Perhaps the quintessential modern New York slice of the moment. Industry started in Williamsburg and managed to there the good old New York slice Quite malleable. The dough ferments for a long time and the base is thin, crispy, and slightly charred. There are now branches in the West Village and Little Italy as well, and there, too, lines regularly form outside the door. You order the burrata slice: tomato, mozzarella, Parmesan, and basil with a generous dollop of cold burrata on top. Warm, cold, crispy, creamy. Now we understand the queue.

Scarr's On the Lower East Side, old-school New York is exactly how you want old-school New York to be. Retro details and slices on paper plates for which you pay a few dollars: the picture is perfect. On to the pizza: Scarr's is known for its use of stone-milled flour, in other words, flour that is ground between stones. The result: thin, crispy slices with just enough sauce and cheese. Go for the plain cheese to properly test things out, or for pepperoni while you're at it. And expect a queue. By now, it's pretty much part of the furniture.

Thin and folded in half? We’re not doing that here. Mama's Too! is actually known for the thick, rectangular square slices: fluffy on the inside, crispy on the bottom, and generously topped. The pepperoni is now a classic, but also the cheese and black pepper, With four types of cheese and plenty of pepper, this one is a winner. Bonus: the West Village location is practically around the corner from L'Industrie. Two of the best pizza places in New York within one block of each other. Comparing pizza under the guise of thorough research? Go for it.

Lemon on your pizza? At Finish Pizza In Williamsburg, it is their signature. Fini is now a name that has firmly established itself in the New York food scene. The signature order is the white slice: mozzarella, Parmesan and fontina, lemon zest on top and another lemon wedge on the side to season it yourself. It might sound a bit strange, but it works excellently. And for those who prefer red: the tomato slice With breadcrumbs and Calabrian chili oil is pretty good too.

From baking pizzas in his apartment in Bushwick to his own business in Greenpoint: Chrissy's Pizza has quite an American success story behind it. During the pandemic, Chris Hansell started selling his pizzas via Instagram, and word-of-mouth subsequently did its job. By now, Chrissy's has a permanent location and the menu still features classic New York-style pizzas: thin, plenty of sauce, and that delicious light, crispy crust. Small stud twist For an article about slices: well, they don't sell those here. Only whole pizzas. Sharing is the motto.

Okay, we'll move to the front. Ceres Pizza in Little Italy the slices onlyPutting the principle aside for a moment again. The reason is simply too good. Behind Ceres are two former chefs from Eleven Madison Park, one of New York's most famous fine-dining restaurants and awarded three Michelin stars. In early 2025, they traded haute cuisine for pizza on Mott Street. The dough is based on baguette dough and yields a wafer-thin, quite crispy pizza. Toppings allow for a bit more extravagance with, for example, 'nduja, burrata, and nine-year-old balsamic vinegar. And then the reason why you can't order a slice here: Ceres became so popular that the small oven simply couldn't handle the demand for individual slices anymore. So the slices went out and the whole pizzas went in. We're all for it.

We are back to the slices. Lucia Pizza It started in Sheepshead Bay in Brooklyn and also landed on Canal Street in SoHo in 2023. Here, they make the classic New York slice the way it's meant to be: thin, crispy, and topped with Parmesan, olive oil, and fresh basil after frying. But be sure to order the as well. cream of spinach sliceThat is inspired by the creamed spinach from Peter Luger, one of New York's most famous and oldest steakhouses, and comes with mozzarella, Parmesan, and pecorino. Greens on your pizza, so we can tick that off too. Prefer something more classic? The vodka slice is made according to a family recipe.

Off to Greenpoint for Paulie Gee's Slice Shop, an ode to the New York pizza places of the sixties and seventies. But pizza is the place to be, so that is naturally what we are here for. You can go for the classic New York slice, but more fun is the Freddy Prinze: a thick, square Sicilian slice with sesame seeds on the bottom and the cheese under the tomato sauce. Or order the Hellboy, with pepperoni and spicy honey on top. Sweet, salty, spicy, fatty.

You can find a piece of New York pizza history in Brooklyn. Di Fara Pizza It was opened in 1965 by Dom DeMarco, originally from Italy, who subsequently made virtually every pizza himself for decades. And he took his time doing so. DeMarco was known for finishing every pizza by hand, including fresh basil which he snipped on top with scissors. DeMarco is no longer with us, but his family continues the business. The menu still features the pizzas that made Di Fara famous: thin round pies and thick Sicilian squares. A piece of NYC history to hop on for the subway.

No website to make reservations, no endless menu, and absolutely no hassle about anything at all. At lucali In Brooklyn, it has been all about pizza and calzone since 2006. Owner and founder Mark Iacono reportedly had never baked a pizza when he started the business, but that certainly didn't stop him. Lucali is now known as one of the top pizza spots in New York City. And sure enough: here too, we are serving it. slices onlyPrinciple aside, because they don't do individual slices. Only whole pizzas.