Feb 15, 2018
Pizza in New York City is more than just a food: it’s an institution. As something New Yorkers take tremendous pride in, opinions run strong on where to get the best slice, how to make it and even how to eat it. Some say it’s the local tap water that gives the pizza its signature flavor and texture, while others believe it’s the quality of ingredients. Whatever the truth, a pizza outing is a must for anyone visiting New York City or calling it their new home.
There are an estimated 32,000 pizzerias in New York City, but a few pizzerias stand out as icons. Here are 5 of of the best pizzerias for grabbing an authentic slice in NYC.
Despite being open for only a decade, Artichoke Basille’s has already established itself as having some of New York’s most iconic pizza slices. They’re most well-known for the Artichoke slice, a (relatively) thick-crusted slice topped with artichoke hearts, spinach, cream sauce, mozzarella and pecorino romano cheese—like a pizza topped with spinach artichoke dip. The Sicilian, a twice-baked pan slice with olive oil, plum tomatoes, fresh basil and a blend of cheeses, has also come to represent Artichoke Basille’s and some of New York’s best pizza.
This quaint pizzeria in Midwood, Brooklyn regularly draws long lines of enthusiasts waiting to try pizzaiolo Domenico DeMarco’s legendary slices. Numerous local publications and critics have named Di Fara the best slice of pizza in NYC, including New York Magazine, the New York Daily News, Eric Asimov of the New York Times and celebrity chef Anthony Bourdain. DeMarco hand-prepares 100 to 150 pizzas a day, using imported ingredients like flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella, fresh basil, oregano and more.
This Neopolitan-style pizzeria is well worth a trip on the L train to the trendy, industrial-chic Brooklyn neighborhood of Bushwick. A Jay-Z favorite, Roberta’s tops its brick oven-fired pizzas with homemade mozzarella, house-cured meats and locally-grown vegetables. Try the inventive Bee Sting pizza, with fresh mozzarella, sopressata, chili oil, basil and a drizzle of honey.
Grimaldi’s Pizzeria’s use of a coal-fired brick oven gives their pizza a unique smoky flavor and crisp crust that is difficult to mimic. Founder Patsy Grimaldi first learned to make pizza at age ten at his uncle’s restaurant Patsy’s Pizzeria, which is still open today and regarded as one of New York’s most authentic pizzerias. The original and most iconic Grimaldi’s location is right by the Brooklyn Bridge, perfect for grabbing one of NYC’s best pizzas and taking a scenic walk along the bridge.
“This is where you want to take out-of-towners to give them a first taste of a real New York City slice,” said Eater NY regarding Joe’s Pizza. At 75 years old, founder Joe Pozzuoli, an immigrant from Naples, Italy, still owns and operates the original Joe’s in Greenwich Village. The pizza is classic and uncomplicated, with a simple menu of plain cheese, fresh mozzarella and Sicilian slices or pies.
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