The Best Pizza Pies In New York City

The Best Pizza Pies In New York City

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Our five-borough tour of the best New York pizza skips from legendary institutions to new-wave joints. Here are the reigning pies in Gotham.

23 Places
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    This award-winning, transportive pizzeria—romantically staged with tobacco-stained walls, dangling boxing mitts and strumming guitar music—demands waits up to three hours.
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    The chewy crust of the clam pie is cloaked in lush cream and studded with fresh, meaty clams and pristine parsley leaves.
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    Each pizza—pulled from a coal-fired oven with old-school bona fides—has the perfect ratio of scorch-spotted crust, tangy sauce, creamy mozzarella and salty Parm.
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    Get the Anise and Anephew pie — fennel four ways might sound like overkill, but the gentle melding is a symphony.
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    No matter what you top this crust with, this world-class pie sings. It is a winning testament to years spent mastering pizza technique.
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    The brussels-sprouts-and-pancetta pie showcases a first-rate crust: stretchy, fluffy at the edges and splotched with char on the bottom.
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    Moving at a glacial pace, Dom De Marco hunches over each pie, ladling sauce and sprinkling cheese, seemingly oblivious to the hungry hordes: Make time to witness the twilight of an era before it’s gone.
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    The stiff crust, thin layer of concentrated sauc,e and shredded mozzarella all hit all the right notes of saltiness, tang and chew.
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    Generous discs of lush mozzarella and a thick swatch of bright tomato sauce hug a pliant crust that crackles at the edges.
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    The crust — browned to perfection in a roaring brick oven — is a flat round, crunchy with breadcrumbs, sporting a crackling texture unlike any other.
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    The meatball pie, topped with flat, brown slices, may not look like much, but those tender full moons are packed with beefy flavor.
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    Get the Bee Sting — on a foundation of stretchy mozzarella and velvety tomato sauce, a drizzle of honey melds with hot soppressata and chili flakes.
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