The Most Famous Pizzerias in Manhattan You Must Visit

Finding truly exceptional pizza in New York City is less a culinary quest and more a sacred pilgrimage, especially when you're zeroing in on the most famous pizzerias in Manhattan. This isn't just about grabbing a slice; it's about connecting with a vibrant history and a relentless pursuit of dough-and-cheese perfection. Manhattan, arguably the birthplace of American pizza, boasts an array of iconic establishments, from century-old coal-fired ovens to innovative modern parlors, each offering a distinct chapter in the city’s storied pizza narrative.
This guide delves into the specific legends and must-visit spots that define Manhattan's pizza landscape, offering practical insights to help you navigate the queues, savor the flavors, and truly understand why these places have earned their fame.

At a Glance: Your Manhattan Pizza Expedition

• Trace the Roots: Uncover Manhattan's pioneering pizzerias, understanding their historical significance and unique contributions.
• Master the Slice: Identify the quintessential New York slice shops that set the standard for a foldable, flavorful experience.
• Explore Diverse Styles: Discover the range of pizza styles available, from classic Neapolitan to inventive square pies and Detroit-style creations.
• Beat the Crowds: Learn practical tips for navigating popular spots, including best times to visit and payment methods.
• Savor Signature Flavors: Pinpoint the must-try pizzas and unique toppings that define each famous Manhattan establishment.

Manhattan's Pioneering Pie Palaces: A Taste of History

Before pizza became the ubiquitous comfort food it is today, it was a novel import, largely introduced to America via New York City. The early 1900s saw the emergence of dedicated pizzerias in NYC, building on precursors served in bakeries throughout the previous century. Manhattan, specifically Little Italy, stands as the cradle of American pizza culture.
Lombardi’s (Little Italy): The Original American Pizzeria
While the exact origins are debated, Lombardi’s is widely recognized as the first licensed pizzeria in the United States, opening its doors in 1905. Founded by Gennaro Lombardi, this institution set the standard for what would become New York-style pizza. Though the location has moved slightly, the essence remains: a simple, honest pie cooked in a coal-fired oven, characterized by a smoky crust and classic toppings. Visiting Lombardi's is less about a gourmet revelation and more about experiencing a living piece of culinary history. It’s a foundational experience for any serious pizza enthusiast, offering a direct link to the very beginnings of pizza in America.
John’s of Bleecker Street (West Village): A Coal-Fired Legend Since 1929
A direct descendant of the early pizza pioneers (established by a "disciple" of Gennaro Lombardi), John's of Bleecker Street has been a West Village staple since 1929. They uphold a strict "no slices" policy, believing that pizza is best enjoyed fresh from their original coal-fired brick oven. The result is a very thin, crackling crust with a distinct char that only a coal oven can impart. Toppings like sliced meatballs, ricotta, and pepperoni are generously applied. Dining here is a quintessential old-school New York experience—expect a bustling atmosphere and a pie that speaks to nearly a century of tradition.
Arturo’s (Greenwich Village): Coal-Oven Charm with a Jazzy Twist
Open since 1957, Arturo’s in Greenwich Village delivers another classic coal-oven pizza experience, but with a unique twist: nightly live jazz. This establishment combines charming, old-world ambiance with a full menu of Italian-American classics alongside their renowned pizzas. Their coal-oven pies feature a range of toppings from traditional mozzarella and anchovies to more adventurous eggplant or calamari. It's the kind of place where you can linger, enjoy the music, and soak in the timeless New York vibe while savoring a perfectly blistered crust.
To truly appreciate the breadth of New York's pizza legacy, from these historical Manhattan gems to newer innovations across all boroughs, consider exploring Our guide to iconic NYC pizzerias. It provides a broader context for the city's unparalleled pizza scene.

