Best pizza delivery in NYC
Sorry, purists—eclectic pizza shops are booming, and while good pizza is plentiful, great pizza is something to look out for. Seek and ye shall find when you order from Clinton Hill spot Emily. The pizza, categorized by sauce color, is the star of the show, like the Camp Randall (tomato sauce, sausage, mushrooms, peppers and cheese curds) or the Emily (mozzarella, pistachios, truffle sottocenere and honey).
Stellar wood-fired pies range from standards such as the Margherita to more creative constructions like the Montanara Starita, which gets a quick dip in the deep fryer before hitting the oven to develop its puffy, golden crust. Topped with tomato sauce, basil and intensely smoky buffalo mozzarella, it’s a worthy addition to the pantheon of classic New York pies.
If anyone can claim to be an expert on Neapolitan pizza, it’s Keste’s Roberto Caporuscio. He uses a slow-speed mixer to work his dough. Then, he gently stretches it into a round with his hands, since it’s far too soft for tossing. The resulting crust is tender yet resilient even upon delivery, puffed with warm pockets of steaming airs.
This sprawling hangout has become the unofficial meeting place for Brooklyn's sustainable-food movement. But, thanks to the delivery gods, you can still get those iconoclastic, Brooklyn-proud pies—like the Cheesus Christ, topped with mozzarella, Taleggio, Parmesan, black pepper and cream—even on those days when you don't want to step foot outside your apartment.
Owner Giuseppe Pappalardo of Staten Island pizzeria Joe & Pat's enlisted his son as chef and pizzaiolo at this Italian restaurant, offering simple, thin-crust pizzas and classic red-sauce fare. Rubirosa's crisp yet pliable pies have a delicate char and a small ring of crackerlike crust around the edges. We've yet to go wrong with the no-frills vodka rendition.
Since 1939, this Bensonhurst original has served one of the best Sicilian slices in town. Candy-sweet tomato sauce is generously slathered over tall, doughy rectangles with a crunchy browned bottom. It’s finished with squares of melted mozzarella and zippy strands of Parm. Brooklynites gather in the outdoor patio, but you can enjoy those gorgeous L&B squares in the privacy of your own home via delivery.
This much hyped pie joint serves thin crust Tuscan-style pizzas along with classic Italian-American standbys like heros, calzones, and chicken parmesan. They stay open late on Fridays and Saturdays, making it a dependable spot for a fortifying slice of their speciality, a marninara pie known as the Nonna Maria, on your way back from the bar.
Motorino's “DOC” version of the Margherita—the classic combination of tomato sauce, mozzarella and basil—comes straight from the dining room’s glowing oven and arrives still hot upon delivery, with melted islands of buffalo-milk mozzarella on a thin layer of sweet sauce. The crust meets two critical standards: A properly blistered char and a wonderful elasticity that is so often missing from lesser examples.
Decked out with dangling palm ferns and Cuban checkered-tile floors, this sunny pizzeria from brother-owners Tom and Anthony Martignetti (Brinkley's, Southside) features creative pies sporting toppings like tuna tartare and wasabi cream or Jamaican jerk chicken and coconut.
You'd never know it from the modest digs and $3 slices, but this Williamsburg pizza joint boasts a serious pedigree. Pulino's alum Frank Pinello is turning out pies topped with seasonal vegetables and local goods; the house-special Grandma pizza, available only by the square slice, features plum tomato sauce and mozzarella. Perch on one of 16 wooden seats if you like, or get it delivered.
This blue-collar Howard Beach staple has some of the best brick-oven pies around, but be sure to order 'em well-done. Not only will they better withstand the tests of delivery but also something fantastic happens when the pillowy, square pie is left a little longer in the oven: That second turn around the hearth browns the crust to a well-oiled crunch.