Top Pizza dishes in New York

The benchmark pie — thin crust with a clean tomato sauce, fresh mozzarella, and basil that shows whether the fundamentals are in order

Thin, blistered crust from the wood oven with classic toppings kept simple and well-balanced

Wood-fired Neapolitan-style pizza with puffy charred crust, San Marzano tomato, and fresh mozzarella

Wood-fired margherita with San Marzano tomatoes, fresh mozzarella, and basil.

Personal-sized square pizza on a chewy sourdough crust — the concept that anchors the whole menu.

Fresh pizza from the open kitchen — solid but the pastas are the real reason to come.

Flatbread-style pizza using plantain base topped with jerk chicken

A classic margherita with good char, fresh mozzarella, and basil — the Italian fundamentals done right.

Earthy mushroom pizza from the wood-burning oven — thin, crispy, and deeply flavored

Flatbread-style pizza with spicy sausage

Pizza topped with honey BBQ sauce, a unique and popular twist on classic pizza.

Crispy pizza rolls with five cheeses and chili hot honey -- nostalgic, shareable, and dangerously addictive

A ricotta and mozzarella base without tomato sauce, often finished with garlic and olive oil for a rich, savory alternative to the red pies

A classic choice, likely featuring quality pepperoni for a satisfying bite.

Classic thin-crust pizza with San Marzano tomato, mozzarella, and basil

A well-executed Margherita with quality mozzarella — one of the better versions on the Upper East Side.

Vodka sauce, tomato, pesto, and fresh mozzarella swirled tableside — the iconic signature pie.

Thin, blistered crust topped with a creamy, slightly spicy vodka sauce that has become Rubirosa's defining dish and a reference point for the style in New York

Wood-fired Margherita elevated with premium mozzarella and fresh basil — simple perfection.

Thin crust topped with arugula, grape tomatoes, red onions, Reggiano cheese, and balsamic reduction

Thin-crust pizza with San Marzano tomato, mozzarella, and fresh basil

Airy, focaccia-like Roman-style pizza cut from large trays and sold by weight, with a crisp bottom and pillowy interior

Thin coal-charred crust with bright tomato sauce and a modest layer of mozzarella that lets the crust char shine

Wood-fired Neapolitan-leaning pie with tomato, mozzarella, basil, and a properly leoparded crust

Loaded pie with pepperoni, soppressata, sausage, and pancetta on a brick-oven crust — the signature order.

Blistered, charred-edge crusts with quality toppings — the pizza is the menu's most reliable anchor

Brick-oven margherita with fresh mozzarella — simple and well-executed.