9 Pizzerias In New York That Still Honor The Family Recipe
New York City’s pizza scene is legendary, with countless shops claiming to serve the best slice in town. But there’s something special about pizzerias that stay true to their roots.
These classic establishments have kept their family recipes alive for generations, refusing to compromise on quality or tradition despite changing times and tastes.
1. Di Fara Pizza – The Legend Of Avenue J
Since 1965, the late Dom DeMarco crafted each pie by hand at this Brooklyn institution. His children now continue his meticulous tradition, importing ingredients directly from Italy.
The wait can stretch to hours, but pizza pilgrims consider it a necessary ritual. Each basil-snipped masterpiece represents the pinnacle of New York pizza craftsmanship.
2. Lombardi’s Pizza – America’s First Pizzeria
Established in 1905, Lombardi’s proudly holds the title of America’s first pizzeria. The coal-fired oven produces a distinctive charred crust that’s both crisp and chewy.
Gennaro Lombardi’s original recipes remain largely unchanged, drawing tourists and locals alike to Little Italy. Their classic margherita showcases the beauty of simplicity with San Marzano tomato sauce and fresh mozzarella.
3. Joe’s Pizza – The Quintessential NYC Slice
For over 47 years, Joe Pozzuoli’s slice shops have defined what a proper New York slice should be. The Naples-born founder still oversees operations, ensuring consistent quality across all locations.
Celebrities frequently stop by for the perfect cheese slice – thin, foldable, with the ideal ratio of sauce to cheese. No frills, no gimmicks, just pizza perfection that locals and visitors crave day and night.
4. Lucali – Brooklyn’s Candlelit Pizza Haven
Mark Iacono’s Carroll Gardens gem arose from his desire to save a childhood candy store from becoming a Starbucks. Using techniques learned from neighborhood elders, he creates stunning pies in a restored 1940s oven.
The BYOB policy and candlelit atmosphere create an unmatched dining experience. Celebrities and locals alike endure hours-long waits for a taste of Lucali’s perfectly charred, basil-topped creations.
5. Patsy’s Pizzeria – East Harlem’s Pizza Patriarch
Founded in 1933 by Pasquale “Patsy” Lancieri, this East Harlem landmark pioneered selling pizza by the slice. Their coal-fired oven produces a distinctively thin and crispy crust that’s become the standard for New York-style pizza.
Frank Sinatra and Joe DiMaggio were regulars at this Italian-American institution. Despite expansion, the original location maintains the authentic recipes and techniques that made Patsy’s a slice of New York history.
6. John’s Of Bleecker Street – No Slices, Just History
Founded in 1929, John’s famously refuses to sell by the slice – whole pies only from their coal-fired brick ovens. The century-old ovens impart a smoky flavor impossible to replicate in modern equipment.
The walls, covered in carved initials from decades of diners, tell stories of generations who’ve enjoyed these pies. Their sauce recipe, closely guarded for nearly 100 years, balances sweetness and acidity perfectly.
7. Louie & Ernie’s Pizza – Bronx Hidden Treasure
Tucked away in a residential Throgs Neck neighborhood, this unassuming house-turned-pizzeria has served exceptional pies since 1959. Brothers John and Cosimo Tiso purchased the business in 1987, preserving the original recipes while adding their Calabrian touches.
Their sausage pie, featuring hand-pinched Italian sausage from a local butcher, has achieved cult status among pizza aficionados. The family atmosphere and consistent quality make the trip to the Bronx worthwhile for pizza lovers.
8. Sam’s Restaurant – Old-School Brooklyn Italian
Since 1930, this Cobble Hill institution has served thin-crust pies from the same location. The vintage atmosphere remains largely unchanged – red leather booths, formica tables, and walls adorned with family photos spanning generations.
Current owner Mario Migliaccio learned the craft from founder Sam Migliaccio (no relation). Their signature crispy-edged pizzas, slightly charred from decades of seasoning in the original ovens, represent Brooklyn pizza history at its most authentic.
9. Traditas Pizza – Brooklyn’s Newest Old-World Master
The newest entry on our list, Traditas has quickly established itself as a guardian of pizza tradition. Owner Giuseppe Marrone uses his grandmother’s dough recipe from Napoli, fermented for 72 hours to develop complex flavors.
Their wood-fired oven, imported from Italy, reaches 900 degrees to create the perfect Neapolitan char. Despite modern surroundings, each bite at Traditas connects directly to centuries-old Italian pizza-making traditions.
