In some parts of the country, it is difficult to find good pizza. A decent slice may be a thirty-minute drive away, maybe less if you are particularly hungry. But in New York, this is not a problem. In fact, it is more difficult to find a bad slice of pizza, than it is to find a good one. The “average” pizzeria in New York whips out some of the most mouthwatering, oozing with cheese, crusty pizza that anyone will ever consume.
So after my longest time away from The City, and months of lauding late night Domino’s as the best pizza in town (to be fair to Domino’s, have you tried the cheesy bread? So good!), I am determined to revisit New York’s best pizza places. Here are my favorite stops:
Di Fara
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This place is the best, and anyone who tells you otherwise is wrong. In 1959, Domenico DeMarco opened Di Fara in Midwood, a largely orthodox Jewish neighborhood in Brooklyn. He and his family have been making pizza ever since, that’s 57 years! Dom is the star of the show, hunched over in his overalls, he makes the pizzas with great care, one at a time.
The last time I went to Di Fara, my friend and I waited for two glorious hours as Dom pulled out the pizzas with his bare hands, poured olive oil and cut full bunches of fresh basil on each pie, just before sending them out to the delighted customers. And when we finally got our pizza, marone, it was worth the wait. My friend and I split the pie with ease, and I wish I had one for myself.Emmy Squared
A newcomer to the pizza scene, this Williamsburg joint does not serve the conventional thin crust, New York style pies. Rather, they serve Detroit style pizza: thick but airy crust, caramelized cheese on the outside of the crust, served in rectangular dishes.
Along with the rectangular form, this loud and small restaurant offers some non-traditional toppings on their pies. I recently had their signature pie: “The Colony,” topped with tomato sauce, mozzarella, pepperoni, pickled chili, and honey. Wow, this pie redefined my idea of pizza.Artichoke
What started as a closet-sized stand in Lower Manhattan now has 9 locations. They offer five different types of pizza, but no one cares about four of those. Sure people buy the margarita slice, and perhaps some will get adventurous and purchase a crab slice, but Artichoke is famous for its namesake slice: the artichoke slice.
A slice covered in béchamel, artichoke, and mozzarella, so dense that the crust is made thick to compensate for the incredibly amount of toppings on it. This certainly can be a one-slice-meal, but after one bite, it is easy to devour an entire pie.Lucali
A converted candy shop in the quiet neighborhood of Carroll Gardens, pIzzaiolo Mark Iacono has made this Brooklyn shop a destination. Defined by its homey and casual environment,), Lucali never ceases to charm. Its dimly room with large windows is perfect for a date. Serves more traditional, New York pies.
Roberta’s
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This Bushwick institution could easily be confused for a garage. On a desolate street, Roberta’s has dished out some of the most innovative pies since 2008. Chef Carlo Mirachi singlehanded began the rise of Bushwick into the burgeoning neighborhood that it is today. Pies such as the “Beastmaster,” with tomato, mozzarella, goronzola, pork sausage, onion, caper, and jalapeño, launched Roberta’s into its pizza stardom.
Pizza Moto
What began as a stand, only able to attend food festivals, opened a small storefront underneath a superhighway in Brooklyn. This pizzeria constantly changes its menu to stay with the seasons. In the same vein as Roberta’s, Pizza Moto’s menu contains a wealth of inventive pies, including my personal favorite, “Eggs in Hell,” with bacon, chili oil, soft cooked egg, tomato and mozzarella. What makes Pizza Moto’s venue special is its history. In the mid-1800’s it was also a pizzeria. So when they discovered the spot, they uncovered the original oven, which they cook in today.