Brooklyn's ten best pizzerias for 2026, ranked by current editorial consensus, verified open, from L'Industrie's burrata slice to Di Fara's coal-oven legend.
A stand-up counter slice shop out of Williamsburg that built a genuine cult following on nothing but obsessive dough work and Italian imports.
The Margherita with fresh burrata dropped on top after baking is the slice that launched a thousand Instagram lines, and it still tastes better than the hype suggests.
Order Margherita slice with burrata
Go right when they open or right before close, the line wraps the corner by lunchtime and the shop is standing-room only.
A candlelit former candy store turned whole-pie-only pizzeria where the wait is as legendary as the crust.
No slices, no delivery, no reservations, Lucali makes you earn the pie, and the char-blistered crust under a blanket of fresh mozzarella is why people still queue for two hours.
Order Classic cheese pie, extra basil
Put your name in and walk the neighborhood, arriving right at opening only gets you to the middle of a list that fills within minutes.
An 80-plus-year-old backyard-garden institution built around a Sicilian square slice and a cup of spumoni that Brooklynites still treat as a whole afternoon out, not a quick bite.
The square here still runs sauce-over-cheese instead of the usual order, a quirk that every other square slice in the city has spent decades copying without ever quite matching it.
Order Square Sicilian slice with a cup of spumoni
Order a small spumoni to go alongside the square slice, it's the pairing regulars actually get, not an afterthought.
A tiny pies-only shop that spent years as a late-night secret before finally getting its own storefront in Greenpoint.
The sauce-to-cheese ratio is dialed in with a precision that only comes from years of practicing in someone else's kitchen after hours, and the crust shatters exactly the way a great New York pie should.
Order Pepperoni pie
It's whole pies only and portions run small for a group, order for two people per pie, not three.
The Avenue J pizzeria that turned a father-and-sons operation into a decades-long pilgrimage site for pizza obsessives from every borough.
Dom DeMarco is gone, but the family kept the recipe, the scissors-cut basil, and the finishing drizzle of olive oil exactly as intoxicating as they've always been.
Order Original square slice
Go on a weekday afternoon, weekend lines can run over an hour and the shop only fits a handful of people at a time.
A brick-walled Bushwick wine bar that happens to also make some of the most technically ambitious pizza in the neighborhood.
The naturally leavened sourdough crust holds its structure under toppings other pizzerias would consider too heavy, which is exactly why the constantly rotating specials work.
Order Seasonal vegetable pie (ask what's currently topping it)
Ask what natural wine is being poured that night instead of scanning a list, the selection changes constantly and the by-the-glass price stays flat no matter what you get.
A south Brooklyn slice counter running four decades of family pizzeria know-how through a menu of playful, well-built specialty slices.
The vodka slice runs on an old family sauce recipe passed down through a couple generations of neighborhood pizzeria owners, and the hot-honey-and-cherry-pepper slice proves a slice shop can still surprise you after forty years in business.
Order Caramelle piccanti slice (cherry peppers, pepperoni, hot honey)
Get there when a fresh tray comes out of the oven, the specialty slices move fast and a reheated one loses the point.
A Bay Ridge fixture since 1979 that still looks and feels like a 1980s neighborhood slice joint, in the best way.
The square slice flips the usual layering, cheese goes down first, sauce on top, and forty-some years of practice have made it a genuine rival to the Sicilian squares that get more attention.
Order Square Sicilian slice
The round cheese slice is excellent, but locals order the square, ask for it well done for extra crust crackle.
A converted-garage counter-service spot from the chefs behind Frankies 457, wedged between their two sit-down Italian restaurants on Court Street.
The dough gets a long natural fermentation more associated with sit-down Neapolitan spots, but F&F still serves it as an unpretentious counter slice, a rare combination that pays off in the crust.
Order Special topping slice of the day (ask what's rotating)
The rotating topping specials disappear first, check the board when you walk in instead of defaulting to the regular menu.
The oldest family-run pizzeria in the country, still baking whole pies in Coney Island out of a coal oven that's been burning since 1924.
The mozzarella goes on unevenly by hand instead of as a uniform layer, and the char that comes out of a coal oven lit in 1924 is something no newer setup quite replicates.
Order Classic cheese pie
Check the hours before you go, it currently runs weekend-only takeout, whole pies only, so bring a group and cash.
Photo: Jim.henderson, CC BY-SA 4.0
Photo: Jim.henderson, CC BY-SA 4.0
Good to know
What is the best pizza in Brooklyn?
L'Industrie Pizzeria in Williamsburg is the pick, a stand-up counter slice shop built on obsessive dough work and Italian imports. Order the Margherita slice with burrata dropped on top after baking.
Which Brooklyn pizzeria has the longest wait?
Lucali is whole pies only, with no slices, no delivery, and no reservations, and people still queue for two hours. Put your name in and walk the neighborhood, since arriving right at opening only gets you to the middle of a list that fills within minutes.
Where can I get a good square Sicilian slice in Brooklyn?
L&B Spumoni Gardens bakes its Sicilian square with the sauce over the cheese, a quirk other square slices have spent decades copying. Elegante Pizzeria in Bay Ridge, a fixture since 1979, flips the usual layering too, cheese down first and sauce on top, so ask for it well done for extra crust crackle.
Which Brooklyn pizzerias are takeout only?
Totonno's Pizzeria Napolitana in Coney Island has baked whole pies out of a coal oven burning since 1924, but it currently runs weekend-only takeout, so check the hours and bring a group and cash.
