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A slice from Scarr’s on two paper plates.
A slice at Scarr’s.
Jutharat Pinyodoonyachet/Eater NY

The Best Pizza Slices in NYC, According to Eater Editors

From new-school to old-school

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A slice at Scarr’s.
| Jutharat Pinyodoonyachet/Eater NY

Slice pizza is a vital and affordable New York foodstuff; in fact, some slice shops are making the city’s best pizza. Dollar slices — however endangered— and old-school slice shops still provide stellar pies across the five boroughs, but at the same time, an ambitious slice renaissance is pushing the pizza conversation forward in a different way. A modern class of talented bakers is deploying naturally leavened doughs and high-quality ingredients to reimagine offerings.

What follows is a curated list of some of the city’s most impressive new-school and old-school slices. Yes, it was hard to narrow it down to fewer than 20 favorites, and yes, with a food as beloved as pizza, we know some selections might be controversial. Ultimately, the best slice is one that’s convenient when you need it. For a full list of our favorite pizzerias, we have a guide for that, too.

This map received a major overhaul with new additions including New Park, Best Pizza, Mama’s Too, and more.

Emma Orlow is an editor and reporter for the Northeast region at Eater, focusing primarily on New York City, where she was born and raised. She covers restaurants, bars, pop-ups, and the people powering them.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Louie & Ernie's Pizza

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More than six decades old, Louie & Ernie’s Pizza shows that old-school pizzerias can still go toe-to-toe. If you’re in the Bronx, this is the slice you’ve got to have on your list.

Mama's Too

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Frank Tuttolomondo first opened Mama’s Too on the Upper West Side in 2017. Since then, it has received its share of accolades for a slice that treads somewhere between Neapolitan and NY-style. Last year, he expanded downtown, opening a West Village outpost. Coincidentally, it opened beside another beloved new-wave slice shop’s expansion, making for one of the best pizza blocks, possibly in the world.

A red and yellow triangular slice covered in basil, olive oil, and grated cheese from Mama’s Too.
Mama’s Too.
Luke Fortney/Eater NY

Amore Pizza

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Tucked in a Flushing strip mall off the Whitestone Expressway, this slice shop would be easy to take for granted. But the slices coming out of the ovens here make for some really solid New York-style options.

Andrew Bellucci's Pizzeria

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Andrew Belucci, a pizza “pioneer,” opened his namesake Astoria pizzeria before his passing in 2023. The pizzeria honors the Don of Dough with consistently great slices, from classic to margherita to pesto.

NY Pizza Suprema

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NY Pizza Suprema has been the go-to near Penn Station since 1964, a spot with its wood booth charms despite so much changeover in the neighborhood, now increasingly being rebranded as “the Penn District.” The Sicilian sausage slice is an Eater favorite.

NY Pizza Suprema
Sausage slice at NY Pizza Suprema.
Robert Sietsema

Paulie Gee's Slice Shop

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Paul Giannone rose to fame with his small collection of pie joints throughout the U.S., but pizza connoisseurs would be remiss to overlook his very good slice spot in Greenpoint, replete with Kool-Aid-colored booths. Expect a New York cheese slice that, on certain days, achieves preternatural heights thanks to an intoxicating, caramelized aroma. But the go-to slice here just might be the Freddy Prince, tomato-and-cheese square slice that boasts a dense crumb and, most importantly, a supremely nutty layer of sesame seeds on the bottom.

Pepperoni and cheese slices sit on an orange countertop at Paulie Gee’s slice shop, adjacent hot honey sauce and chile flakes Alex Staniloff/Eater

Chrissy's Pizza

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The first thing to know about Chrissy’s is no: you can’t order by the slice. That might normally preclude a pizzeria from being on a slice shop list. But Chrissy’s Pizza is as close to the perfect New York slice, referencing the old-school Long Island spots founder Chris Hansell grew up with. It was first a pop-up before opening as a pies-only takeout on Nassau Avenue in Greenpoint. Note: there are no seats, but bring them to nearby McGolrick or McCarren Park.

A pie in a pizza box on grass.
A pie from Chrissy’s Pizza.
Nat Belkov/Eater NY

Scarr's Pizza

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One does not simply walk into Scarr’s pizzeria on a Friday night. You wait up to 30 minutes on a line (now in a new storefront as of 2023) that stretches halfway down Orchard Street. Owner Scarr Pimentel knows that slice pizza this good draws a crowd. He forges his naturally leavened dough from house-milled wheat, resulting in great cheese slices.

A slice from Scarr’s on two paper plates.
A slice from Scarr’s.
Jutharat Pinyodoonyachet/Eater NY

Best Pizza

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Frank Pinello set forth a new wave of slice shops in New York when he opened Best Pizza. Today, there are so many newcomers that it can get overshadowed. But the slices are still some of our all-time favorites, both in their reliability and ease (it’s always busy, but it's much easier to get into than, say, L’Industrie). When the weather allows, kick up at their outdoor beach chairs and enjoy a slice with a beer. There’s an additional location in East Williamsburg.

