*Due to the COVID-19 pandemic, please double check that your favorite shop is open and operating under their posted hours before ordering takeout.*
2 Bridge St
This slice-shop-in-the-front, sit-down-restaurant-in-the-back Italian joint serves up classic, thin-crust slices with plenty of low-moisture mozzarella and a scant (tbh, we’d like a little more) amount of sauce.
55 Old Rte 22
To make real Bronx pies, owner Robert Paciullo ships water from the Arthur Avenue original to his kitschy (faux-ruins décor, anyone?) Armonk spot. Order a true-to-the-boot selection, like the potato-porcini pie, or get La San Matteo, with house-made mozzarella, broccoli rabe, and sausage from Biancardi’s in (where else?) the Bronx.
720 N Bedford Rd
From the outside, Sette e Venti looks like a proper Italian sit-down restaurant — and it is. Traverse a small pizza counter and a handful of booths to reach the more formal dining room in the rear, serving Southern Italian favorites.
No matter where you sit, order one of the approximately eight pies from the wood-burning oven (there’s also a menu of gas-oven pizzas), each baked in just 90 seconds to two minutes, sporting a pillowy dough, courtesy of the attentive pizzaiolo. The 12-inch rounds slant toward the underdone, but that’s fine, considering the wonderful flavor. The classic Margherita and Abruzzese, with sausage and broccoli rabe, are the must-orders.
1147 Pleasantville Rd
It’s no surprise that in the two years since Phil Maldonato took over a struggling pizzeria, sales have doubled. The Yonkers resident upgraded the ingredient list (hello, Grande mozzarella cheese; goodbye, cheap, commercial, oily product) and simplified the red sauce recipe. The result? Regular and Sicilian slices that do New York proud.
131 Parkway Rd
At the award-winning Coals, it’s all about the grill. Hand-stretched dough, grilled over a coal fire, results in odd-shaped pies with grill stripes and an almost-plush naan quality. And unlike lesser pizza purveyors, Coals doesn’t overload the toppings. The can’t-miss pie is the Smokey Joe, with fontinella, smoked mozzarella, tomato, pecorino, and sweet capicola. Grilled pizza (originating in Providence, RI) is woefully underrepresented in the NY Metro area, so we’re ecstatic Coals has not one but two locations (the original is in Port Chester) in Westchester.
3113 Albany Post Rd
From the same family as popular Nonna’s in Peekskill, this strip-mall spot slings similarly massive New York-style slices with nice, crisp bottoms and just-the-right balance of sauce and cheese.
480 N Bedford Rd
Some of the county’s best pizza is in a (drumroll)… Whole Foods? Yes, really. Pizza Parlor, the brand’s in-store pizza joint (one of only three in the Northeast) looks a little bit like a nicer Johnny Rockets, where the burgers and shakes have been replaced by truly top-notch pizza. Wood-fired ovens turn rounds of Terranova dough into big, bubbly, ideally charred personal pies, topped with house-made sausage and roasted fennel, prosciutto and fig jam, or meaty wild mushrooms and garlic-herb butter.
385 S Riverside Ave
A mix of semolina and bread flours give these big-enough-to-share pies a pizza-bread-like texture that’s sturdy enough to support figs and goat cheese or a heavy-handed blanket of house-made mozzarella, cloaking San Marzano and halved cherry tomatoes.
14 Cedar St
The only thing harder than scoring a table on a busy Saturday night is deciding which Neapolitan-style pie to order at Chef David DiBari’s punk-rock pizzeria. (Hint: Grab some friends and order a bunch.) Should you go for the lemon with chili, scamorza, and basil?
Or perhaps a pie topped with egg and everything-bagel spice (above); pepper and pecorino fondue; or with The Cookery’s light-as-air meatballs and silky ricotta? Our pick: The off-menu bone-marrow pie, an intoxicating elixir of melted marrow and syrupy vin cotto.
425 White Plains Rd
Since opening in 2012, owner Chas Anderson has consistently made some of the county’s best wood-fired Neapolitan pies. The secret is in the ingredients — wild-yeast sourdough starter; less-processed, coarser 0 flour; real San Marzano tomatoes; Wisconsin fior di latte mozzarella; and Sicilian olive oil — which yield perfect pies, like the popular Margherita, the earthy wild mushroom, and the not-too-spicy soppressata.
Then, there’s the J. Sexton No. 2, perhaps the best Margherita we’ve ever had, baked with a slick of tomato and topped with chilled burrata, basil, and extra-virgin olive oil.
121 E Main St
The rotating stone base of the $40,000 custom-built wood-fired oven is the central element to producing consistent crusts on the pies at Flames, a 35-seater owned by Chef Nikolla Vulaj.
Next door is Vulaj’s first-class Flames Steakhouse, so it’s no surprise there are high ingredient standards at Flames Pizza: Italian-milled 00 flour, prosciutto di Parma, premium olive oil, and high-end cheeses.
Go for the regal-looking, plum-tomato-based Margherita, dappled with fresh mozzarella, bright basil, and Italian extra-virgin olive oil, sporting a soft crust that’s thinner than the typical New York-style but not quite Neapolitan-thin.
