New York Pizza Guide: Best Slice, Coal-Fired & Neapolitan

New York pizza is a religion — a subject that inspires fierce debate, neighbourhood loyalty and pilgrimages across the five boroughs. The city has its own distinct style (thin, foldable, coal-oven or deck-oven baked, sold by the slice) that is distinct from Neapolitan, distinct from Chicago, distinct from everywhere. This guide maps the essential NYC pizza experiences.

The Classic New York Slice

A large, thin, foldable triangle — the definitive New York street food since 1905. Di Fara Pizza (Brooklyn, Avenue J) — the most debated best slice in NYC, run by Dom DeMarco from 1965. Long queue, cash only, worth every minute. Joe's Pizza (Greenwich Village) — the reliable classic, unchanged since 1975. Prince Street Pizza (NoLIta) — cult status for the pepperoni square slice.

Coal-Fired Pizza

Patsy's Pizzeria (East Harlem, original location) — NYC's oldest continuously operating pizzeria (1933), coal-fired oven, thin and blistered. Grimaldi's (DUMBO) — whole pies only, coal-fired, cash only.

Modern & Neapolitan

Lucali (Carroll Gardens, Brooklyn) — the hardest table in NYC, worth the effort. Bring your own wine. Una Pizza Napoletana — considered by many to make the best Neapolitan pizza outside Naples.