Fini Pizzeria

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Lilia co-owner Sean Feeney opened his offshoot slice shop, an impressive addition to the crowded Williamsburg pizza community (not our all-time favorite in the neighborhood, but important nonetheless). Order anything, though pay attention to the particularly unique white slice. The kitchen leaves out the traditional ricotta and instead layers a nacho sauce-like blend of fontina and Parmesan over a mozzarella base. It’s exceedingly rich, even with an airy crust, though lemon zest (and a lemon wedge on the side) tames the luscious dairy. There are additional locations in the Hamptons and at Barclays Center.

A white slice of pizza, sprinkled with lemon zest, sits on a paper plate, with a lemon wedge on the site; cheese slices are visible in the background
The white slice at Fini.
Ryan Sutton/Eater NY

L'Industrie Pizzeria

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One of the great pleasures of modern Williamsburg is dropping into L’Industrie Pizzeria, ordering one of the paper thin Roman-esque slices. The burrata slice — the one they’re most known for — shows off a lovely contrast between cool, milky dairy and the warm tomato sauce. Over the years, they’ve expanded their storefront on the block to meet the immense demand. That included an outpost in the West Village last year.

A hand holds two large slices covered in basil leaves and burrata on a paper plate.
The burrata slice.
Luke Fortney/Eater NY

F&F Pizzeria

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New York has never truly celebrated clam pizza with the same fervor as New Haven, but make no mistake, F&F has created one of the great bivalve slices of our era in Carroll Gardens. There’s nothing fancy happening here, just good chopped clams, breadcrumbs, a lot of garlic, and mozzarella. Connecticut pizza makers like to omit the mozzarella, but it adds a wonderful stretch and saltiness to the slice, while the clams add a wicked undercurrent of brine and oceanic aroma. The team recently converted their next-door wine bar into a sit-down restaurant with pizza.

Two clam slices sit in a box at F&F, with green parsley and a single lemon wedge garnishing each slice
Clam slices at F&F.
Ryan Sutton/Eater NY

New Park Pizza

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Coming home from a beach day at the Rockaways or traveling through JFK airport, New Park Pizza is the Queens slice you need. There are picnic tables out front when the weather’s nice, otherwise it's the kind of slice you’ll want to house in a car. In all its cheesy glory, New Park’s slice can be impossible to fold, so you’ll have to move fast.

A slice of pizza on a brown paper plate.
A slice at New Park Pizza.
Robert Sietsema/Eater NY

Luigi's Pizza

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While the future of New York’s old-school slice shop hangs in balance, as they try to keep up with the new players, the ones that do it best know that consistency is key. Luigi’s Pizza, open since 1973 in South Slope, is run by Gio Lanzo, the son of its late founder Luigi, who has kept the recipe the same all these years later.

Slices from Luigi’s in South Slope.
Slices from Luigi’s in South Slope.
Cole Wilson/Eater NY

Di Fara Pizza

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In 2022, Domenico “Dom” DeMarco, the owner of the Midwood pizza institution Di Fara Pizza, passed away. But his legacy lives on at his restaurant, where slices continue to be churned out with precision. There are other outposts of Di Fara, but the Midwood one is the best shortcut to an understanding of a New York pizza legend.

A pizzeria on a corner with a large sign that says “Di Fara Pizza Italian Heros”
The exterior of Di Fara.
Di Fara

Joe & Pat Pizzeria and Restaurant

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The biggest name in Staten Island pizza is Joe and Pat’s, open since 1960. There’s a sit-down restaurant in the East Village that opened in 2018, but the original is the best. Joe and Pat is known in particular for an “imperially thin” crust that “almost crackles.” In addition to standard offerings like plain or pepperoni, we’ve spotted lesser-seen options like squid on occasion.

A slice with pepperoni slices concave and filled with grease.
Joe & Pat Pizzeria and Restaurant.
Robert Sietsema/Eater NY

L&B Spumoni Gardens

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When it's warm out, no patio’s more fun in all of Brooklyn than L&B Spumoni Gardens. Pull up to this institution, open since 1939, and order one of the hulking Sicilian slices. Saving room for spumoni ice cream for dessert is non-negotiable. There’s an additional, more touristy location in Dumbo.

A restaurant sign reading “L&B Spumoni Gardens Pizzeria Restaurant” and a logo of a horse-drawn carriage and then the words “Over 70 Years” in a banner and then “Family Owned” on the bottom.
The signage at L&B Spumoni Gardens.
Robert Sietsema/Eater NY

Lucia Pizza Of Avenue X

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If not for the branding, Lucia Pizza would seamlessly fit into Sheepshead Bay as a decades-old slice shop. That’s probably because owner Salvatore Carlino has credibility from his parents running Papa Leone, a Manhattan Beach pizzeria and restaurant nearby. Now, Carlino has become a part of the class of new-school slice purveyors in New York, with outposts on the Upper East Side and in Soho (the latter also has an attached wine bar.)

