These 10 New York City Pizza Slices Are Why Locals Judge All Other Pizza

New York pizza is not just food. It is a personality trait, a lifelong debate, and for many locals, a deeply personal relationship.

Everyone has a favorite slice, a go to spot, and a very specific opinion about what makes pizza truly great. Thin crust or a little chew.

Extra sauce or barely there. Charred bubbles or perfectly even browning.

Ask ten New Yorkers and you will get at least twelve answers.

What separates a good slice from a great one is not hype or social media buzz. It is consistency, balance, and that magical moment when the first bite makes you stop mid conversation.

The kind of slice that folds just right, does not drip down your wrist, and tastes just as good standing on the sidewalk as it does at a table. Locals notice these things.

They care deeply, and they remember.

This list is not about trendy toppings or wild mashups. It is about slices that represent New York at its best.

The everyday masterpieces that locals return to again and again. Some are famous.

Some are quietly legendary. All of them have earned their reputations one slice at a time.

Whether you are a lifelong New Yorker, a recent transplant, or someone planning a pizza focused visit, these ten slices tell the story of the city through cheese, sauce, and crust. Consider this your insider guide, written with pride, strong opinions, and a napkin always at the ready.

1. Scarr’s Pizza

Locals love Scarr’s because every detail matters, starting with the flour milled in-house for a nutty, clean flavor. You will find it at 35 Orchard St, tucked along the Lower East Side with a retro glow that hints at serious craft.

The first bite snaps, then gives, delivering chew without heft.

The sauce is bright and gently sweet, balancing the cheese so nothing overwhelms. Scarr’s plays with hydration and fermentation to lock in that crisp bottom you can fold without droop.

Order a plain slice first, then chase it with a pepperoni if you want the caramelized edges everyone whispers about.

There is no gimmick here, just careful sourcing and daily discipline. The ovens hum at a steady rhythm, turning out slices that stand up from tip to heel.

You taste the grain, the tomatoes, a touch of salt, and that whisper of olive richness.

The crowd is a mix of locals and curious travelers, yet the attitude stays neighborhood. You might wait, but the line moves, and the reward arrives hot and fragrant.

When the slice cools slightly, the flavors bloom, and the crust shows tiny blisters that crunch.

It is the kind of slice that defines a baseline. After Scarr’s, everything else becomes a comparison point.

That is how a classic is made, one measured fold at a time.

2. Joe’s Pizza

Some slices are timeless, and Joe’s proves why simplicity wins. Head to 7 Carmine St, where a classic counter turns out foldable perfection all day.

The slice is thin, glossy with just enough cheese, and built to eat on the move.

The sauce lands bright and clean, never cloying, never shy. Cheese is light but flavorful, the kind you can taste through, not fight against.

A few minutes out of the oven, the crust settles, and the fold locks into place.

This is the benchmark slice many locals compare everything else to. No heavy toppings needed, no fancy drizzles, just balance and consistency.

You taste heat, wheat, and tomato in a neat little handshake.

Grab a plate, step outside, and join the steady parade of regulars. Cars hum past, music spills from nearby bars, and the slice fits perfectly with the neighborhood’s rhythm.

If a friend asks for their first NYC slice, this is the one you point to.

It is the pizza equivalent of a greatest hits record. Familiar yet fresh, the crust stays crisp while the center bends.

One slice becomes two, and you will not regret it.

3. Di Fara Pizza

Di Fara is legend for a reason, with each slice tasting like a small ceremony. Make your way to 1424 Avenue J, Brooklyn, where patience is part of the ritual.

The pie emerges with fresh basil, multiple cheeses, and a drizzle of olive oil that perfumes the air.

You taste depth right away. The crust shows dark freckles and a gentle snap, then soft chew.

Sauce leans savory with a hint of sweetness, and the basil keeps everything lifted.

People talk about the line, the wait, the heat of the counter. What you remember is the balance, a layered richness that never turns heavy.

The slice cools slightly and becomes even better, the flavors weaving into one another.

Locals know to grab a classic round slice first. Then consider the square if you want a crisp edge and deeper sauce pockets.

Every bite feels anchored in tradition, but alive with careful detail.

It is the opposite of fast food. It is slow craft, repeated daily, seasoned by time and repetition.

When you finish, you might plan your next visit before leaving.

4. L&B Spumoni Gardens

Square pie supremacy lives strong at L&B Spumoni Gardens. Find it at 2725 86th St, Brooklyn, where the red-sauce-on-top Sicilian is king.

Cheese goes down first, sauce follows, and the bake creates a layered, joyous bite.

The crust is thick yet airy, with bubbles and a gentle crunch under a soft interior. Sauce leans sweet with ripe tomato energy, balanced by a salty dairy backbone.

Corners deliver extra texture, the place you fight over with friends.

This slice eats differently from a classic round. You savor it slowly, noticing how the sauce warms the cheese from above.

The square holds heat, so be patient, then dive in.

Locals swear by a combo of squares and spumoni for dessert, a time-honored ritual. The outdoor seating adds a neighborhood feel, especially on warm evenings.

Lines can stretch, but trays move fast, and the energy is friendly.

It is big-hearted, nostalgic pizza that still feels current. One square satisfies, two become a feast, and leftovers hold beautifully.

Bring napkins, grab a corner slice, and enjoy the sweet-savory balance.

5. NY Pizza Suprema

Suprema sits steps from the transit rush and still turns out meticulous pies. Walk to 413 8th Ave, right across from Penn Station.

