7 Cheesiest Pizza Places in NYC

Authentic pizza is nothing to laugh about. These are the top pizzerias in New York City, whether you are craving a piece of traditional Neapolitan pizza or something with an Italian-American twist.

Lucali

Carroll Gardens’s Henry Lucali Street Lucali, one of the top pizzerias in the city, and its Italian-American neighbors call Brooklyn home. Some families have been there for years, while others are newcomers to the neighborhood. It requires some preparation and forethought to dine here. There is always a queue waiting outside Lucali around 3:30 in the afternoon, and it’s always for “the list.” 

Visit the team’s website for a clear and concise explanation: “Be there by 5 o’clock.” Include yourself in the tally. So, have a drink and when your table is ready, we’ll give you a call. Lucali is worth giving up an evening for; the time spent there might be from one to three hours.

Song’ E Napule, SoHo/Greenwich

Song’ E Napule serves the best pizza in New York City that comes close to replicating authentic Neapolitan pizza from Italy. Gambero Rosso International, a prominent Italian food, wine, and travel firm, named it “Pizzeria of the Year.” Although their Margherita pizza is delicious, our favorite is the calzone Classico. Unlike the Americanized form of a calzone, this one doesn’t have chewy dough loaded to the brim with cheese. Instead, mozzarella (fiordilatte di agerola), spicy salami, ricotta, tomato sauce (san Marzano DOP eccellenze nolane), and basil are tucked into the folded-over dough.

Di Fara

Domenico (Dom) De Marco, an Italian immigrant, opened Di Fara in 1965, and it has been his life’s work ever since. De Marco worked nonstop for decades, dedicating every waking moment to perfecting his pies.

Upon hearing of his death in March 2022, New Yorkers from all over flooded the pizzeria’s social media accounts with messages of condolence and affection. It’s easy to feel Di Fara’s impact on the community and New York City as a whole. His offspring have carried on his pizza shop’s tradition of excellence, making some of New York’s finest pies for decades. The huge lineups outside the pizza are as long as ever.

Almost everything they use comes from Italy, and their famous fresh-cut basil is the cherry on top of every pie. Many believe that the olive oil used to coat the pies before they go into the oven and after they come out is responsible for the excellent flavor.

They also have a new location in the financial district of Manhattan that is guaranteed to attract even more of their dedicated fan base. Margaret De Marco, Dom’s daughter, said she wants to grow the company without lowering quality standards.

Pasquale Jones

In contrast to the city’s many homey Italian eateries, Pasquale Jones in Nolita is all sleek modernity and sharp corners. Most trendy downtowners who care about cuisine frequent the bright, airy restaurant. The cuisine features Italian-influenced meals with a contemporary twist, and the large wine list has bottles from every region of Italy. The littleneck clam pizza, which comes with garlic, parsley, and lemon, is popular. When you’re ready to check out the exciting scene in Nolita, bring a companion or two.

Paulie Gee’s, Greenpoint

Even though there is a slice store next door, nothing beats sitting down at Paulie Gee’s in Brooklyn and enjoying a pie fresh from their famed wood-fired ovens for the entire experience. Get there early since there is usually a queue when it opens immediately at 5 p.m., and choose from an unlimited variety of pies (from the Marcella Matriciana to the Ricky Ricotta).

Kesté

Chef and owner of Kesté Roberto Caporuscio honed his pizza-making abilities in Naples before bringing them to the United States. After having great success with his pizza restaurants in New Jersey and Pennsylvania, he decided to give New York City a go in 2009 by founding Kesté.

If you are looking for a classy supper yet can’t help but satisfy your inner New Yorker with pizza, this is the spot for you. It is a terrific place to take someone out on a romantic dinner date since it offers a variety of superb dishes and excellent Italian wines.

Caporuscio, in his role as president of the PAF: Pizza Academy Foundation in the United States, has been instructing American cooks in the art of traditional Neapolitan pizza creation. His daughter, who shares his zeal for pizza and business, will be in charge of the restaurant while dad is overseas. Kesté, like many of New York City’s top pizzerias, is run by a family.

Fried pizza is Kesté’s claim to fame, and before you write it off as a greasy mess, you owe it to yourself to give it a try. Regular pizza dough is flash-fried for 30 to 45 seconds before being topped with the fixings and baked. With the oil burned off and the cheese melted, fried pizza is ready to be served.

Prince Street Pizza in SOHO Squares

When the joint debuted in 2012, it replaced another little joint that had been there for decades. It seemed like a conventional run-off-the-mill local establishment offering ordinary pizza slices. But if you are craving a square pizza amid the New York Pizza restaurants, this one is exactly what you should travel to.

Pizza in New York is a consensus among natives and tourists; few would argue that it is overrated. The best pizza in the city is as legendary as the skyscrapers, but that doesn’t mean you should waste your time with the many mediocre options. Famous pizza-making families have passed down their recipes down the generations, and today chefs around New York City are serving oven-baked testaments to Neapolitan traditions and other, more obscure pizza varieties (see Roman, Cajun, Midwestern, and Detroit-style options). Lastly, read more about travel and food around the world here.