Guides

Pizza in New York

Neapolitan, Roman, sourdough and Staten Island thin crust, across the city and in Jersey City.

By Oleksandr Slyadnyev · updated October 2026

Naturally leavened Neapolitan pies, Roman pizza al taglio and the old cracker-thin Staten Island style. Each note says what kind of crust to expect and what to order.

I have been to 3 of these places myself, and they come first. The other 12 are next on my list: I move a place up only after I have eaten there. Opening days change, so check the map link before you go.

Tried

  1. Una Pizza Napoletana

    Lower East Side · 175 Orchard St Map

    Anthony Mangieri's sourdough Neapolitan, #1 in the US on 50 Top Pizza five years running. The benchmark crust. Thu–Sat from 5pm; OpenTable opens 2 weeks out at 9am.

  2. Ops (East Village)

    East Village · 176 2nd Ave Map

    Sourdough pies with charred, sour, puffy crust, seasonal toppings and a James Beard-nominated natural wine list. Walk-ins welcome; open from noon on weekends. Original in Bushwick.

  3. Seppe Pizza Bar

    Stapleton, Staten Island · 3 Navy Pier Ct Map

    Neighborhood pizza and cocktail bar on the Stapleton waterfront — a longtime personal favorite, 17 visits and counting.

Next on my list

  • Bread and Salt The Heights, Jersey City · 435 Palisade Ave · $15–30 Map
    Rick Easton's Roman bakery. Pizza al taglio from 1pm with an airy, sour, crackly crust, plus bread, bomboloni and a mortadella sandwich. The closest thing to a Roman forno around. Thu–Sun daytime only and it sells out; Heights regulars come early.
  • Pizza Secret Park Slope, Brooklyn · 72 5th Ave, Brooklyn, NY 11217 · $25–40 Map
    Rosario Granieri, a third-generation Naples pizzaiolo, makes a textbook soft, leopard-spotted pie; #15 in the US for 2026. Get a margherita or marinara plus the fried starters (frittatina, montanara), which won Best Fried Food. Park Slope locals, not tourists.
  • Razza Downtown, Jersey City · 275–277 Grove St · $35–55 Map
    Dan Richer's wood-fired pies, #3 in the US on 50 Top Pizza 2026. Naturally leavened and deeply charred, though not strictly Neapolitan. Order the margherita, Santo Brandon and the bread & butter. JC regulars fill it by 6:30, so book or go early.
  • Joe & Pat's Castleton Corners, Staten Island · 1758 Victory Blvd · $15–30 Map
    Since 1960: the definitive Staten Island cracker-thin pie, eaten at booths by three generations of islanders. Get the vodka pie and a plain; the caesar-salad pizza if curious. (Rubirosa in Manhattan is the same family's recipe.)
  • Kesté Pizza e Vino Financial District, Manhattan · 77 Fulton St (also 232 N 12th St, Williamsburg, dinner only) · $20–35 Map
    Roberto Caporuscio (AVPN) and his daughter Giorgia make classic, wet-centered Neapolitan pies. They also run a pizza school on site. Order a margherita, or the pizza del papa with its puffed cornicione. An easy PATH/Downtown lunch.
  • Mano's Pizzeria Ridgewood, Queens · 62-98 Forest Ave · $5–30 Map
    Five-day fermented dough, Italian flour, no-frills counter — a Ridgewood neighborhood slice shop that quietly ranks among the country's best NY-style. Plain slice first, then a family-named specialty pie. Airy, blistered rim for a slice joint.
  • Ribalta Union Square / Greenwich Village, Manhattan · 48 E 12th St · $30–45 Map
    True Neapolitan run by Neapolitans: soft, blistered, leopard-spotted cornicione, #8 in the US for 2026 yet off the tourist radar. Italian expats pack it for Serie A on the projector. Margherita, then a fried montanara. Book — walk-ins rarely get in.
  • Talula's (car trip, NJ) Asbury Park, NJ · 550 Cookman Ave · $25–40 Map
    Naturally leavened sourdough, wood-fired, with a pillowy, charred crust. Probably the best sourdough pie in NJ outside Razza. Combine it with a beach or boardwalk day.
  • Macoletta Astoria, Queens · $20–35 Map
    A neighborhood Neapolitan spot in Astoria. Well-salted dough with basil flecks and smaller bubbles, so more crunch than the classic Naples slump. Astoria families are the crowd. Pair it with Elias Corner or Astoria Seafood.
  • Salsa Pizzeria Napoletana Greenpoint, Brooklyn · 40 Clifford Pl, Brooklyn, NY 11222 (2nd location: 63-118 Woodhaven Blvd, Rego Park) · $20–35 Map
    Two Italians and a Colombian run a proper Neapolitan oven on a Greenpoint side street. Slightly less blistering than Una, sweet tomato. Get a margherita, then the al pastor pie made with Taqueria Ramirez, the rare fusion that works. A family neighborhood spot.
  • Song'E Napule Greenwich Village / SoHo edge, Manhattan · 146 W Houston St · $20–35 Map
    A sky-blue room run by Neapolitans, making soft, chewy, very Naples-style pies. The tip is the anchovy-and-oregano pizza, a marinara variant for purists; also the fried montanara. Five minutes from Ribalta for a head-to-head.
  • Zero Otto Nove Belmont (Arthur Ave), Bronx · 2357 Arthur Ave · $30–50 Map
    Salerno-rooted wood-fired pies on the Bronx's real Little Italy — among the best Neapolitan-style in the city, with a crowd of Bronx families, not tourists. Get a pie (La Riccia) plus baked rigatoni and insalata di mare. Pair with a deli crawl on 187th St.