The Best Pizza in New York City

The namesake outpost is located in Naples and has been running strong since 1901. Meanwhile in Midtown, Don Antonio by Starita has been slinging authentic Neapolitan-style, woodfired pizza since 2012, thanks to Don's daughter, Giorgia Caporuscio, who learned the family craft and took over the family business here. This kitchen's signature is the Montanara Starita—a lightly fried pizza laced with house-made tomato sauce, smoked mozzarella, and basil, then finished in the wood-fired oven. But really, who could stop there with treasures like the salsiccia e friarielli pizza with fennel sausage or the delicious frittatine, where chopped spaghetti pieces and ham are blended with Buffalo mozzarella, breaded, and fried to a golden crisp.

Entering through this (now) iconic red door is like a trip through the looking glass and into Bushwick’s foodie wonderland. The city’s love affair with Roberta’s seems stronger each year, and for good reason. Everything from the industrial space to the underground bohemian vibe epitomizes Brooklyn-chic. To begin, try the grilled baguettes covered in gigante beans and wilted dandelion green and topped with a soft poached egg before moving on to house-made bucatini tossed in a sungold tomato sauce. Of course, no visit is complete without one of their signature pies, and there's no going wrong with the famous original.

There are just some places that are so New York they couldn't be found anywhere else. See No Evil Pizza is just that. It could be the location in a subway station (read more on that here), or it could be because they're doling out an iconic New York staple—pizza—but don't be fooled by the environs, as a treasure awaits inside. It's casual with a hint of punk, with 80s classics overhead and black-and-white checkered floors. Sit back and let the commuters fly by as you snack on small plates like toast with sardines or a seasonal bowl of beautiful beans in a walnut sauce before moving on to the pizza. There are always specials, but the Hell pie, a thin crust variety topped with spicy meat, is always good. Finish with vanilla soft serve with olive oil and sea salt.

After rallying crowds on both coasts of the country, pizza maestro Anthony Mangieri is in full command of this airy, black-and white-tiled hall lined with canned tomatoes and eager diners. He is serious about his craft and is the only one tending to the wood-burning oven, which yields glorious Neapolitan-style pies with fluffy edges, papery crusts and minimal toppings that hardly go beyond bubbly gumdrops of mozzarella di bufala and sweet tomato sauce. Indeed, this is a team that cannot be bothered with anything else besides pizza. There is a short list of starters, and dessert is limited to sorbet or gelato. Reservations are tough to score, so walk-ins should aim to arrive early.

Named for a racehorse and just as focused and quick, Speedy Romeo is a sure bet. Part tavern, part roadside grill, its kitschy décor and modern touches transform this former automotive shop into a surprisingly attractive spot. The owner benefited from years at Jean-Georges’ empire, and that intelligence and experience is conveyed through the smart accents and whimsical menu that begins with Italian ingredients. Peppers stuffed with chopped salami, cheese, and topped with breadcrumbs make for a nice opener. Then, take a chance on the non-traditional but utterly fantastic pizza combinations, such as the St. Louis, layering a proper crust with meats, pickled peppers and Midwestern Provel cheese.

From the breezes blowing off the water to the natural light flooding its contemporary-chic space, this Navy Pier dining retreat is a breath of fresh air.First things first—peruse the cocktail menu, where savory and spicy drinks are a welcome alternative to too-sweet swizzles. Order a house spritz or a Negroni, then settle in to review the sprawling menu. Start with one of their fantastic pizzas with beautiful crispy bottoms, such as the unusually delicious Morty pizza, finished with a layer of pistachio-based pesto with mozzarella, and garnished with burrata and slices of mortadella. And while there are so many shareable plates, be sure to save room for their baked wings with a perfect char, or decadent pastas, like the cacio e pepe, both of which deliver on flavor.