Let’s get the obvious one out of the way, shall we? Whether it’s stand-up dollar slices or sit-down restaurant rounds, nowhere in America does pizza better than New York—nope, not Chicago, not St. Louis, not New Haven. Our only real ’za rival on the planet is the motherland itself, Naples, which originated the coal-blistered specialty that Gennaro Lombardi first brought stateside when he started pulling pies on the Lower East Side in 1905. Italy might have invented it, but one bite of a classic New York slice—all gooey cheese pulls and tangy-sweet marinara pools atop a crust that’s the platonic ideal of crunch and chew—proves we perfected it.
Where to get it: You can get a decent slice pretty much anywhere in NYC, but if you really want it done right, you need to go where it’s done old-school. For a taste of coal-fired pizza history, head to two deep-Brooklyn legends: Totonno’s in Coney Island and Di Fara Pizza in Midwood.