261 Halstead Ave
The pies that emerge from this red-tiled, wood-fired oven are straight-up Neapolitan, including the pizza fritta, a traditional fried round of pizza dough, topped with tomato and house-made mozzarella, and finished in the ripping-hot oven.
202 E Hartsdale Ave
Frankie & Fanucci’s may be closed, but the owners aren’t gone, having transformed the space into Granita, an upscale Italian restaurant where wood-fired pizza (with pepperoni and pickled jalapeños, roasted vegetables and vegan cashew cream, or kale pesto and lemon zest, to name a few) is still a dominant feature of the menu.
583 Warburton Ave
The sauce leans a little too sweet, and the cheese can be heavy-handed, but there’s still plenty to love about these crisp-bottomed, chewy, large enough to share pies, including the creative topping combos, like crisp-edged ’roni cups, mushrooms, fontina, spicy
honey, and kale, and the Romesco ’Rita, a Margherita pie with a romesco-sauce twist.
334 Elwood Ave
This 36-year-old business may be a bit rough around the edges, but the delicious, crunchy-bottomed, garlicky grandma slice with a semisweet sauce does its crispy edges right.
The oversized slices at this tidy corner slice shop smack in the heart of charming downtown Katonah hit all the marks of respectable New York-style pizza: wide with a thin crust that’s foldable yet crispy and oozing with creamy mozzarella.
147 Larchmont Ave
Two styles of pizza — charred, thin-crust New York-meets-Neapolitan rounds and square grandma pies — plus, the option to “Make it a Brooklyn,” with fresh basil and pecorino, offer lots of variety, but the undisputed champ is the Black Mission Fig pie, with pancetta, goat cheese, arugula pesto, and truffle honey.
118 North County Ctr
Don’t let the sight of the massive dinosaur slices lead you to infer that Portofino is about quantity and not quality — the longstanding neighborhood favorite delivers consistent thin-crusted golden pizza with a slight chew in the dough, topped by a flavorful tomato sauce.
316 Mamaroneck Ave
Sicilian. Sicilian. Sicilian. Some tout the salad pizza and others the regular slice (both solid), but the absolute, hands-down, no-contest exemplary Sicilian pizza in the county can be found at this slice shop that opened in 1964. It’s not overly bready, puffy and dry, like many of its kin; instead, the bottom of Sal’s Sicilian slice boasts a lovely burnish of browns, both light and dark.
The interior is delicate and airy, the herbed sauce sweet but not improperly so, and the bright, milky mozzarella oozes atop and down the sides (the choice slices have the slightly crisped bits of cheese along the bottom edges).
238 Saw Mill River Rd
Crispy grandma pies are the signature at family-run Pizza 238, where you may catch Italian spoken behind the counter, and there’s a yummo Bindi dessert case just past the entrance.
Our favorite is the Artichoke 238, with sautéed wild mushrooms and artichokes in a sprightly cream sauce topped by baby spinach and a light drizzle of white truffle oil.
1 Kirby Plz
There are no Instagram posts or tweets, and the website is barely functional, but that’s likely because Mario’s is too busy making top-grade wood-fired pies, each misshapen to a certain degree (uniformity is a bad thing here). And, oh, that wafting aroma… olive oil, flame-licked hickory, and fresh basil.
The hand-formed pies are bubbly, with spotty char, while the sauce and toppings are placed almost nonchalantly, like an abstract artist: imperfect in a thoughtful way. The end result is a faultless synthesis of gooey cheese and bright sauce, complementing the crispy crust that yields to a somewhat chewy interior.
2 Kirby Plz
Locali’s gas-assisted, applewood-fired Pavesi oven pumps out winning New York-Neapolitan hybrids, sporting dark bubbly crusts made from dough fermented for 48 hours, that showcase Corporate Chef Mogan Anthony’s passion for global ingredients.
The Calabria (’njuda, scamorza, jalapeño, dollops of ranch dressing, garlic) or Snake Oil (San Marzano tomatoes, capicola, fior di latte mozzarella, pecorino, garlic, sriracha, honey) are two not to miss.
30 W Lincoln Ave
Westchesterites let out a collective sigh of relief in November when beloved Johnny’s reopened after a five-month hiatus due to fire. The vibe is largely unchanged — still cash-only, still wall-to-wall Yankees memorabilia, still a pain to park — and the Piscopo family, who opened the pizzeria in 1942, are still slinging some of (if not the best) pies in the county.
The plain pie is the apex of Johnny’s nirvana: a cracker-thin, crispy, charred crust, topped first with a modest amount of mozzarella, then sauce and a drizzle of olive oil. Don’t even think about getting it to-go.
12 Russell Ave
Matt DiGesu and Frank Pinello, owner of Williamsburg’s cultish Best Pizza, run this new take on an old-school pizzeria, serving chewy, charred, light pies, baked in a 96-year-old bread oven.
The menu is short, just six pies, including a bacon-vodka sauce pie and seasonal veggie pizza that’s way more interesting than the standard version, but you’d be remiss not to get the white pie — likely the best we’ve had in Westchester — with clouds of ricotta, milky house-made mozzarella, shards of pecorino, jammy caramelized onions, and nutty, toasted sesame seeds.
