The Best NYC Pizza Joints That Ship Nationwide


Joe & Pat’s Pizzeria
Joe & Pat’s Pizzeria

New York pizza is defined by its thin crust, ample coating of cheese, and its ability to be sliced into big, foldable slices. While all New York-style pizzerias offer these big, round pizzas, the majority also offer thick-crusted square pizzas as well as a newer style called Grandma pizza that’s closer to a hybrid between the two. 

Many of the best pizzas in New York are served up at these corner pizzerias, which are as essential to the NYC landscape as the Empire State Building and Central Park. The quality of these pizzerias varies wildly, of course, but they’re all tasty and dependable. 

Read More: What Makes New York-Style Pizza Special?

Which NYC Borough Has The Best Pizza?

This is an impossible question to answer, because every borough is home to incredible pizzerias! Natives are well within their rights to claim that their borough is home to the best pizza – or, for that matter, that their favorite slice joint is undoubtedly the city’s best – but in reality, there’s no way to say which borough has the city’s absolute best pizza.

Best Pizza in NYC That Ships Nationwide

While the best way to experience New York pizza is to eat it in the Big Apple itself, there’s no need to travel to try some of the very best pizza the city has to offer. Why? Because many of them are shipping straight to your door, frozen right out of the oven and ready to be reheated and enjoyed in your home!

John’s of Bleecker Street Pizza

John’s of Bleecker Street

John’s of Bleecker Street was founded in 1929 by Italian immigrant Giovanni “John” Sasso, who hailed from Naples, the birthplace of pizza. Keeping the name, location, and tradition alive, John’s is still family-owned and operated to this day, widely regarded as one of New York’s very best pizzerias. All of John’s pizzas are baked in coal-fired brick ovens, just as they were in John’s day. 

Lombardi’s Pizza

Lombardi’s Pizza

Widely regarded as America’s very first pizzeria, Lombardi’s was founded by Neapolitan immigrant Gennaro Lombardi in Manhattan’s Little Italy in 1905, and is credited with establishing New York-style pizza as we know it. Lombardi’s legendary pizzas are still made the same way they’ve been for decades.: They start with fresh dough made daily, which gets topped with homemade tomato sauce, fresh whole milk mozzarella, and only the highest-quality toppings. 

Read More: Now Shipping: Lombardi’s Pizza

Totonno’s New York Pizza


Anthony “Totonno” Pero arrived in New York from Naples in 1903, and in 1924 he opened Totonno’s Pizzeria Napolitana in Coney Island. Totonno’s hasn’t changed much in the century since – It’s still family-owned in the original location, the pizza recipe remains exactly the same, and it’s the oldest continually run family-owned pizzeria in America, and possibly the world. 

In 2009, Totonno’s was named an American Classic by the James Beard Foundation. It’s one of the few pizzerias in the country still allowed to bake their pizzas in a coal-fired oven, which imparts a distinct and flavorful char that just can’t be imitated.

Joe & Pat’s Pizzeria

Joe & Pat’s Pizzeria

Ask any Staten Islander where to find the best pizza in the borough, and Joe & Pat’s, which has been serving up classic New York-style slices since 1960, will definitely come up in the conversation. The crust is thin and crisp but still retains a pleasing chewiness, and the toppings all intermingle into a perfectly balanced, slightly sweet, slightly gooey pool of sublimely saucy, cheesy goodness.

Emmy Squared Pizza

Emmy Squared

New York is a culinary melting pot, so it’s no surprise that one of its best pizzerias take its cue from a classic Midwestern pizza style. Emmy Squared’s pies are the spectacular result of when a New York-style grandma pie meets Detroit Style pizza, with an added dose of culinary creativity. Each pizza has a fluffy focaccia-like dough topped with caramelized crispy-crunch cheese (known as a ‘frico crust’) and a myriad of toppings.

Read More: Grandma vs. Sicilian Pizza: What’s the Difference?

Di Fara Pizza

Di Fara Pizza

Domenico DeMarco, or “Dom,” opened Di Fara Pizza in 1965 after emigrating to Brooklyn from Italy, and today it’s renowned as one of the best pizzerias in New York City. While at times there’s hour (or more) wait to get a slice, the consensus is that the pilgrimage is more than worth it. 

