Searching for the perfect slice
Pizza in NYC
If you’ve been following me for a while, you’ll know how much I love pizza. No matter where I am in the world, I’m always on the lookout for a solid slice. Now, whilst I always have room for a Neapolitan / Italian style pizza, it’s New York style pizza that gets my vote every day of the week. So, on my last trip to NYC, I made it my mission to track down the best slices in the city.
First Stop: Lucali
Lucali is a Brooklyn institution, and for good reason. The moment you step in, you’re hit with a cozy, candlelit ambiance – dim lighting, rustic interiors, and that mesmerizing brick oven glowing in the back. The open-plan restaurant has the pizza chefs preparing everything right in front of you and the prep table is stacked with fresh, seasonal ingredients: mushrooms, onions, basil, marinated artichokes, sweet and hot peppers, and plenty of fresh mozzarella. The vibe is just on point. There are few places that make you feel as comfortable and relaxed as this.
I kicked things off with the grandma-style meatballs – veal, pork, and loads of Parmesan. These are a rare special, so I felt lucky to snag them. They come drenched in Lucali’s legendary marinara sauce, which is rich, perfectly balanced, and kissed with basil. Honestly, I could drink this stuff. They sell it in mason jars too, so if you’re there, grab a couple. The meatballs were well seasoned and juicy. Nicely seared and slowly simmered till just right.
Then came the pizza. Very big pies here, ultra-thin, and beautifully browned with a slightly smoky base. The fresh mozzarella is piled on generously, mixing with the robust tomato sauce for a silky, indulgent bite. It was delicious, although a little heavy on the cheese for me. The wood fired oven really adds that authentic smokey flavour profile – it makes it even more rustic, and I love that about Lucali.
The pizza here was good and Lucali is definitely worth a visit for the vibe and quality of ingredients alone, but is it my favourite pizza in NYC? Not quite. I didn’t find myself craving this bite after having it for the first time. It was really tasty but for me the vibe is what made it special.
Next Up: Chrissy’s
Located in Greenpoint, Brooklyn, Chrissy’s is one of the hottest pizza spots in NYC right now. It started as a pandemic pop-up out of a small apartment in Bushwick. Now though, they finally have a permanent site and sell whole pies only, no slices! Word of warning, there will likely be a queue so go early. When I went, I waited about 30 minutes so nothing too crazy. There is also a standing L-shaped counter inside in case you want to dine in.
Pizza wise, I tried a few. Firstly, the pepperoni. The base was thin, with a really crisp, crunchy texture. No flop, just perfectly browned, nicely charred crusts. The pepp though was a little oily for my liking. If I had to pick again, I’d definitely opt for the margherita. It was just lighter and less greasy (obviously) but just way more enjoyable to eat.
The real star though? The red marinara pie. Just amazing, and the best I’ve had in NYC. The tomato sauce was bold, rich, and perfectly balanced – sweet, acidic, and loaded on in just the right quantity. One bite, and you’re hit with an explosion of tomato, olive oil, and oregano. No Parmesan, no mozzarella – just pure tomato goodness. Hands down, my favourite marinara pie in the city. I would go back and crush this on the regs if I lived in the neighbourhood.
L’Industrie: A slice of Italy
L’Industrie is the real deal – a New York pizza shop run by proper Italians. Their dough is killer – it bakes beautifully, with a thin, chewy-yet-crunchy base and an undercarriage of dreams – no flop, no droop, just crispy, supple perfection.
The toppings here are light but flavourful and they have lots of variety / daily changing specials. Queues can run wild, but it moves fast so don’t let it put you off. I only had time to try the classic and the pepperoni on this most recent visit, but their menu is packed with standout combos featuring premium Italian ingredients: prosciutto di Parma, soppressata, and even a fig jam, bacon, mozzarella, and ricotta pie. Definitely worth a return visit to hit some of these.
The pepperoni was solid here. At Chrissy’s I could have a couple slices maximum but here I could easily get through 4. It’s just a much cleaner style of pizza – firstly because of the toppings/ingredients but secondly because of the dough.
Pro tip: The lines here get deep, so show up just before peak lunch hours – around 11:30am to avoid the rush.
Daddie’s: A chef’s touch
Daddie’s is the brainchild of Frank Prisinzano, a chef and restauranteur I’ve admired for years. He’s the real deal when it comes to no bullshit Italian cooking and much of my Italian technique has been learned from him. Naturally, I always stop by Daddie’s to see what’s new on the menu. Its pizza and pasta amongst other things, but it’s very rustic, homestyle cooking.
His pizza style is Neapolitan with a twist. The crusts are super puffy and airy with leopard-print charring all around. Cooked in the most incredible wood-fired oven that he flew in from Italy. You won’t see an oven quite like this anywhere else, its bright red and covered in ornaments, super cool. The dough is light, airy, and perfectly chewy – ideal for scarpetta and scooping up some of the sauce from his pastas. The standout for me was the vodka pie: a rich and creamy tomato sauce with just the right touch of spice, sweetness and fresh basil. It’s not a New York style pizza and so doesn’t hold shape well at all, but hey, it was delicious and I had to mention it in here somewhere.
While you’re here, don’t just stick to pizza. His cacio e pepe, signature baked eggs, and rigatoni Siciliana are all musts. Go for the pizza, stay for the pasta and everything else.
Final Stop: Lucia
On my last day in NYC, I made one final stop to Lucia. This place is one of my personal favourites in the city and I won’t visit without grabbing a quick slice from here. It’s slices and whole pies. I love slices.. it’s just the best for when you’re on the move.
At Lucia, everyone seems to have their favourites, but for me, the classic Margherita is where it’s at. A beautifully golden crust, a supple yet sturdy base, and an excellent undercarriage. The tomato sauce is bright and well-balanced, topped with just the right amount of lightly browned mozzarella. It’s not greasy, not heavy, just tasty, well balanced and moreish.
Pro tip: Grab some of that oregano and pepperoncino on the counter and shake some on your slices for the best bite.
The verdict:
It’s nearly impossible to pick a favourite – every spot delivered something special on this NYC trip. Honestly, I hit even more places than the ones listed here, from Joe’s, Mama’s Too, and John’s of Bleecker to Prince Street, Rubirosa, and Scarr’s.
That said, if I had to recommend two go-to spots for true New York-style pizza, it would be Lucia and L’Industrie. They just nail every element – from the dough to the toppings, the crunch to the chew. If you haven’t been yet, put them at the top of your list.
Got a must-try spot I should hit next? Let me know – because one thing’s for sure, this pizza quest is far from over. 🍕
Out here in Seattle, good NY style pizza is hard to come by, but there’s a place called Brooklyn Brothers that hits all the right notes. It tastes just like the pizza I grew up with on Staten Island, and my mother agrees with me. If you ever get to the Pacific Northwest, you have to give it a try.
You’ve got to try the fig jam, bacon, and ricotta slice when you’re next back at L’Industrie. The sweet and salty combination works so well and it’s without a doubt the sleeper slice. I’ve not stopped thinking about it since I was there last year.