Unlike Neapolitans or Chicagoans, New Yorkers embrace all kinds of pizza.From Roman-style pies with a cracker-thin crust to chewy, Sicilian slices, NewYork’s pizza restaurants serve whatever kind of pizza you want.
They’ve been making pizza here since the turn of the century withhand-tossed dough, light on the sauce. The classic New York pizza is baked in acoal-fired oven, which gives it a slightly smoky flavor.
You should fold your slice and avoid utensils. But however you eat it, itwill likely be one of the best pizzas you‘ve ever tasted. Don’t leave the cityuntil you try at least one slice.
Here’s our list of the best pizza restaurants in New York City.
Di Fara Pizza Margherita
Di Fara’s Pizza is worth the trip to Brooklyn. Owner Dominick DeMarco wasborn outside Naples and he imports many of his ingredients, including SanMarzano tomatoes, from Campania. He creates each pie by hand, as he has for 50year now. He makes his own sauce using both canned and ripe tomatoes, and itmight be the best in the city. He stretches the dough, adds slices of buffalomozzarella and other pizza toppings, places it on a paddle and pops it in theoven. When it comes out, he grates on some Grana Padana andParimigiano-Reggiano cheese, adds some fresh herbs, and drizzles some olive oilon top. Expect a long wait.
Another Brooklyn favorite, Franny’s is run by a married couple who arecommitted to using locally sourced ingredients, many of which are organic.Sources are listed on the menu. If you’re looking for a California pizza, thisis the closest you’ll find in New York. Their crust is thinner and crispierthan most, and the pizzas emerge from the wood-fired brick oven lightlycharred. But what really sets these pizzas apart are the toppings. The sausagesare house cured. The vegetables are seasonal and fresh from the market — ifartichokes are available, get them. If you love clams, the little neck clam,chile, and parsley pizza is about as good as it gets. Franny’s also serves adozen appetizers and a couple of pasta dishes each night.
Grimaldi’s Pizza
Rumor has it that when Frank Sinatra wanted a pizza, Grimaldi’s was hisgo-to place. The pizzas here are baked old-school style in a coal oven. Thisresults in a thin, crispy crust that’s blistered and charred around the edges,and a distinctive, smoky taste. They make their mozzarella and ricotta on site,roast their own peppers, and simmer their own sauce. Antipasto, salads, andcalzones are also available. The Old Fulton Street location has great views ofthe Brooklyn Bridge, which is nice since there’s usually a long wait.
Formerly of Sullivan Street Bakery, Jim Lahey, owner of Co. (pronounced“company”), takes a hands-off approach to his crust. He barely mixes the dough,and then lets it rise without ever kneading it. Their tag line “Our pies arenot always round,” is a statement of fact. Most of the time, they’re amorphousblobs of deliciousness. The light, airy crust is topped with crushed SanMarzano tomatoes or béchamel, veal meatballs, caramelized onions, quail eggs,guanciale, or roasted cauliflower. If you don’t want pizza, order a plate ofwonderful artisanal cheeses and salumi.
A Staten Island tavern that’s been owned by the same family since 1937,Denino’s Pizzeria is famous for its crust. In fact, their motto is “In crust,we trust.” While most pizzerias use cornmeal to slide the pie on and off thepeel, Denino’s uses bread crumbs. After being cooked in a brick oven, the crustis thick and chewy on the inside, crunchy on the outside. The most popularpizzas here are the MOR (meatball, onion, and ricotta), and the Garbage Piewith sausage, meatballs, pepperoni, mushrooms, and onions.
In business since 1929, John’s is a New York legend. Every serious pizzalover, which is to say every New Yorker, has had a pie from John’s. And mosthave come back for more. Everyone from Jack Black to Regis Philbin is a fan.Their pizzas are coal-fired with a crisp crust and tasty toppings like freshgarlic, fennel sausage, and ricotta. Calzones, a couple of pastas, a sidesalad, and meatball subs round out the menu. John’s doesn’t accept credit cardsand it doesn’t sell slices, just whole pies.
If you’re looking for an authentic Neapolitan pizza, come to Kesté onBleeker Street. The owner, Roberto Caporuscio, is the president of theAssociazione Pizzaiuoli Napoletani, which means he learned pizza making inNaples and follows the precise guidelines of the organization. The oven is madewith mud imported from Campania and it produces a charred, blistered crust withhigh sides that are lighter than air. The balance of mozzarella to San Marzanotomatoes is perfect. And his Pizza Margherita is the best you’ll find this sideof Italy. Although it’s not traditional, the butternut squash puree, smokedmozzarella, and artichoke pizza is sensational.
The first licensed pizzeria in New York, Lombardi’s is the place to tryauthentic New York-style pizza. They’ve been in business since 1905, andthey’re still making pizzas the way they did then — in a coal-fired oven. Thepizza toppings here include sliced, homemade meatballs, sautéed spinach,Citterio pancetta, Rosa Grande pepperoni, imported anchovies, wild mushrooms,house-smoked peppers, and San Marzano tomatoes. The white pizza with threecheeses is delicious, and the calzones are excellent.
Find morerecommended pizza restaurants.
1) Di Fara’s Pizzeria2) Franny’s3) Grimaldi’s Pizza4) Co.5) Denino’6)John’s7) Keste Lombardi’s Pizza
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Di Fara Pizza Marggherita Image Flickr: SpecialKRBGrimaldi’s Pizza ImageFlickr: brianholsclaw