From the early 1900s to today, Italian pizzaiolos have brought and perfected the art of pizza in the Big Apple, making it the pizza's second home. Here’s a guide to enjoying a good Italian pizza in New York
by Carlotta Sanviti
Exploring Central Park, enjoying a Broadway musical, strolling through the crowded streets of Manhattan, or shopping on Fifth Avenue: New York always offers plenty of opportunities for fun. But when it’s time to eat, pizza remains a favorite choice. Since 1905, when Gennaro Lombardi opened his pizzeria in Little Italy, Italian pizza has become an integral part of the city's culinary culture. Today, in the Big Apple, pizza has reached incredibly high levels of quality, thanks to pizzaiolos—both Italian and others—who have perfected the art of making a pizza that rivals the best you can find in Italy. Below is our selection of the best Italian pizzerias in New York that won’t disappoint.
The 10 best Italian pizzerias in New York chosen by Gambero Rosso
Song' e Napule
One of the best Neapolitan-style pizzerias outside of Italy. Behind the success of this spot is Ciro Iovine, who has demonstrated determination and capability in this ambitious project in the United States. Awarded as pizzeria of the year by our Top Italian Restaurants guide in 2019, Song 'e Napule is a piece of Naples in the heart of Manhattan. The ingredients are distinguished by their high quality, and the dough is expertly cooked as tradition demands. Even the classic margherita seems to have something extra, but the sausage and rapini pizza or the classic calzone with mozzarella, salami, ricotta, and tomato sauce are also noteworthy. A must-visit when in the Big Apple.
146 W Houston St - New York – Tel. +12125331242 –sito
Ribalta
The Ribalta stadium is one of the most well-known spots among Italians in the city. The dynamic Rosario Procino and expert pizzaiolo Pasquale Cozzolino have created a winning pizzeria that combines high output and quality in the dough. The Margherita Doc is perfect in its traditional style, well-stretched and cooked, with an optimal distribution of ingredients and a final perfect balance: a bite full of pleasure and harmony. From the kitchen, we recommend an unmissable Gragnano spaghetti with Piennolo tomatoes prepared to perfection. Professional service and an extensive wine list. Napoli matches and a rich program of events are also featured.
48 Est 12th Street - New York – Tel. +12127777781-sito
Una Pizza Napoletana
Strictness and technical skill are some of the secrets of Anthony Mangieri's success. Over time, he has become one of the best and most skilled pizzaiolos in the United States, putting all his expertise into the art of pizza at his restaurant in Atlantic Highlands, New Jersey. The dough ferments for 24 hours at room temperature, then is reworked and left to rise for an additional 12 hours. The result is an especially airy and soft bite, with a very original and highly digestible dough. The offerings mostly include classic pizzas. The marinara is excellent, but the cosacca also impresses. The drink menu includes a characterful selection of artisanal wines, with a good representation from Southern Italy. Prices are not exactly low, but in line with the uncompromising ingredients.
175 Orchard St. - New York – Tel. +16464764457 –sito
Trapizzino
A slight deviation from the theme: Trapizzino is also a hit in New York. Supplì, wine, beer, espresso: the perfect synthesis of this place is written on the chalkboard at the entrance. The "trapizzini" triangles are filled with selected ingredients and offered in five different varieties, such as double filling, meatball in tomato sauce, tongue in green sauce, eggplant parmigiana, and cacciatore chicken (which we recommend). Additionally, there are three more versions on rotation, filled with seasonal ingredients. Don’t miss the classic supplì cacio e pepe or the traditional one with tomato and mozzarella filling, always present on the menu. Super familiar atmosphere, a few tables, vintage signs, and a small selection of niche Italian wines complete the picture.
144 Frutteto St - New York – Tel - +12124752555 –sito
Camillo
There’s even Roman pinsa in the Big Apple, thanks to Michele Baldacci, a Tuscan chef who has brought the flavors of Roman cuisine to Brooklyn with his creations. The anchovy pinsa, for example, perfectly leavened, or the buffalo and prosciutto version. And many other offerings made with high-quality ingredients directly from Italy. The traditional dishes, like cacio e pepe and amatriciana, are also a must-try, paired with wines from the well-established list. Excellent service, professional and attentive.
1146 Nostrand Ave, Brooklyn – New York - Tel. +13475336340 –sito
Kestè Wall Street
Originally from Terracina, the young Giorgia Caporuscio left her family business to open her own place, a well-curated environment with eight ovens and a space dedicated to a Neapolitan pizza school. A multifunctional venue where pizza, well-leavened and topped with top-quality ingredients, is always the star. The signature dish is the Kestè, with tomato sauce, buffalo mozzarella, arugula, Parma ham, and pecorino shavings, but the fried pizza, crisp and light, is also outstanding. A good selection of wines from all over Italy completes the experience.
77 Fulton St. - New York – Tel. +12126939030 –sito
San Matteo Pizzeria e Cucina
Since 2010, San Matteo Pizzeria in New York's Upper East Side has offered an authentic Italian experience thanks to brothers Fabio and Ciro Casella, originally from Salerno. In a cozy and simple environment, you can enjoy real Neapolitan pizzas and panuozzi, including those filled with sausage and friarielli or potato and porcini pizza. With a rustic feel that’s hard to find in the city. The small and always crowded place also offers pasta, appetizers, and selected American meats. Prices are average for New York, and the staff is kind and helpful.
1559 2nd Ave - New York – Tel. +12128612434 -sito
Don Antonio
In the heart of Hell's Kitchen and the Theatre District, Don Antonio is an unmissable spot for those seeking authentic Neapolitan pizza in Midtown Manhattan. Open daily, the restaurant stands out for its wood-fired oven imported from Italy and a menu curated by the young and award-winning pizzaiola Giorgia Caporuscio. Among the highlights are fried pizzas like the "montanara" and gluten-free options. The atmosphere is warm and welcoming, with close seating and friendly service. The selection of Italian craft beers and seasonal co*cktails is also extensive.
309 W 50th St - New York - Tel +16467191043 -sito
Tarallucci e Vino
Of the five locations in the Big Apple, the one near Union Square offers a cozy rustic atmosphere and an outdoor patio ideal for any occasion, from breakfast to dinner. Founded in 2001 by Luca Di Pietro, originally from Abruzzo, the place embodies the informal elegance of Italian bars. The menu ranges from Roman pinsa—we recommend the one with San Marzano tomatoes, burrata, and basil or the mushroom and mozzarella—to traditional Italian dishes. A nice wine list (many Italian labels by the glass) and fast, friendly service round out the experience.
15 E 18th St - New York - Tel +12122285400 -sito
Sotto le Stelle
This pizzeria was born from the passion of Valerio, Gina, and Manuel, three friends with roots in Milan, Cisternino (in the province of Bari, Puglia), and Naples who fulfilled their dream in Sunnyside, Queens. In this welcoming place, the pizzeria offers a genuine and traditional menu, bringing the true flavors of Italy. Neapolitan pizza: start with a marinara or capricciosa and finish with desserts like tiramisu and panna cotta. Accompanied by a varied wine list and a lively atmosphere. Prices are affordable, and the service is all Italian.
44-07 Queens Blvd, Long Island City - New York - Tel. +17186852086 -sito
