Best Pizza in New York

A favorite among foodies and chefs alike, this low-key Brooklyn spot specializes in tasty pies like the White and Green (mozzarella, parmigiano, arugula and lemon) and the Speckenwolf (mozzarella, speck, mushrooms, onions, oregano). Also on the menu? A Buick-sized cheese and prosciutto calzone that will make even the most devout pizza purist reevaluate major life choices.

A selection of two dozen or so top-quality pizza varieties make this Greenwich Village spot a go-to for any serious pizza lover. Choose from classics like the margherita or Marina, or step it up with something more creative like the Del Re, made with fresh mozzarella, mushrooms, prosciutto, truffle spread and olive oil.

Mark Iacono's tasty pizza pies were a happy accident, born out of his effort to save a local Carroll Gardens candy shop from the cruel fate of becoming another chain store (or worse). Today, Lucali's thin-crusted wonders are a neighborhood staple, attracting throngs of pizza-lovers from all five boroughs. Don't bother asking for a menu. There are only two things served: pizza and calzones. Both are excellent, and neither is served without a wait.

The massive success of the original standing-room-only Artichoke on the east side paved the way for this larger Chelsea eatery, and locals are glad of it. The namesake artichoke pizza is a blend of artichoke hearts, spinach, cream sauce, mozzarella and pecorino Romano cheese, and it tastes like nothing you've had before. One slice is enough for a solid meal. And if that's not your thing, more traditional pizza offerings are also served.

Dom DeMarco's no-frills Brooklyn joint isn't known for its ambiance; it's known for its food--and rightly so, with pizza that is widely regarded as being among the best pies in the entire country. It's messy, it's cheesy and it generally takes forever to get. But once you taste, you'll understand why so many people are willing to make the trek out to the boondocks.

This Brooklyn import (notice a pattern?) inherited both a home and a pizza oven from its famous predecessor, Una Pizza Napoletana, and it has put both to good use. The menu is short and sweet and features around seven Neapolitan-style pies, from Stracciatella (basil, olive oil and sea salt) to a cherry stone clam variety made with mozzarella, garlic, parsley butter and olive oil. A stellar assortment of beers is also available. Why are you still sitting there reading?

Located under the Brooklyn Bridge, Grimaldi's specializes in rules: No credit cards, no reservations, no delivery and no slices. But lucky for you, it also specializes in pizza. Coal-fired in a brick oven, each pie has a crisp and smoky flavor that emphasizes simplicity over the fancy bells and whistles you'll find at the trendy gourmet joints. Choose between regular or white, then add your choice of traditional toppings (pepperoni, ham, mushrooms, etc.). Voila, dinner is served.