Best deep dish pizza in NYC
Scores of hungry New Yorkers and homesick Chicagoans have been flocking to this neighborhood pizzeria since North Shore native Emmett Burke first opened its doors in 2013, and for good reason: The Chicago-style deep-dish pies are heart-slowingly authentic. Consider the Gabe Froman—a 10-inch round of crackly golden crust blanketed with layers of melty mozzarella, tangy-sweet tomato sauce, fresh spinach and half-moons of crumbled sausage and spicy pepperoni. Ask for a side of house-made dill-infused ranch for dipping. You can thank us later.
Bushwick’s late-night pizza bar dishes out fluffy, inch-thick rounds of the Greek variety (think Chicago-style light). Baked in a shallow pan, Archie’s serves pizza by the pie or slice, offering cash-strapped customers massive quarter-pie slices for only $4. When in doubt, go for the vegetarian slice of the day, which can include anything from jalapeño and pineapple to onion and mushroom. Then test your tolerance with the smorgasbord of hot sauces, with flavor profiles ranging from mild savory garlic to hellfire habanero.
This Detroit-style spin-off of Clinton Hill’s divine wood-fired darling Emily is good enough to convert any folding-slice disciple. The rectangular, pan-baked Emmy pie boasts six slices of buttery, inch-thick air-pocked dough festooned with gooey mozzarella, zippy banana peppers and thinly sliced red onions, complemented by tangy, cilantro-mint ranch drizzles and a side of dipping marinara.
Well-cemented as a Gotham paragon, Prince Street Pizza slings line-worthy Neapolitan and Sicilian slices of equal quality. Sink your teeth into the gummy, hallmark crust of the Sicilian-style square adorned with a splatter of tangy sauce, ribbons of gooey cheese and pockets of spicy pepperoni. Wash it all down with a cold Peroni as you cross Prince Street.
Brooklyn’s beloved Bensonhurst stalwart has been dishing out doughy, Sicilian squares since 1939. Locals and day-trippers alike line up for a taste of the famously thick slices slathered in sweet red sauce and generous layers of melted mozzarella and crumbled parm. Don’t forget to save room for the legendary spumoni: creamy swirls of vanilla, chocolate and pistachio ice cream piled high in a paper Dixie cup.
New Park Pizza’s brick-oven baked Sicilian slice is proof that good things come to those who wait. An extra turn around the hearth ensures a crispy golden-brown crust kissed by bubbling blisters of melted mozzarella and hot, velvety swabs of tangy-sweet tomato sauce.