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. 자세히 보기
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. 자세히 보기
A popular favorite in the area, it doesn't only serve up perfection in pie form. They also offer pastas, salads like their raw brussel sprouts or kale numbers, and killer cocktails. [Eater 38 Member] 자세히 보기
Grimaldi's serves consistently tasty thin crust pizzas, which are baked in a coal oven. The original owner of the restaurant, Patsy Grimaldi. 자세히 보기
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. 자세히 보기
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. 자세히 보기
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. 자세히 보기
Three restaurants in one: the ice cream window, the pizzeria, and the sit-down sicilian place. They vary in quality, but the totality of the food (spumoni and gelati are A+) does it. [Eater 38 Member] 자세히 보기
Lombardi's is not the best coal oven pizzeria in New York City, but it is the oldest, and the pizzas do not disappoint. 자세히 보기
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. 자세히 보기
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. 자세히 보기
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. 자세히 보기