The Quintessential Slice: Manhattan's Iconic Grab-and-Go Spots

While full pies are a celebrated tradition, the New York slice holds a special place in the city's culinary heart. It’s the ultimate grab-and-go meal, perfect for a quick lunch or a late-night bite. Manhattan excels at perfecting this art form.
Joe’s Pizza (Village): The Definitive New York Slice
If you ask a local for "the quintessential New York slice," chances are they'll point you to Joe's Pizza. Established in 1975 by Joe Pozzuoli, this Village institution has perfected the art of the thin, foldable, and consistently hot slice. It's a no-frills experience focused entirely on the product: a perfectly balanced crust, tangy sauce, and gooey cheese. Joe’s represents the platonic ideal of the New York slice—reliable, delicious, and utterly satisfying. Be prepared for a crowd, but the lines move quickly.
Prince Street Pizza (NoLita): The Reign of the Spicy Pepperoni Square
Prince Street Pizza has achieved cult status, largely thanks to its famous "Spicy Spring" square slice, adorned with thick, cupping pepperoni that crisps at the edges and creates delightful pools of flavorful grease. The crust is thick and airy yet wonderfully crunchy on the bottom, with a rich, slightly sweet tomato sauce. Lines here are a given, often stretching down the block, but for many, the reward of that iconic pepperoni square is well worth the wait. It's a bold, indulgent, and unmistakably New York experience.
Scarr’s Pizza (Lower East Side): Crafting the Perfect Modern Slice
Owner Scarr Pimentel is a purist, going so far as to mill his own flour to achieve the perfect crust. Scarr’s Pizza has quickly risen to become a standard-bearer for quality slices, blending old-school aesthetics with meticulous attention to ingredients. The retro interior adds to the charm, but it's the pizza that truly shines—especially their popular grandma slice, known for its airy texture and robust flavor. Expect lines, but also expect a slice that pushes the boundaries of what a casual pizza spot can achieve.
L’Industrie Pizzeria (West Village): Gourmet Slices with an Edge
Originating in Williamsburg, L'Industrie Pizzeria has brought its distinct approach to the West Village. This isn't your average slice shop. They distinguish themselves with higher-quality crusts and the fresh application of gourmet toppings, elevating the slice experience. Think ricotta, burrata, spicy salami, and even truffle oil, applied post-oven for maximum freshness and flavor. It's a fantastic option if you're looking for a quick bite that feels a bit more refined and adventurous than a classic plain slice.
R Slice Pizza (Penn District): Roberta’s Manhattan Outpost
From the celebrated Brooklyn pizzeria Roberta's comes R Slice Pizza, its first Manhattan slice shop, strategically located next to Madison Square Garden and Penn Station. This spot offers satisfying pies with intriguing ingredient combinations, providing a convenient and high-quality option for commuters or those attending events. It’s primarily a standing-room or to-go spot, making it perfect for a quick, upscale slice on the run. The quality reflects Roberta's reputation for innovative, well-executed pizzas.
Lucia Pizza of Soho (Soho, Upper East Side): Neighborhood Favorite Expands
What began as a beloved slice shop in Sheepshead Bay, Lucia Pizza has successfully expanded its footprint, including popular outposts in Soho and the Upper East Side. These locations bring a reliable, classic New York slice to more Manhattan neighborhoods, offering consistently good pizza that appeals to both locals and visitors looking for a solid, unpretentious option. It’s a testament to their consistent quality that they’ve been able to replicate their success.

Beyond the Classic: Modern Masters & Unique Styles

Manhattan's pizza scene isn't solely defined by its historical roots or traditional slices. A new wave of pizzerias, alongside established favorites with unique approaches, continues to push the boundaries of style, ingredients, and dining experience.
Mama’s Too (Upper West Side & West Village): The Square Pie Sensation
Mama's Too has revolutionized the square slice game, creating luscious, thick, and richly topped squares with intensely crunchy crusts and a slightly sweet tomato sauce. Their stylish cupping pepperoni slices are a visual and textural delight, but they also offer original creations like poached pear and gorgonzola squares that demonstrate a true culinary flair. This is a must-visit for anyone who appreciates a hearty, flavorful square slice that goes beyond the conventional. Expect deep flavors and a satisfying chew.
Ops (East Village): Naturally Leavened Neapolitan-Inspired Innovation
Ops brings a sophisticated, naturally leavened pizza experience to the East Village. Their unique approach introduces a St. Louis-inspired tavernetta pie with a whole-wheat blend crust, typically priced under $20. Signature orders like the "Rojo" (mortadella, pickled peppers) and "Mamma" (meatballs, ricotta) showcase their creativity. Beyond pizza, Ops offers a thoughtful selection of salads, natural wines, and cocktails, making it a complete dining experience focused on quality ingredients and innovative preparation. It's a testament to the evolving artistry in pizza making.
Una Pizza Napoletana (East Village): The Neapolitan Purist
For those seeking true Neapolitan-style pizza, Una Pizza Napoletana is often cited as the pinnacle. Helmed by Anthony Mangieri, this acclaimed spot is renowned for producing perfect Neapolitan pizzas: small in size, with a soft, chewy, char-dappled crust (cornicione) achieved in an intensely hot oven. Mangieri's dedication to tradition is evident in his minimalist menu, offering only 5-6 meticulously crafted configurations. It’s an experience focused on purity of ingredients and masterful execution, where less truly means more. This is an essential stop for Neapolitan aficionados.
Rubirosa (Nolita): Family-Style Thin-Crust Favorite
Rubirosa has become a Nolita institution, celebrated for its family-style, thin-crust pizzas and bustling, convivial dining room. Their "tie-dye vodka pie"—a mesmerizing swirl of vodka sauce, tomato sauce, and pesto—is a city classic and an absolute must-try. It's an ideal spot for groups, offering a vibrant atmosphere and pizzas that are perfect for sharing. The menu also features excellent Italian-American appetizers and pastas, making it a fantastic choice for a full sit-down meal that’s both delicious and fun.
Denino’s Pizzeria & Tavern (Greenwich Village): Staten Island's Legend Arrives
While Staten Island claims the original Denino's Pizzeria & Tavern, which opened in 1937 as a dockworker’s hangout, its expansion to Greenwich Village in 2016 brought that legendary flavor to Manhattan. The Greenwich Village outpost successfully replicates the classic Denino's experience, serving up thin-crust, crispy pies that have delighted generations. It’s a testament to a timeless recipe that has endured and expanded, offering a taste of Staten Island’s pizza heritage right in the heart of Manhattan.

