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The Best Local Pizza in NYC

New York City is the mecca of pizza in the United States. But, with so many great pizzerias from which to choose, how does one find the very best in town?

Fortunately, you came to the right place. Here’s our rundown of the top pizzerias in all of New York:

Best Pizza  – Williamsburg, Brooklyn

Best Pizza is the baby and brainchild of Vice personality Frank Pinello. You’d be hard-pressed to find a harder working kitchen staff anywhere and their dedication shows in every bite.

At Best Pizza, there are no skipped steps – Frank’s team uses only the finest flour, olive oil, and tomato blend to form the base of their exceptional pies. The dough goes through a lengthy cold fermentation process for maximum deliciousness and the mozzarella is made in-house from curds, resulting in the tastiest pizza cheese on the planet.

It’s hard to go wrong when ordering from Best Pizza, but we highly recommend their thin-crust pepperoni pizza as an introduction. After that, graduate to their white pie, which has been known to convert even the most ardent red-sauce fan. Bursting with flavor thanks to mozzarella, ricotta, caramelized onions, pecorino, and parsley, this is a pie you’ll be talking about for a long time.

Order on Slice

Scarr’s Pizza  – Lower East Side, Manhattan

Scarr’s Pizza prides itself on using 100% all-natural ingredients, no canned products, and stone-ground flour milled in-house. Yes, that’s a lot of work for the folks in the Scarr’s kitchen, but you’ll appreciate the arduous process when you take your first bite of their heavenly crust. Here, crust is not merely a conduit for cheese, sauce, and toppings – it’s the focal point of what many consider to be the best slice in the entire city.

Scarr’s pays homage to New York’s classic styles by offering pitch perfect renditions of both thin-crust slices and sicilian squares. The plain thin-crust pizza is a work of art, but no order from Scarr’s would be complete without a thick slab of Sicilian, which can be topped with pancetta and red onions for a powerfully porky, yet well-balanced, meal.

Order on Slice   

L’Industrie Pizza – Williamsburg, Brooklyn

Looking for the best pizza toppings in New York city? L’Industrie has you covered.

Nothing against shredded mozzarella or pepperoni, but here, you can choose from a litany of creative toppings including brie cheese, spicy salami, prosciutto di parma, and Mike’s Hot Honey to build the pizza of your dreams. The crust, which is charred to perfection with blissful black spots, is the canvas for some of the most creative pizzas in the world.

Order on Slice

Rosa’s Pizza – Queens and Brooklyn (multiple locations)

It all started in 1975 when one entrepreneur enlisted his seven sons to open up a pizza parlor in Maspeth, Queens. Roughly 44 years later, Rosa’s is a local powerhouse with multiple locations in Queens and a recently opened storefront in Williamsburg, Brooklyn.

Rosa’s offers a wide selection of delicious round pies, but their calling card comes in the form of squares, whether it be the mouthwatering thick Sicilian or the thinner grandma variation. Try their “vodka grandma” and prepare to be blown away.

Order on Slice: Astoria, Maspeth, Williamsburg

L&B Spumoni Gardens – Gravesend, Brooklyn

Nothing says summertime in New York like a tray of Sicilian pizza and a giant cup of spumoni from this beloved Brooklyn institution.

Schlepping to South Brooklyn isn’t necessarily easy, but you’ll be glad you made the trek after you dig into the decadent focaccia-like crust of an L&B square.

You can kick things up a notch with L&B’s spartan selection of toppings, but why mess with perfection? L&B’s plain sicilian square is guaranteed to satisfy your entire (picnic) table.


Zach Links is an L.A.-based sports journalist who is equally concerned with the outcome of the game and what he’ll be eating at halftime. In addition to serving as a staff writer for The Sauce, he’s also the lead writer and editor of ProFootballRumors.com. You can follow him on Twitter @ZachLinks and on Instagram @FatZachLinks.  

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