The upside-down slice, sauce layered over cheese, is the move.

This method keeps the crust sharp and prevents sog. Tomato sits on top, vibrant and herbal, while cheese melts into the crust beneath.

The result is structure you can trust and flavor you will chase.

Beyond that signature slice, the shop delivers standout specialty options. The vodka slice pops with creamy tang and a peppery finish.

Even a plain cheese slice feels elevated, no shortcuts anywhere.

The counter team moves with speed and focus. Slices arrive hot, cut cleanly, and plated to go or to stand.

You fold, step aside, and join the steady hum of commuters fueling up.

It is honest, travel-friendly pizza that never tastes rushed. Crisp edge, glowing sauce, and a lasting finish that makes the next train easier.

When Midtown feels chaotic, this slice brings calm.

6. Mama’s TOO! Upper West Side

Bold, modern, and wildly craveable, Mama’s TOO! Upper West Side rewrites the square slice playbook.

Head to 2750 Broadway, where the pies come out with caramelized frico edges. The dough eats like focaccia with attitude, airy inside and shatter-crisp at the rim.

Sauce carries tang and depth, splashed in purposeful stripes. Cheese stretches and blisters, picking up smoky spots from the intense heat.

Toppings are tight and targeted, never overloaded, always dialed in.

Start with the pepperoni square, a cult favorite for its little crispy cups. The vodka slice is punchy and rich without feeling heavy.

Each tray tastes engineered for contrast, crunch meeting pillow-soft crumb.

There is a buzz at the counter, a sense of anticipation. Slices hit the plate hot, and you will want a moment before diving in.

Take small bites first, then go back for the corner with the darkest caramelization.

This is new-wave New York pizza with deep roots. It respects tradition but chases texture and flavor with precision.

One square and you will understand the hype.

7. Sal And Carmine Pizza

Sal And Carmine Pizza is the no-frills slice that locals keep in their weekly rotation. Find the shop at 2671 Broadway, marked by an unfussy storefront and steady foot traffic.

The slice lands light, crisp, and tangy in a way you remember.

The sauce has personality, a zippy tang that wakes up the cheese. Crust stays thin and sturdy, a fold that feels secure.

Grease is present but restrained, balanced through the bake.

Order plain first to understand the sauce. Then add a topping if you like, but the base slice shines hardest.

The oven timing is sharp, never floppy, never brittle.

The mood is old-school, the staff focused and efficient. You step up, call your slice, and step aside.

Minutes later, you are outside with a classic in your hand.

It is not about showmanship here. It is about repetition, good tomatoes, and a seasoned bake.

Locals nod, chew, and get on with the day, satisfied.

8. Best Pizza

Best Pizza carries a breezy Williamsburg cool while staying serious about dough. Make your way to 33 Havemeyer St, Brooklyn, where the oven kisses slices with spotty char.

The plain slice sings with basil and a balanced sauce.

Cheese stretches in a soft melt, never rubbery, never greasy. Crust has a smoky whisper from the oven and a satisfying chew.

The balance leans savory with clean tomato brightness and a saline finish.

Specials rotate with the seasons, showing off local produce. White pie slices offer a garlicky, creamy contrast to the red classic.

Toppings are used with restraint so structure stays tight.

The vibe is casual, counter-first, and always in motion. Grab a slice, find a ledge, and let the aroma float around you.

Staff keeps things moving without rushing the bake.

This is a slice that reflects the neighborhood’s energy. Creative but grounded, flavorful without fuss, and built to eat fast.

You will likely order another before you leave.

9. Paulie Gee’s Slice Shop

Paulie Gee’s Slice Shop nails the retro vibe and the slice. Find it at 110 Franklin St, Brooklyn, where checkerboard floors meet serious craft.

The pepperoni slice features cup-and-char rounds that crisp at the edges.

Those little cups pool spicy oil, adding pop without sog. The crust is thin, sturdy, and built for a fold that holds.

Sauce tastes herbal and bright, dovetailing into the salty cheese.

Beyond pepperoni, the plain slice hits every classic note. There is also a square that leans hefty but stays balanced.

Reheats are managed well, preserving crispness even at rush hours.

The menu reads like a love letter to old slice shops. Neon signs glow, pies rotate in the case, and the crowd keeps turning.

Everything moves quickly but with care for detail.

This is Greenpoint comfort with a sharp edge. Modern sourcing meets throwback spirit, and your second slice feels inevitable.

Bring a friend and swap bites across styles.

10. Prince Street Pizza

Prince Street’s square pepperoni has achieved citywide fame for a reason. Walk to 27 Prince St, and follow the line to a pan of bubbling red.

The crust is thick yet crisp at the base, holding generous cheese and lively sauce.

The pepperoni cups curl and char, dropping pockets of spice across each bite. Sauce leans robust and garlicky, with a gentle sweetness.

Corners bring extra texture and caramelization, a coveted prize.

Yes, it is rich, but the structure stays balanced. The crumb is airy, never dense, with steam rising as you pull apart a square.

The reheat keeps the bottom sharp, so each bite lands cleanly.

Expect a crowd and quick turnover. Slices fly from the pans, hot and aromatic, and the line inches forward.

You will want napkins, and maybe a second slice to compare corners with centers.

This slice defines modern square cravings. It is bold, assertive, and still precise, fueled by heat and timing.

You will remember the spice and the crunch long after.