Navigating the Hype: Practical Tips for Your Pizza Pilgrimage

Visiting Manhattan's most famous pizzerias often comes with a dose of popularity. Being prepared can make all the difference in turning a good meal into a great experience.

Planning Your Pizza Crawl

• Timing is Everything: For places known for long lines (e.g., Prince Street, Scarr's), aim to arrive outside of peak lunch (12-2 PM) or dinner (6-8 PM) hours. Mid-afternoon on a weekday is often your best bet.
• Check Policies: Some establishments, like John's of Bleecker Street, strictly sell pies and no slices. Others might be cash-only (though less common in Manhattan these days, it’s always good to check their website or recent reviews).
• Consider the Experience: Do you want a quick slice on the go (Joe's, R Slice) or a sit-down meal (Rubirosa, Arturo's)? This will guide your choices.
• Group Size: While many places accommodate groups, some smaller slice shops are better suited for solo diners or pairs. Rubirosa, with its family-style focus, is excellent for larger parties.

Making the Most of Your Visit

1. Embrace the Line: A long line often signifies something special. View it as part of the authentic NYC experience, offering time to anticipate your meal.
2. Order Smart: At slice spots, start with a classic cheese or pepperoni to gauge their baseline quality, then branch out to specialty slices. At pie-only places, consider sharing a larger pie or ordering two smaller, different ones if you're with a group.
3. Don't Forget the Basics: Water, napkins, and perhaps an extra plate (if dining in) are crucial. Some places have limited seating, so be prepared for a standing or on-the-go meal.
4. Explore the Neighborhood: Many famous pizzerias are located in vibrant neighborhoods like the West Village, Lower East Side, or East Village. Plan to explore the surrounding shops, parks, or attractions before or after your pizza fix.

Common Pitfalls to Avoid

• Expecting Immediate Seating: Especially at places like Prince Street Pizza, seating is minimal or non-existent. Be prepared to eat standing or find a nearby bench.
• Underestimating Portions: While a slice might look small, some square pies (like Mama's Too) are incredibly rich and filling. Pace yourself if you're on a multi-stop pizza tour.
• Ignoring Cash-Only Warnings: Always double-check payment methods. While most Manhattan spots take cards, a few traditional establishments might still be cash-preferred or cash-only.

Quick Answers: Decoding Manhattan Pizza

Q: What makes a "New York-style" pizza famous?
A: New York-style pizza is celebrated for its thin, hand-tossed crust, often pliable enough to fold in half—a characteristic known as the "New York fold." It's typically topped with a light layer of tomato sauce and shredded mozzarella cheese, cooked in a very hot oven, resulting in a crispy yet chewy texture. Its fame comes from this distinct structural integrity and balanced flavor profile, perfect for on-the-go eating.
Q: Are all famous Manhattan pizzerias old and traditional?
A: Not at all. While Manhattan is home to historic institutions like Lombardi's and John's of Bleecker Street, the scene is also vibrant with newer, innovative pizzerias like Mama's Too and Ops, which are pushing boundaries with unique crusts, toppings, and styles. The "famous" label can apply to both long-standing legends and recent, critically acclaimed additions.
Q: What's the difference between coal-oven and traditional oven pizza?
A: Coal-oven pizzas, found at places like Lombardi's, John's, and Arturo's, cook at incredibly high temperatures, often imparting a distinct smoky flavor and a more pronounced char on the crust. Traditional gas or electric ovens, while still hot, produce a slightly different crust texture and flavor profile, often less smoky but equally delicious in their own right, depending on the desired style.
Q: Is it worth waiting in long lines for pizza in Manhattan?
A: For many, absolutely. The long lines at places like Prince Street Pizza or Scarr's are often a testament to the exceptional quality and unique experience offered. If you're a serious pizza enthusiast, the wait is part of the journey to taste something truly special and iconic. If time is a major constraint, consider visiting during off-peak hours or exploring places known for quicker service.

Your Manhattan Pizza Playbook: Where to Go, What to Try

Here’s a quick guide to kickstart your Manhattan pizza adventure, focusing on iconic choices and specific recommendations: