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New York’s greatest pizza

New York's greatest pizza

NYC resident and self-confessed pizzaholic Giles Castle picks out the city's best.



198 Allen Street, New York, NY 10012.(212) 614-7252

You’ll get a beautiful pizza menu here. The Fungata Porcini with portobello and shitake mushrooms, parmigiano, mozzarella, and rosemary is gorgeous, fresh and tasty. The Uvetta, a mix of butternut squash, red onions, raisins, bell peppers, rosemary and mozzarella is a triumph. For a modern version of the traditional pizzeria, Pala is worth a trip.



349 East 12th Street, New York, NY 10003.(212) 777-2644

The Neapolitan wood-burning brick oven is the star here. Plus the superb inclusion of seasonal toppings like Brussels sprout leaves. You can have sweet sausage, soppressata, clams, cremini mushrooms... the toppings list is immense. If you’ve got room try the Torta al Cioccolato with crema inglese – it’s utterly wonderful... the perfect finish to a perfect meal.


L&B Spumoni Gardens

2725 86th Street, Brooklyn, NY 11223.(718) 449-1230

This place has a big fan following online. For Sicilians and Neapolitans particularly, many think L&B can’t be beaten. The emphasis is on family and the no-fanciness approach brings in hordes of loyal fans time and time again. You can only choose toppings if you order a whole pie, so go with a proper hunger on and you won’t be disappointed.



192 Mott Street (at Kenmare Street), NY 10012. (212) 219-2353

Hot with the hipsters right now, L’asso offers a creative mix of pizza toppings in an environment littered with the work of local artists. Why not try mozzarella, gorgonzola and pear and walnut? Or perhaps you fancy getting the party going with a vodka sauce, mozzarella, ricotta and basil? Whatever you eat, you’ll enjoy your visit to this relaxed, modern hang-out.


John’s Pizzeria

278 Bleecker Street, New York, NY 10014.(212) 243-1680

A legend with their coal-fired ovens and graffiti-smeared booths, this is a classic old-school, no-frills pizzeria – the kind of place that’s integral to a trip to New York. The choice is simple: six slices or eight? But which of the myriad toppings to go for? Try the eight-slice with sliced meatballs, pepperoni, garlic, onions and bell peppers – it may be 16 inches across, but you’ll be determined to eat the whole thing!



348 Flatbush Avenue, Brooklyn, NY 11238.(718) 230-0221

It’s family-friendly, but with a good dollop of sophistication. Pizzas with wood-roasted mushrooms, buffalo mozzarella and grana padano are a safe bet here. While a more simple tomato, garlic, oregano and tiburtini olio novello is sublime. The more adventurous should try the clams, chillies and parsley pizza - unusual and totally delicious.



781 Franklin Avenue, Crown Heights, NY 11238.(718) 483-8834

It’s a pretty short menu here, but as everything is delicious, it doesn’t matter a bit. The Anchovy – featuring organic Italian tomatoes, fior di latte, black olives, capers, oregano, garlic and extra virgin olive oil – is definitely worth a try, while the Margherita is a classic of its kind. And all this in a setting of rustic glamour and antiquities… what more could you ask for?


Di Fara Pizza

1424 Avenue J, Brooklyn, NY 11230.(718) 258-1367

Dom DeMarco is probably the most renowned pizza proprietor in the city. And his pizzas are simple, but utterly classic. Topped with a blend of three cheeses, the freshest basil and a little virgin olive oil, they really are a must-try. There can be a bit of a wait for the food, but just relax, soak up the atmosphere and have another beer - you can even bring your own. 


Zero Otto Nove

2357 Arthur Avenue, Bronx, NY 10458.(718) 220-1027

Head over to the Bronx for Roberto Paciullo’s farmhouse-style trattoria for a traditional taste of Italy. There you’ll find a great line in wood-fired pizzas that many have said are the best Neapolitan-style pizzas in the city. You can expect gooey middles with ample sauce, generous toppings and fluffy, aerated crusts cooked to a beautiful golden brown.

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  • New York
13 Jun 2016 | Giles Castle