These New York–style and Sicilian pizzas are perfectly crisp and made with the perfect ratio of ingredients and just the right amount of toppings. Each pie is topped with a tangy tomato sauce and a three-cheese blend of fresh buffalo mozzarella, fior di latte, and Parmigiano-Reggiano, and finished with scissor-cut basil from DeMarco’s own garden.

Prince Street Pizza

Prince Street Pizza

Prince Street Pizza first opened its doors in New York City in 2012 to heaps of acclaim, remains one of the city’s most popular slice joints. They build their signature Sicilian-style pizzas “upside down,” with mozzarella arranged atop a handmade crust before being topped with a family-recipe tomato sauce (and, for the signature Spicy Spring, enough pepperoni to cover the entire pie). When baked, the pillowy crust crisps in the pan and the pepperoni curls up into little pools of oily deliciousness.

Artichoke Basille’s Pizza

Artichoke Basille’s Pizza

Founded by fourth-generation pizzaiolos, Artichoke Basille’s Pizza established their first location in New York City’s East Village in 2008, and the city’s late-night dining scene (and pizza scene in general) hasn’t been the same since. Revelers and pizza lovers lined up at all hours for a taste of their now-legendary Artichoke Pizza, and since then, more than a dozen additional locations have opened across the country. 

These big, bold pies have a perfectly stretched New York-style crust, and they’re topped with a creamy, cheesy, decadent blend of artichokes, spinach, cream sauce, mozzarella, and pecorino (think the best spinach-artichoke dip you’ll ever try). It’s a pizza unlike any other.

Motorino Pizzeria

Motorino Pizzeria

Mathieu Palombino may be a Belgian chef, but he’s truly mastered the art of crafting authentic Neapolitan-style pizzas at Motorino, which first opened on a quiet Brooklyn corner in 2008 but has since expanded to more than a dozen locations worldwide, including Hong Kong, Dubai, and Singapore. Palombino starts with the highest-quality available ingredients, and the rim is pillowy and soft with a slight char from the wood-burning oven, the sauce is tangy and well-balanced, and the toppings are applied with a deft hand. 

Table 87

Table 87

Table 87 Pizza dubs itself “The Home of the Coal Oven Slice.” As one of the only pizza joints in Brooklyn serving coal-fired pizza by the slice, Table 87 Pizza’s charred coal-fired pizza is some of the best in the city. Opened by Thomas Cucco in 2012 in Brooklyn, Table 87 Pizza’s fully cooked frozen pies have been featured on Shark Tank.

There are a handful of foods that any visitor to New York City needs to experience during their trip: fresh-baked bagels & lox, a hot pastrami sandwich, and an NYC hot dog among them. But no food is more synonymous with New York than a big, hot slice of pizza scored from a no-frills slice joint.

New York is home to some of the most legendary pizza on earth, and there’s no need to travel there in order to try some of the best! Ship all of these renowned New York-Style pizzas, and more, straight to your door with Goldbelly!

Dan Myers

Dan Myers is Goldbelly’s Senior Content Manager and Senior Editor of the Goldbelly Blog. He joined Goldbelly in 2020, and as the company’s primary copywriter he also writes copy for all brand marketing initiatives including marketing emails as well as on-page descriptions for all new merchants and products.

Before joining Goldbelly, Dan spent seven years as Deputy Editor for The Daily Meal, a food and drink website. During his time there, he wrote everything from news briefs to major tentpoles including the 101 Best Restaurants in America and the 50 Best Burgers in America, forming a base of knowledge that has served him well at Goldbelly.

Prior to joining The Daily Meal, Dan founded and spent several years running a neighborhood blog called Here’s Park Slope, based out of the neighborhood in Brooklyn. Its primary focus was on the opening and closing of local businesses (especially restaurants), and it was named Brooklyn’s Best Neighborhood Blog by The L Magazine.

Dan graduated from NYU with a degree in Communication & Mass Media, and still lives in Brooklyn with his wife Janie and French Bulldog, Nugget.