Where New Yorkers Go For Their Favorite Pizza Slice

Pizza in New York isn’t just food, it’s practically a religion. Every neighborhood has its legendary slice joint where locals swear the perfect ratio of cheese, sauce, and crust has been achieved.

I’ve spent years eating my way through the boroughs, arguing with cabbies about which spot deserves the crown, and developing strong opinions that have nearly ended friendships. Ready for my unfiltered guide to the holy grail of New York pizza?

1. Di Fara Pizza: The Pilgrimage-Worthy Legend

This is the spot that pizza dreams are made of. Di Fara has been drawing crowds to Midwood, Brooklyn since 1965, with lines that make you question your life choices.

Dom DeMarco (may he rest in peace) built this temple of pizza perfection, where each pie gets finished with scissors-cut fresh basil and hand-grated Parmesan. The wait is brutal, but watching the artistry unfold is half the experience.

Bring cash and patience, you’ll need both.

2. Totonno’s: Coney Island’s Century-Old Pizza Sanctuary

Where coal-fired ovens meet century-old recipes, magic happens. Totonno’s survived fires, floods, and a pandemic because their pizza is worth fighting natural disasters for.

Founded in 1924 by Antonio Pero, who learned his craft at Lombardi’s (NYC’s first pizzeria), this Coney Island institution serves pies with a char that’ll ruin you for other crusts. The marinara sauce tastes like someone’s Italian grandmother has been stirring it for days.

Cash only, closed Mondays and Tuesdays, plan accordingly.

3. Lucali: The Celebrity Haunt Worth The Hype

Did you know Beyoncé and Jay-Z skip the line here? I can’t blame them. Mark Iacono’s Carroll Gardens shrine to pizza perfection isn’t just famous, it’s infamous for its no-reservations policy that has people lining up at 4 PM.

Lucali doesn’t sell slices, only whole pies, crafted with an attention to detail that borders on obsessive. The paper-thin crust somehow supports a perfect ratio of sweet-tangy sauce and three cheeses without collapsing.

Pro tip, BYOB makes the 2-hour wait slightly more bearable.

4. Prince Street Pizza: SoHo’s Square Slice Sensation

Those crispy, curled pepperoni cups that collect tiny pools of spicy oil should be illegal. Prince Street’s Spicy Spring square slice has launched a thousand Instagram posts and ruined countless white shirts.

The line snaking down the block might look intimidating, but these guys move people through with military precision. Their Sicilian-style squares feature a focaccia-like base that’s somehow both airy and crisp, topped with spicy tomato sauce that’ll clear your sinuses.

Grab extra napkins, you’ll thank me later.

5. Patsy’s Pizzeria: Harlem’s Thin-Crust Time Machine

Though dozens of places claim the Patsy’s name, the original East Harlem location remains the only one that matters. Since 1933, they’ve been serving coal-fired pies so thin you could read the Daily News through them.

Patsy’s was Frank Sinatra’s favorite, and the place hasn’t changed much since Ol’ Blue Eyes was a regular. The no-frills joint still sells slices for prices that feel like a throwback, making it possibly the last great pizza bargain in Manhattan.

Skip the newfangled toppings and stick with the plain, it’s perfect as is.

6. Joe’s Pizza: Greenwich Village’s Slice Joint Royalty

When someone asks where to get “a real New York slice,” this is what they mean. Joe’s has been slinging perfect triangles since 1975, earning a spot in countless movies and the hearts of drunk NYU students stumbling home at 2 AM.

The crust achieves that mythical balance – thin enough to fold, sturdy enough to hold its toppings, with just the right amount of chew. Nothing fancy here, just pizza perfection that hasn’t changed in decades.

My order never varies, two plain slices and a Mexican Coke. Why mess with perfection?

7. Roberta’s: Bushwick’s Trendsetter

Nestled in the heart of Bushwick, Roberta’s has become a beacon of artisanal pizza craftsmanship, drawing in pizza lovers with its innovative approach. Known for its wood-fired pies, Roberta’s combines fresh, locally sourced ingredients with traditional techniques.

Roberta’s stands out not just for its pizza but also for its eclectic atmosphere, filled with a lively crowd and an energetic buzz. Its commitment to quality and creativity has made it a staple in Brooklyn’s culinary scene.

Opened in 2008, Roberta’s has transformed Bushwick from an industrial neighborhood to a must-visit destination for food enthusiasts. What started as a modest pizzeria has grown into a culinary icon, celebrated for pushing the boundaries of what pizza can be.

8. Motorino: Neapolitan Perfection In The East Village

When you’re feeling fancy but not full-tuxedo fancy, Motorino’s wood-fired Neapolitan pies hit the sweet spot. Chef Mathieu Palombino creates crusts with leopard-spotted char that would make a Neapolitan grandmother weep with joy.

The Brussels sprout pie sounds bizarre until you taste how the slightly charred leaves crisp up in the 900-degree oven. Their classic Margherita achieves that perfect sauce-to-cheese ratio that lets the San Marzano tomatoes shine without drowning the fresh mozzarella.

Wash it down with a glass of natural wine, you’re sophisticated now.

9. John’s of Bleecker Street: The Coal-Fired Classic

However tempting it might be to vandalize the wooden booths with your initials, resist, they’ve been ejecting rule-breakers since 1929. John’s refuses to sell slices, so bring friends or prepare for leftovers.

The coal-fired oven (grandfathered in despite NYC’s environmental laws) creates a distinctive char you can’t replicate in standard ovens. Their sausage pie features fennel-heavy chunks that pop against the tangy sauce and pools of melted whole-milk mozzarella.

Warning, the bathroom situation is dire. Plan accordingly.

10. L&B Spumoni Gardens: Brooklyn’s Upside-Down Square

Though technically in Bensonhurst (not Gravesend, as many claim), geography debates fade away once you taste their signature Sicilian squares. L&B flips the script by putting cheese UNDER the sauce. A move that prevents the dough from getting soggy while creating a unique eating experience.

Established in 1939, this sprawling pizza compound includes an ice cream parlor serving the spumoni that gives the place its name. The outdoor tables fill with multi-generational families on summer evenings, creating a scene straight out of a Scorsese film.

Get the square, skip the round, trust me on this one.