Everyone has their personal favorite pizza spot, loved for all kinds of different reasons. Maybe the staff is extra friendly. Maybe the crust is cooked to perfection. Maybe they have a signature pie that makes the other nearby options pale in comparison. Or maybe it's just the closest place to your house.
We asked the Bespoke Post team what theirs were and why, from neighborhood spots near our office and apartments to fondly remembered pizzerias back home.
This place serves my favorite Neapolitan-style pizza in a city with some seriously tough competition. The crust is blistered and charred but still perfectly chewy, the atmosphere is cozy and cool, and the toppings are as offbeat as they are delicious. Like the Greenpoint Benedict with Canadian bacon and Hollandaise, or the Monte Cristo with gouda, bacon, and maple syrup.
My favorite, though, is the Hellboy: fresh mozzarella, parmesan, Italian tomatoes, spicy soppressata, and a drizzle of Mike's Hot Honey. It's often imitated but never duplicated.
– Andrew, Editorial
Boerum Hill, Brooklyn
I randomly landed on Cotta Bene while ordering lazy Seamless pizza one night. Since then, I’ve gone to the casual, pizzeria-style restaurant several times (and ordered again even more). Friends who have had it actually demand Cotta Bene when they come over for dinner. My favorite is the Grandpa “Joe” - thin crust pizza with Lioni fresh mozzarella cheese, fresh basil, and vodka sauce with amazing topping options like ricotta and hot soppressata. And the fried calamari is perfectly light, crispy, and tender.
– Taylor, Marketing
We stumbled upon this tiny Brooklyn Heights storefront one night, and it's since become our favorite neighborhood pizza spot. You can order by the slice or by the pie, and even though there’s a limited selection of toppings, everything is house-made and delicious. The best is to order a pie to go and walk two blocks to the pier to watch the sunset. With some beer packed in your bag, of course.
– Katie, Design
Greenwood Heights, Brooklyn
Don’t let the hole-in-the-wall looks scare you away – that’s all part of the charm. Family-owned and operated for 40+ years, the shop hasn’t changed much in that time, but neither have the recipes. Why mess with perfection?
This is just about the ideal classic “New York slice,” always hot from the oven and always delicious. Say hi to Gio while you’re there; you can’t miss him behind the counter.
– David, Merchandising
West Village, Manhattan
Classic New York thin crust pizza with a classic New York experience. The staff seemingly avoids all eye contact and human interaction, which makes ordering a slice quite a challenging – albeit rewarding ≠ experience. Combine that with the fact that it's located in an offensively small space, and you know this pizza must be good since they’ve continued doing business the same way since 1975.
– Rich, Development
Northwest, Washington DC
This place isn’t exactly a secret anymore (so maybe don’t go right at 8 pm), but that doesn’t mean it’s any less delicious than when it first opened. Started in 2001, this certified Neapolitan pizzeria spot is full of house-cured meats and has one of the largest selections of salt-cured anchovies on the eastern seaboard.
The crust has just the right amount of crunch and the wood fired taste is the cherry-on-top of the incredibly fresh ingredients. Pro-tip: Go for the calzones. It’s the most bang for your buck, and their meats and ricotta are the best you’ve never had. Yet.
– Kate, Editorial
East Williamsburg, Brooklyn
A family-run institution in East Williamsburg for over 30 years. And more recently, my go-to neighborhood spot for a quick bite. They have the classics down, but there lots of options for the more adventurous. A thick crust chicken marsala slice is the perfect way to break a Saturday morning hangover.
– Tyler, Design
Lincoln Park, Chicago
Let the midwestern tourists choose between Pizzeria Uno and Giordano's and follow the locals to this family-run Lincoln Park deep dish gem before the next Cubs' game.
They're known for their dense and distinctly caramelized crust with heaping toppings, baked in the same cast iron skillets since 1970. There will be a line when you arrive, so put down your name, head next door to The Drinkingbird and have a local craft beer or two while you wait. Don't forget to order your pizza (not pie) "well done." And pass on the salad and apps – the 45 minute cook time will be over before you know it.
– Pete, Design
Il Forno Rosso
This hidden gem was the first restaurant to open within walking distance of my apartment on the eastern end of Downtown Brooklyn. I was a bit nervous about it, since the place is very unassuming, but it's easily some of the best pizza I’ve had in NYC. The crust is perfect, the sauce is phenomenal, and they let you customize your pie without any eye rolls or attitude. Their pasta keeps it real, too.
– Justin, Operations
Roberta’s is what you wish your dorm was like if you went to pizza college. It’s become an institution due in part to the oddball, compound-like vibe amid a pretty industrial section of Bushwick. Aside from legendary pies, their menu is stacked with a lot to love: an in-house radio station, t-shirts with heavy metal wizards on them, a semi-secret to-go counter, and what can only be described as a Mongolian yurt of a bar stashed away in the back. Which has Super Nintendo and rugs with alpine vistas on them.
If you're gonna go, here are some tips:
Newbies should start with classic pies like the hot honey-infused Bee Sting or Axl Rosenberg. Prepare to get your mind blown by a signature chewy crust (not unlike that of Motorino or Paulie Gee’s) and crazy fresh, gourmet-level ingredients.
If you’re going for dinner on a weekend, you’re going to wait. Like, three hours. How to win: hover for a table in the aforementioned Mongolian yurt bar. Have drinks while you do so. Score a table. Sneak out the back and get a pizza from the to-go counter. Bring it back to your table. Cackle with glee at the depth of your resourcefulness.
It’s not sacrilege to order pasta here if you’re in the mood for something different, or you can’t eat any more pizza because you already ate three, or you may punch someone in the face if you see one more pizza tattoo. The orecchiette and cacio e pepe are both extremely worth it.
– Cody, Merchandising