The best pizza delivery in NYC

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. You can enjoy those gorgeous L&B squares in the privacy of your own home via delivery.

Fans of Neapolitan pizza felt ghosted when Anthony Mangieri moved his restaurant to San Francisco from the East Village. Luckily, he came back in 2018, and he still crafts virtually every pie that emerges from the wood-fired oven. Each slice, made from naturally leavened dough that’s topped simply with silky mozzarella and flecks of Sicilian sea salt, is so light, you can’t help but order another. 

Topped with creamy mozzarella melted in cubes upon a rich bed of savory tomato sauce spread to the edge of a thin crisp crust, a Joe & Pat’s pizza takes simple ingredients and prepares them exquisitely. It’s a recipe that has been perfected over the past 50 years and we hope it never changes. 

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. 

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).

At the original location, pizzaiolo Dom DeMarco continues to coax the bubbling dough out of the oven—but you can skip the long lines by order their famous pies right to your door. 

Ops, one of Brooklyn's most popular pizzerias, has opened a new restaurant perfect for takeout and delivery. You can get their slices with their beloved chopped salad and saucy meatballs, too. 

The standout pizza is worth trying for delivery tonight. Slices from owner Scarr Pimentel, are made with grains he mills in the basement. The result? A featherweight pie that’s to die for.

Known for its crisp Sicilian pie, Rizzo’s has become an institution in Queens since 1959. Since then, the menu has expanded but it’s the Rizzo signature slice: the thin crusted “Sicilian," that will keep you coming back. The recipe includes copious amounts of rich, tangy tomato sauce with a single slice of creamy mozzarella, flanked by bits of sharp and mild, grated cheeses. All of these rest atop a thin, crispy gas-powered oven crust. 

While the slices at this no-frills-yet-elegant eatery are indeed delicious—try the Juno, with broccoli rabe and potatoes—it’s also one of the only pizzerias that offers exciting natural wines, placing it in a league of its own.

Not all New York slices are created equally—at least that’s the case if you ask the team behind the latest no-frills pie shop in Brooklyn. In this throwback-inspired space with formica tables, you can order margherita, pepperoni, vodka, whites pies and of course, plain cheese made with top-notch ingredients.

Mama’s Too gives a much-needed jolt to the Upper West Side’s sleepy restaurant scene. Trust us, the plain slice is about as close to a transcendental experience as you can get. Only one bite will convince you that this pie is the ideal marriage of crusty and chewy.

Juicy, fennel-spiked chunks of sausage from the S&D Pork Store a few blocks down are held in place—well, just barely—by a bunch of melted cheese on this Bronx shop's sausage pie. It's a hot, creamy mess of pizza-and-pork deliciousness. Yes, you will need a napkin—and a nap afterward.

Pizzaiolo Edoardo Mantelli twirls the dough at this charming pizzeria and trattoria. Classic Neapolitan pies, pastas and fresh market salads are the draw—choose from nine simple versions, including marinara, Margherita, prosciutto and funghi.  

Fun fact: Vegan pizza can be damn good. From the team behind the meat-free Champs Diner, Screamer’s pies are riffs on classics—only, here, the sausage is made with seitan, so you don’t have to choose between principles and gluttony. Another fun fact? “Screamers” are what pizza chefs call mushrooms because that’s the sound they make in the oven.

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.

This much hyped pie joint serves thin crust Tuscan-style pizzas along with classic Italian-American standbys like heros, calzones, and chicken parmesan. Order yours tonight!

Frank Pinello, that rare pizzaiolo to become an “Instagram personality”—he was also on Ugly Delicious and hosted The Pizza Show on VICE—shows off the traditional technique of throwing dough to a young Brooklyn audience. And luckily for us, you can order it right to your door. 

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.

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.

Started by Eli Halali (of 2 Bros. dollar-slice fame) and Noam Grossman, Upside elevates the humble New York–style slice with infusions of lemon-cream white-wine sauce in its house specialty, the Falkowitz.