The signature Artichoke pizza is not for everyone, but the Sicilian slice, with its crispy edges and supple mozzarella crown, will appease the pizza purists. Leia mais.
Jim Lahey's pizzas have chewy crusts with blistered edges, and the toppings are fresh. The spinach-topped Popeye is the must-order dish here, but also consider the flambé pizza or the cauliflower pie. Leia mais.
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Leia mais.
All of the rustic, wood-fired pizzas at Franny's are worth a try, but the clam pie is the knock-out dish here. It is quite possibly New York's best clam pizza. Leia mais.
Grimaldi's serves consistently tasty thin crust pizzas, which are baked in a coal oven. The original owner of the restaurant, Patsy Grimaldi. Leia mais.
This 54-year-old Staten Island pizzeria serves extra-wide, super-thin pizzas topped with big patches of melted fresh mozzarella. You can eat many of them before you start to feel full. Leia mais.
Like Totonno's, this 85-year-old restaurant serves coal-oven fired pizzas that have thin, light brown crusts, but the pies here are profusely topped with sauce and cheese. Leia mais.
As many food writers and pizza nerds have noted over the last few decades, Joe's Pizza serves the quintessential NY slice. The crust is thin and crisp, with even layers of cheese and tomato sauce. Leia mais.
The L & B square slice has a dense, slightly sweet crust that's faintly reminiscent of a biscuit. The dough is first topped with mozzarella then tomato sauce and a thin layer of Pecorino-Romano. Leia mais.
Lee's Tavern serves the classic bar pie — a small, wafer-thin pizza that is intended for one diner to consume with a pint of beer. Leia mais.
Lombardi's is not the best coal oven pizzeria in New York City, but it is the oldest, and the pizzas do not disappoint. Leia mais.
Head to this venerable Bronx Italian restaurant for gracefully topped thin crust pizzas. The white pizza is a customer favorite, but Slice guru Adam Kuban recommends the sausage-topped pie. Leia mais.
At this intimate Carroll Gardens restaurant, Mark Iacono makes thin-crust pizzas topped with a three cheese blend (fresh and imported mozz, plus Grana Padano) and fresh basil. Leia mais.
Mathieu Palombino and his crew have earned raves for their fluffy Neapolitan-style pizzas at Motorino. The Brussels sprouts pie and the soppresata pizza are standouts. Leia mais.
The pies are baked in a brick oven, and the crust has more depth of flavor than your typical corner slice. Pizza aficionado Adam Kuban recommends ordering the slices "well-done" for maximum flavor. Leia mais.
This Staten Island pizzeria serves Neapolitan-style slices, square pieces, and thick pizzas with an over-abundance of toppings. Nunzio's has been around in one form or another since the 1940s. Leia mais.
The pies as Mario Batali's wildly popular pizzeria start on the griddle and finish in the broiler. Otto serves one of the city's great clam pies, as well as a terrific lardo and rosemary-topped pizza. Leia mais.
Opened in 1933, the original location of Patsy's is the only old school coal oven pizzeria in New York that offers pizza by the slice. The crust will make you feel as if you are in Naples. Leia mais.
Order the Feel Like Bacon Love, topped with a bold Amatriciana-style sauce and fresh mozzarella, or the sublime Anise and Anephew, which has braised fennel fronds, guanciale, and anisette creme. Leia mais.
Rizzo's serves pizzas with extremely thin, crispy crusts. The pizzaioli know how to layer the toppings so that you still get that satisfying crunch when you take the first bite. Leia mais.
Using Neapolitan-style pizza a starting point, the Roberta's pizzaioli top their pies with exceptional homemade mozzarella, house-cured meats, and locally-grown vegetables. Leia mais.
Rose & Joe's serves a square slice that has a thick blanket of melted mozzarella atop a tangy layer of tomato sauce. Leia mais.
Ed Levine wrote that Sal served slices that were "more workmanlike and less idiosyncratic than Di Fara, but no less artful and satisfying." One of the best places for a slice on the Upper West Side. Leia mais.
For over 90 years, this storied Coney Island pizzeria has been serving thin crust pizzas topped with a simple tomato sauces and patches of silky fresh mozzarella. Leia mais.
The Bronx trattoria serves wood-fired pizzas that have puffy brown crusts and pleasantly moist, floppy centers. Some think that they serves the finest example of Neapolitan-style pizza in NY. Leia mais.
