Giovanni Lanzo, co-owner of Luigi's Pizza on 5th Avenue in Sunset Park.
Luigi's Pizza on 5th Avenue in Sunset Park, an idyllic pizza shop with excellent round and square pies.
The round pizza at Luigi's has a perfect balance of crunch and chew. This slice was made with fresh tomatoes from Luigi's Staten Island garden.
Mark Iacono, a stone-mason-turned-pizzaiolo, makes sublime pizza at Lucali, his small restaurant in Carroll Gardens, Brooklyn.
Not that you wait long for your pizza once seated, but if you watch the cooking go down at Lucali, you'll witness a beautiful slo-mo performance of pizza making.
Domenick De Marco is perhaps New York's most famous pizza guy - and for good reason: he takes standard New York pizza (both square and round), and elevates it well beyond that of the average joint.
Dom De Marco puts finishing touches on a square pie as customers salivate and wish it was theirs.
Di Fara Pizza is a family affair. Here, one of Dom's son's chisels apart a hunk of cheese, while square pies with stretched dough rest in the foreground.
L&B Spumoni Gardens, Gravesend - In the eyes of many native-Brooklynites, L&B is a pizza institution of the highest order.
L&B Spumoni Garden, in Gravesend, Brooklyn - In business since 1939, L&B’s best pizza is their square: it's saucy and sweet, and combines a top pillowy top with a crunchy bottom.
Pizza-maker at L&B Spumoni Gardens, in Gravesend.
PATSY's in East Harlem (1933) - Coal oven pies, take-out window or full service restaurant, possibly America's first "slice"
Patsy's, East Harlem
Cookie Ciminieri, runs Totonno’s, which was opened by her grandfather in 1924.
Totonno's in Coney Island has perhaps the best rendition around of New York pizza baked in a coal-burning oven.
Totonno's in Coney Island is busy throughout the summer, often with a line out the door; but in the off months - especially at lunch - it’s relatively easy to come in and have some of NYC’s best pizza without a wait.
Sal & Carmine's owner Luciano Gaudiosi, slides a steaming pepperoni pie into a box.
Carmine Gaudiosi and his nephew Luciano, at Sal & Carmine's, on the Upper West Side
Koronet’s enormous pizzas (32” in diameter) remain such a deal ($3.75, as of 2018), that perhaps the place’d be busy even with subpar pizza. But thankfully, these slices are good, too! Go for the novelty + value - and have a good lunch!
Large slice being served at Koronet Pizza, which is on Broadway near 110th Street.
Eating a slice at Koronet Pizza.
Louie and his now-deceased father Mario, in front of their Pizza and Italian restaurant Sam’s, on Court Street in Brooklyn.
A customer eating a slice at Joe’s Pizza, on Carmine Street, in the Village.
The plate-sized pizzas at Motorino in the East Village (and in Williamsburg) are things of beauty (and of top notch good ingredients).
Close-up of Motorino's clam pizza, where the clams are shucked to order just before baking.
Some people dispute Lombardi's claim-to-fame is that it is America's "first" pizza shop, but that shouldn't matter. The huge oven is completely coal fired, the pies are made with top notch ingredients, and these guys can sure churn 'em out in big numbers for the crowds.
A lunchtime "margherita" pizza at Lombardi's, in Little Italy.
"C'mon you can finish that!" - at Lombardi's Pizza, in Little Italy