special order one per person. You won't want to share. Trust me. Ask for the #secretmenu pickled cherry peppers on your pizza. #epic piquant, slightly spicy and delicious
Try the Salvatore pizza made fresh with Salvatore Bklyn Ricotta, Mozzarella, Garlic, and Chile! Seriously good eats!
Great, great regular slice. So thin and crisp. And SALTY! Make sure you get something to drink! ;)
Home to a unique thin-crust square pan pizza with a sweet, concentrated tomato sauce and a touch of cheese. Very good when fresh, but eat it fast—delivery or take out don't treat it well.
Rosario's looks like an Italian market. It is. But it has KILLER PIZZA. Get a slice now, thank me later. Also ... one of the best Italian combo sandwiches ever. Read more.
Only one of two coal-oven places in NYC that sells by the slice (the other is Sac's in Astoria) -- over in the small take-out shop near the corner. I prefer the whole plain pie with regular mozzarella
Solid wood-fired-oven pizza from an alumnus of Paulie Gee's. Clam pie is very good. Get it. And is this weird, but the Bibb salad is nice, too. Read more.
Trivia: the "Pistachianco" pie here is a tribute to Chris Bianco's "Rosa" pizza at Phoenix's legendary Pizzeria Bianco.
Whole pies only at this Washington Heights pizzeria. Stick with the Grandma pizza for the best experience.
Get the vodka pizza. Made with a sauce infused with pancetta, Parmesan, and vodka, it brings an undefinably savory quality to their thin, crunchy bar-style pies. Read more.
Serves some of the best Pizza and Italian on Arthur Avenue. Try the La San Matteo or the Polpettine Polenta E Caprino. The service here is amazing.
