Family owned since 1972, Cold Spring Pizza serves hot pizza by the slice with a range of styles from traditional to contemporary. Classics include Margherita and fresh tomato with garlic, while adventurous pizza lovers can opt for the tater tot bacon cheddar and ranch pizza. No matter the choice, dough is made fresh daily in house.
Photo courtesy of Cold Spring Pizza

Apizza Regionale takes inspiration from the Italian approach to regional cooking by sourcing ingredients from growers and producers in New York State and Italy. The dough is made from stoneground flour and fresh yeast, fermented for up to 48 hours wood-fired in an oven imported from Naples. Tomatoes are hand milled and everything from the mozzarella to the sausage are made in-house daily.
Photo courtesy of Apizza Regionale

Originally opened in 1937, Denino’s Pizzeria is known around New York City for its award-winning thin crust pizza. Signature options include Denino’s White Pie with fresh onions, garlic, olive oil and cheese, as well as Denino’s “M.O.R.” Pie with meatball, fresh onion and ricotta cheese.
Photo courtesy of Denino's Pizzeria

Juliana’s Pizza, a neighborhood pizzeria in Brooklyn, serves New York-style pies with thin crusts and house-made, locally and internationally sourced toppings. Each pie goes into a coal-fired oven that’s been on operation for half a century.
Photo courtesy of Biz Jones for Juliana's

Pizzas at Slices come in three round sizes or as a square Grandma pie. Crust can be traditional, whole wheat or gluten-free, and toppings cover all the classics, plus specialty items like buffalo chicken, artichokes, sun-dried tomatoes or pineapple.
Photo courtesy of Slices Pizza / Facebook

Everything at Mama’s Boy Pizza in Tannersville is made in house, from the pizza dough to the sauces to the meatballs (made with grass-fed beef from a local farm). Pies come topped with an uncooked tomato crudo to add freshness to the finished product. Instead of the typical wedge shaped slices, Mama’s slices their pizzas family-style into easy-to-share strips.
Photo courtesy of Jenn Morse / Mama's Boy Pizza

New York City's Bleecker Street Pizza is regionally famous for its Nona Maria Pie, made from an old family recipe with fresh mozzarella, homemade marinara sauce, aged Parmigiano-Reggiano cheese and fresh basil on a thin Tuscan-style crust.
Photo courtesy of Davis Staedtler / Flickr

Diners at Roberta’s can choose between eight different gourmet pizza options, like the Rosso (tomato, oregano and garlic) or the Beastmaster (tomato, mozzarella, gorgonzola, pork sausage, onion, capers and jalapeños), or build their own with classic Italian toppings like soppressata, anchovy, mushrooms or pancetta.
Photo courtesy of Roberta's

Opened in 2012, Pizzeria Posto has quickly gained acclaim for its excellent wood-fired pizzas topped with classic Italian ingredients like San Marzano tomatoes, fresh mozzarella, fragrant basil, fennel sausage, soppressata, Gaeta olives and Grana Padano cheese.
Photo courtesy of Pizzeria Posto / Facebook

A Greenwich Village favorite since it opened in 1975, Joe’s Pizza is still owned and operated by Joe Pozzuoli of Naples, Italy. Pizzas here are unpretentious and served by the slice or full size with a variety of toppings. Joe’s also bakes up Sicilia-style square pizzas.
Photo courtesy of Olivier Bruchez / Flickr