Top Pizza Places in New York City
Whereas it seems that we have already got an abundance of pizza options here in NYC, there’s always room for more. In the case of pizza, New Yorkers don’t mess around. From low cost slices to neo-Neapolitans, they know the right way to make the proper pie. And how not to. So start taking notes and read on to learn more about New York’s newest pizza.
We selected the 5 Best Pizzas in New York City. Take a look!
The most recent location of Kesté is also a pizza school that provides a menu of 20 variations of pizza — mostly Neapolitan since owner Roberto Caporuscio is the U.S. president of the AVPN (Associazione Verace Pizza Napoletana), the Italian affiliation that governs the standards for Neapolitan pizzas.
Sauce has opened LES Pizza, a walk-up window providing after-hours eats when its sit-down sibling closes at eleven p.m. Look for thin-crust pizza with an emphasis on toppings. Although owner Adam Elzer is particularly happy with the plain slice, the menu lists choices you’d find in a pasta bowl on a pizza, like rigatoni with meatballs, or sausage and broccoli pizza.
This D.C. import offers custom, fast-casual pizza that is long and thin, with a semi-skinny crust. To order, you walk down a line and decide toppings (or select from preset choices) and then, in front of you, the pizza slides into the conveyor belt oven and, ninety seconds later, emerges brown and bubbly and ready to go!
The brand new pizza stall in Gotham West Market from ramen maven Ivan Orkin together with David Poran and Michael Bergemann offers square-slice tray pizzas, La Colombe coffee, pastries, sandwiches, and more. First-time clients should go for the tomato pizza finished with Sicilian oregano. From there, move on to the mozzarella pizza as well as white pizza.
Vegan-friendly, Portland, Oregon import Sizzle Pie provides cheap pizza by the slice with choices like “It’s always sunny in Portland” with shaved beef steak, green peppers, white onions, and Italian provolone. For the non-meat-eaters, there’s “Spiral Tap” with caramelized onion spread, marinara, and a dusting of nutritional yeast.