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I lived in New York for about 5 years, and by far the best I ever had was from Bleecker Street Pizza in Manhattan, and I am not alone in believing this.
They have had featured air-time on Regis and Kelly, The Jimmy Kimmel Show, and many publications have named them as the best NYC pizza as well.
I highly suggest the Grandma Pizza, but you really can't go wrong! Check out the entire menu at the website link provided
Enjoy!
Source(s):
http://www.bleeckerstreetpizza.com/
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easyeboy
geoff
http://static.px.yelp.com/bphoto/cFonGItsE3q6l5hqoaIhAg/l.jpg
#1
Grimaldi's
19 Old Fulton St, Brooklyn, NY 11201 (at the foot of the Brooklyn Bridge)
718-858-4300
http://www.grimaldis.com/
http://static.px.yelp.com/bphoto/ChfbNz8CSUl6EcvCv6bHgQ/l.jpg
#2
John's (I prefer the original Bleecker Street location)
278 Bleecker St, New York, NY 10014 (bet Jones St & Morton St)
212-243-1680
http://www.johnspizzerianyc.com/
http://static.px.yelp.com/bphoto/0BNsLTh1VPu4xXCfW7hMuA/l.jpg
#3
Lombardi's
32 Spring St, New York, NY 10012 (between Mott St & Mulberry St)
212-941-7994
http://www.firstpizza.com/
Both Grimaldi's and John's do perfect thin-crust pizza and are very consistent. Lombardi's can be outstanding but they can be inconsistent. All use coal-fired ovens, which operate at much higher temperatures than conventional gas ovens, creating a crust that's beautifully blackened without allowing time for the toppings to make it soggy or to dry out.
I believe the only other places worth considering are Totonno's and Di Fara's. Di Fara's doesn't use a coal-fired oven, but I believe they use special high-temperature gas ones to obtain a similar effect. It's been a long time since I've been to either Totonno's or Di Fara's, so I've left them out of my ranking. Here's their details, though:
http://static.px.yelp.com/bphoto/B2Z88v0TFIO9JkXfR2_JcQ/l.jpg
Di Fara Pizzeria
1424 Ave J, Brooklyn, NY 11230
718-258-1367
(no URL)
http://static.px.yelp.com/bphoto/FKRUQYuCNzLYIzRzzcQbtw/l.jpg
Totonno's (I believe the Coney Island location is the best)
1524 Neptune Ave, Brooklyn, NY 11224 (between 15th St & 16th St)
718-372-8606
http://www.totonnos.com/
Source(s):
10 years of living in NYC.
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Answered Question
M$1
January 29, 2009 06:27 AM
Who makes the best pizza in New York City?
I am interested in having well thought out answers here! If you could even rank the pizza restaurants, give me a little reason why one is the best, that would be good. This is one thing I have a challenge figuring out myself, as somedays I like one pizza restaurant and others I find myself going to another. I guess this city could be called the pizza capital at times!
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Best Answer Chosen by Asker
| January 29, 2009 08:14 PM |
They have had featured air-time on Regis and Kelly, The Jimmy Kimmel Show, and many publications have named them as the best NYC pizza as well.
I highly suggest the Grandma Pizza, but you really can't go wrong! Check out the entire menu at the website link provided
Enjoy!
Source(s):
http://www.bleeckerstreetpizza.com/
| Asker's Rating: |
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easyeboy
January 30, 2009 06:46 PM
Excellent pick!
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geoff
January 31, 2009 10:32 PM
This was really the best answer!?
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Other Answers (1)
January 29, 2009 07:21 AM
I would rank my favorites as:http://static.px.yelp.com/bphoto/cFonGItsE3q6l5hqoaIhAg/l.jpg
#1
Grimaldi's
19 Old Fulton St, Brooklyn, NY 11201 (at the foot of the Brooklyn Bridge)
718-858-4300
http://www.grimaldis.com/
http://static.px.yelp.com/bphoto/ChfbNz8CSUl6EcvCv6bHgQ/l.jpg
#2
John's (I prefer the original Bleecker Street location)
278 Bleecker St, New York, NY 10014 (bet Jones St & Morton St)
212-243-1680
http://www.johnspizzerianyc.com/
http://static.px.yelp.com/bphoto/0BNsLTh1VPu4xXCfW7hMuA/l.jpg
#3
Lombardi's
32 Spring St, New York, NY 10012 (between Mott St & Mulberry St)
212-941-7994
http://www.firstpizza.com/
Both Grimaldi's and John's do perfect thin-crust pizza and are very consistent. Lombardi's can be outstanding but they can be inconsistent. All use coal-fired ovens, which operate at much higher temperatures than conventional gas ovens, creating a crust that's beautifully blackened without allowing time for the toppings to make it soggy or to dry out.
I believe the only other places worth considering are Totonno's and Di Fara's. Di Fara's doesn't use a coal-fired oven, but I believe they use special high-temperature gas ones to obtain a similar effect. It's been a long time since I've been to either Totonno's or Di Fara's, so I've left them out of my ranking. Here's their details, though:
http://static.px.yelp.com/bphoto/B2Z88v0TFIO9JkXfR2_JcQ/l.jpg
Di Fara Pizzeria
1424 Ave J, Brooklyn, NY 11230
718-258-1367
(no URL)
http://static.px.yelp.com/bphoto/FKRUQYuCNzLYIzRzzcQbtw/l.jpg
Totonno's (I believe the Coney Island location is the best)
1524 Neptune Ave, Brooklyn, NY 11224 (between 15th St & 16th St)
718-372-8606
http://www.totonnos.com/
Source(s):
10 years of living in NYC.
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