A man in a white Lucia hat with green font holds a phone with a red phone case with his glove-covered hands while he shoots a pizza pie with a slice missing.
Lucia Pizza of Avenue X.
Alex Staniloff/Eater NY
Emma Orlow is an editor and reporter for the Northeast region at Eater, focusing primarily on New York City, where she was born and raised. She covers restaurants, bars, pop-ups, and the people powering them.

Louie & Ernie's Pizza

More than six decades old, Louie & Ernie’s Pizza shows that old-school pizzerias can still go toe-to-toe. If you’re in the Bronx, this is the slice you’ve got to have on your list.

Mama's Too

Frank Tuttolomondo first opened Mama’s Too on the Upper West Side in 2017. Since then, it has received its share of accolades for a slice that treads somewhere between Neapolitan and NY-style. Last year, he expanded downtown, opening a West Village outpost. Coincidentally, it opened beside another beloved new-wave slice shop’s expansion, making for one of the best pizza blocks, possibly in the world.

A red and yellow triangular slice covered in basil, olive oil, and grated cheese from Mama’s Too.
Mama’s Too.
Luke Fortney/Eater NY

Amore Pizza

Tucked in a Flushing strip mall off the Whitestone Expressway, this slice shop would be easy to take for granted. But the slices coming out of the ovens here make for some really solid New York-style options.

Andrew Bellucci's Pizzeria

Andrew Belucci, a pizza “pioneer,” opened his namesake Astoria pizzeria before his passing in 2023. The pizzeria honors the Don of Dough with consistently great slices, from classic to margherita to pesto.

NY Pizza Suprema

NY Pizza Suprema has been the go-to near Penn Station since 1964, a spot with its wood booth charms despite so much changeover in the neighborhood, now increasingly being rebranded as “the Penn District.” The Sicilian sausage slice is an Eater favorite.

NY Pizza Suprema
Sausage slice at NY Pizza Suprema.
Robert Sietsema

Paulie Gee's Slice Shop

Paul Giannone rose to fame with his small collection of pie joints throughout the U.S., but pizza connoisseurs would be remiss to overlook his very good slice spot in Greenpoint, replete with Kool-Aid-colored booths. Expect a New York cheese slice that, on certain days, achieves preternatural heights thanks to an intoxicating, caramelized aroma. But the go-to slice here just might be the Freddy Prince, tomato-and-cheese square slice that boasts a dense crumb and, most importantly, a supremely nutty layer of sesame seeds on the bottom.

Pepperoni and cheese slices sit on an orange countertop at Paulie Gee’s slice shop, adjacent hot honey sauce and chile flakes Alex Staniloff/Eater

Chrissy's Pizza

The first thing to know about Chrissy’s is no: you can’t order by the slice. That might normally preclude a pizzeria from being on a slice shop list. But Chrissy’s Pizza is as close to the perfect New York slice, referencing the old-school Long Island spots founder Chris Hansell grew up with. It was first a pop-up before opening as a pies-only takeout on Nassau Avenue in Greenpoint. Note: there are no seats, but bring them to nearby McGolrick or McCarren Park.

A pie in a pizza box on grass.
A pie from Chrissy’s Pizza.
Nat Belkov/Eater NY

Scarr's Pizza

One does not simply walk into Scarr’s pizzeria on a Friday night. You wait up to 30 minutes on a line (now in a new storefront as of 2023) that stretches halfway down Orchard Street. Owner Scarr Pimentel knows that slice pizza this good draws a crowd. He forges his naturally leavened dough from house-milled wheat, resulting in great cheese slices.

A slice from Scarr’s on two paper plates.
A slice from Scarr’s.
Jutharat Pinyodoonyachet/Eater NY

Best Pizza

Frank Pinello set forth a new wave of slice shops in New York when he opened Best Pizza. Today, there are so many newcomers that it can get overshadowed. But the slices are still some of our all-time favorites, both in their reliability and ease (it’s always busy, but it's much easier to get into than, say, L’Industrie). When the weather allows, kick up at their outdoor beach chairs and enjoy a slice with a beer. There’s an additional location in East Williamsburg.

Fini Pizzeria

Lilia co-owner Sean Feeney opened his offshoot slice shop, an impressive addition to the crowded Williamsburg pizza community (not our all-time favorite in the neighborhood, but important nonetheless). Order anything, though pay attention to the particularly unique white slice. The kitchen leaves out the traditional ricotta and instead layers a nacho sauce-like blend of fontina and Parmesan over a mozzarella base. It’s exceedingly rich, even with an airy crust, though lemon zest (and a lemon wedge on the side) tames the luscious dairy. There are additional locations in the Hamptons and at Barclays Center.

