Say Fara Pizza · Joe's Pizza · Scarr's Pizza · Upside Pizza Yes, you may have to wait more than an hour to try this Midwood institution, but a visit to the original standard-setting store founded by the late Domenico DeMarco in 1965 is a must for pizza lovers and pizza lovers around the world. Whole slices and pies are available. Another pizza place so good it's worth booking. Ops is a little easier to get into and has a wonderful and complete wine list.
You can also have a marinara, a margarita or a juno (broccoli rabe, potatoes, provola, ricotta salata) to go and buy a bottle in the store owned by the same owner, Forêt Wines, to pair it at home. Owner Chris Iacono worked at his brother Mark's pizza place, Lucali, before opening this place in Park Slope. First-rate ingredients, such as hand-cut pepperoni, fresh mushrooms and a mix of low-moisture mozzarella cheeses, fresh homemade mozzarella and imported parmigiano-reggiano, demonstrate a commitment to quality. Grandma Giuseppina's secret sauce recipe stands between those and the thin dough.
This newcomer to Park Slope began as a pre-pandemic vaccine project before opening its doors on Fifth Avenue this summer. The attention to sourcing, ingredients and the magic and science of pizza pay off with very good Margherita, Sicilian and Grandma varieties. There's also wine, beer, and seating inside and out. We've invested a lot of energy in understanding what makes a particular pizza so delicious, and few places have perplexed us like Bread And Salt in Jersey City.
How is it possible that every bite of this thin Roman-style pie breaks like a cookie, despite the generous layer of sweet tomato sauce that covers its top? Why does even the innermost part of the pizza remain crispy? If we knew the answers to these impossible questions, we would open a successful pizza restaurant. For anyone who considers dough to be the first, second, and third most important aspect of pizza, Bread And Salt is probably their personal number one spot. Right now they only offer rosso and margaritas in halves or empanadas, each one lathered with high-end olive oil to make them shine like a trophy or a slip-n-slide. There are a couple of tall tables next to the counter; otherwise, you can take your tarts (and sandwiches, bomboloni, and focaccia) to Riverview-Fisk Park, down the road.
Lucali is a walk-in only place accessible in Carroll Gardens that serves the best pizza in New York City. Pasquale Lancieri, one of New York's leading brick-oven pizzerias, opened its first pizza place in Harlem in 1933 (although its pastries originate even further afield, on the Lower East Side). He is often credited with inventing the New York portion itself, the store located in Turtle Bay %26, on the Upper West Side, is now owned by the fourth generation of family pizza makers. Known as “the first pizza place in the United States”, Lombardi's is so similar to the one in the United States.
UU. Institution, since it is one from New York. What began in 1905 by Neapolitan immigrant Gennaro Lombardi is still a Little Italy staple, promising pizza baked in a charcoal oven with a smoked crust, topped with purist tomato sauce, fresh whole milk mozzarella and basil. As one of the most popular up-and-coming pizzerias in New York, The Za Report's origin story is as good as the pizza itself.
A few months before the pandemic began, founder Miriam Weiskind left her job in advertising to learn how to make pizza with Paulie Gee (more on that below). But then, when everything shut down in the early days of Covid, Weiskind started making pizza pies in his apartment for his neighbors and the word quickly spread around the tri-state area. Pizzaiolo Anthony Mangieri first opened his pizza restaurant in Manhattan's East Village in 2004, at the beginning of the Neapolitan-style pizza revival in New York. Even the 99-cent portions are better than the so-called “best pizza” in many other cities (sorry, everyone else, but it's true).
Unique to New York (except for one place in Michigan), this is the bit people think of when they think of a piece of New York. Some pizza fans think it serves one of the best examples of the Neapolitan Renaissance pizza style in New York. Although the Bed-Stuy branch has only been open for three years, the original one was founded in Riverhead in 1975, and this place is a quintessential neighborhood venue in New York City. There's an express side just for pizza or a restaurant with pasta and more if you have a little more free time.
Roberta's wood-fired pizzas helped make a name for herself in Bushwick, Brooklyn, and have been known as one of the best pizzas in New York. Founded in 1929 by John Sasso, a Lombardi's student, the restaurant produces very fine pizzas cooked in a charcoal oven, prudently covered with a modest amount of sauce and cheese. Lee's Tavern seems to be frozen in a time before the invention of mobile phone reception or the invention of equipment known as the New York Metropolitans. Pizza here is still prepared with several different types of cheese, olive oil, and fresh basil, which will make you wonder why not all pizzas are covered in fresh basil.
Now with four locations, this sliced place is a perfect New York cake (both round and square), as well as others with creative combinations of ingredients. But even if Razza wasn't in the New York metropolitan area (it is), and even if it wasn't closer to downtown Manhattan than most of the places on this list (it is), blistered, wood-fired pizza is still among the best in New York, New Jersey and Mars. .