A white slice of pizza, sprinkled with lemon zest, sits on a paper plate, with a lemon wedge on the site; cheese slices are visible in the background
The white slice at Fini.
Ryan Sutton/Eater NY

L'Industrie Pizzeria

One of the great pleasures of modern Williamsburg is dropping into L’Industrie Pizzeria, ordering one of the paper thin Roman-esque slices. The burrata slice — the one they’re most known for — shows off a lovely contrast between cool, milky dairy and the warm tomato sauce. Over the years, they’ve expanded their storefront on the block to meet the immense demand. That included an outpost in the West Village last year.

A hand holds two large slices covered in basil leaves and burrata on a paper plate.
The burrata slice.
Luke Fortney/Eater NY

F&F Pizzeria

New York has never truly celebrated clam pizza with the same fervor as New Haven, but make no mistake, F&F has created one of the great bivalve slices of our era in Carroll Gardens. There’s nothing fancy happening here, just good chopped clams, breadcrumbs, a lot of garlic, and mozzarella. Connecticut pizza makers like to omit the mozzarella, but it adds a wonderful stretch and saltiness to the slice, while the clams add a wicked undercurrent of brine and oceanic aroma. The team recently converted their next-door wine bar into a sit-down restaurant with pizza.

Two clam slices sit in a box at F&F, with green parsley and a single lemon wedge garnishing each slice
Clam slices at F&F.
Ryan Sutton/Eater NY

New Park Pizza

Coming home from a beach day at the Rockaways or traveling through JFK airport, New Park Pizza is the Queens slice you need. There are picnic tables out front when the weather’s nice, otherwise it's the kind of slice you’ll want to house in a car. In all its cheesy glory, New Park’s slice can be impossible to fold, so you’ll have to move fast.

A slice of pizza on a brown paper plate.
A slice at New Park Pizza.
Robert Sietsema/Eater NY

Luigi's Pizza

While the future of New York’s old-school slice shop hangs in balance, as they try to keep up with the new players, the ones that do it best know that consistency is key. Luigi’s Pizza, open since 1973 in South Slope, is run by Gio Lanzo, the son of its late founder Luigi, who has kept the recipe the same all these years later.

Slices from Luigi’s in South Slope.
Slices from Luigi’s in South Slope.
Cole Wilson/Eater NY

Di Fara Pizza

In 2022, Domenico “Dom” DeMarco, the owner of the Midwood pizza institution Di Fara Pizza, passed away. But his legacy lives on at his restaurant, where slices continue to be churned out with precision. There are other outposts of Di Fara, but the Midwood one is the best shortcut to an understanding of a New York pizza legend.

A pizzeria on a corner with a large sign that says “Di Fara Pizza Italian Heros”
The exterior of Di Fara.
Di Fara

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Joe & Pat Pizzeria and Restaurant

The biggest name in Staten Island pizza is Joe and Pat’s, open since 1960. There’s a sit-down restaurant in the East Village that opened in 2018, but the original is the best. Joe and Pat is known in particular for an “imperially thin” crust that “almost crackles.” In addition to standard offerings like plain or pepperoni, we’ve spotted lesser-seen options like squid on occasion.

A slice with pepperoni slices concave and filled with grease.
Joe & Pat Pizzeria and Restaurant.
Robert Sietsema/Eater NY

L&B Spumoni Gardens

When it's warm out, no patio’s more fun in all of Brooklyn than L&B Spumoni Gardens. Pull up to this institution, open since 1939, and order one of the hulking Sicilian slices. Saving room for spumoni ice cream for dessert is non-negotiable. There’s an additional, more touristy location in Dumbo.

A restaurant sign reading “L&B Spumoni Gardens Pizzeria Restaurant” and a logo of a horse-drawn carriage and then the words “Over 70 Years” in a banner and then “Family Owned” on the bottom.
The signage at L&B Spumoni Gardens.
Robert Sietsema/Eater NY

Lucia Pizza Of Avenue X

If not for the branding, Lucia Pizza would seamlessly fit into Sheepshead Bay as a decades-old slice shop. That’s probably because owner Salvatore Carlino has credibility from his parents running Papa Leone, a Manhattan Beach pizzeria and restaurant nearby. Now, Carlino has become a part of the class of new-school slice purveyors in New York, with outposts on the Upper East Side and in Soho (the latter also has an attached wine bar.)

A man in a white Lucia hat with green font holds a phone with a red phone case with his glove-covered hands while he shoots a pizza pie with a slice missing.
Lucia Pizza of Avenue X.
Alex Staniloff/Eater NY

Related Maps