2 Dingle Ridge Rd
There are no poor choices among the seven handsomely crusted wood-fired pies on Chef Beck Bolender’s locavorian menu of American-comfort favorites, but we love the Thai shrimp, laden with fleshy shrimp, bright-red sweet chilies, Monterey Jack cheese, and scallions.
26 S Highland Ave
It’s a close call between rivals Ossining Pizzeria and Lucy’s, but we’re leaning toward the latter, where the crust is a bit thinner, the bottom a little crisper, and the sauce a little more plentiful, creating an all-around better slice.
1843 Main St
Supersized slices are the norm at this strip-mall spot, where the pizza hits all the markers — not too greasy, a good balance of sauce and cheese, relatively thin crust with a little bit of chew — for a solid, New York-style slice.
In February 2018, brothers Mike and Nick Hershfield posted “Slice 1” — a photo of two slices from Fratelli’s Pizza and Pasta in Somers, their hometown pizza joint, to their Instagram feed as @SliceofWestchester. Two years, 13.5K followers, and 300+ slices later, the brothers are still tracking their mission to eat a slice at every pizza-serving restaurant in Westchester.
We checked in with Mike to find out how it’s going and their five most memorable slices thus far.
“We enjoy the thin, crispy crust. The cheese and sauce are delicious and in good ratio. It’s always consistent; every time you order a pie, you know it’s going to be the same great Johnny’s pizza.”
North White Plains
“They have something so unique; I’d recommend everyone go try it: a tuna-salad slice. It’s excellent.”
“I would stop in there anytime to grab a top-quality plain slice.”
“The best truck we’ve tried so far. They are very creative with the different toppings and pies.”
“It’s a totally different style of pizza than anywhere in Westchester. They’re certified to make pinsa Romana-style — a unique style that’s worth going out of your way to try.”
“I don’t think there’s such a thing as too much pizza. [We’re estimating that] there are 450 places serving pizza in Westchester. It’s multiple places in every neighborhood. One of the amazing things about this journey is that we get to try so many different iterations. Some people really like Neapolitan-style pizza; others go for the New York-style. There’s coal-fired, wood-fired, brick-oven, and everything in between. We’re really partial to what I call birthday-party-style pizza, with big stacks of pies and everyone grabs a slice. But, going out and expanding our horizons, I think other styles are excellent in their own right.
Another amazing thing is meeting all the owners and pizzaioli. It’s great to talk shop. I don’t know if they get that all the time with customers who come in for a slice. They’re curious about how their pizza tastes relative to everyone else’s, about who’s doing something unique, innovative, or interesting. We generally get a lot of excitement around what we’re doing.”
— As told to Samantha Garbarini
113 Fifth Ave
In business since 1978, this small-town, cash-only stalwart has that magic combination of fiercely opinionated fans, jovial guys behind the counter, and quintessential New York-style pizza.
The in-the-know move is to order from the roster of slices, all of which are done well, including the regular, Sicilian, garlicky marinara square, and the excellent eggplant parm.
210 Marble Ave
Bronx native Brian Peroni keeps things uncomplicated at his no-slice shop, where an 800˚F Pavesi oven churns out thin-thin personal pies showcasing ingredients such as San Marzano tomatoes and dough from, where else, Arthur Avenue.
59 Marble Ave
Hand-tossed blistered crusts, with a soft chew and modicum of crunch, fresh toppings, and pies finished with a snowstorm of grated Parmesan are the hallmarks of Wood & Fire (a second location is in Scarsdale). The paper-thin Roman (San Marzano tomatoes, roasted garlic, dapples of Buffalo mozzarella, and herbs) is the go-to.
152 Bedford Rd
There are no collapsing-crust issues despite the number of different ingredients on the outstanding Man-or-Mouse pie (soppressata, meatballs, sausage, chili flakes, mozzarella), the meat-lovers’ selection on a menu of 13 wood-crisped pies at this craft-pizza-and-beer eatery.
35 N Main St
See Bronxville above.
35 Abendroth Ave
This Stamford-founded pizza-only joint opened its first Westchester location in 2018, and we’ve drunk the Kool-Aid of its cultish following, falling hard for the crispy-bottomed, thin-crust, bar-style pies, lavished in its iconic, vegetal hot oil, with a single stinger pepper and maybe a few pinches of the sausage.
125 Midland Ave
A few tricks of the trade, honed over nearly 70 years of business, help Michael’s pan pizzas achieve their addictively crisp and caramelized crusts. A slick of shortening on the vintage aluminum or steel pans, followed by a stint directly on the floor of the brick oven, creates that burnished bottom, which supports the motherload of toppings for the popular Woodsy pie, featuring Italian sausage, mushrooms, and peppers.
258 Westchester Ave
Ordering pizza might seem like a wholly undignified choice at Jean-Georges country-chic farmhouse restaurant, but it’s 100% the right move for pies this good, including the nonna-would-approve Margherita and the mushroom pie with runny egg, herbs, and zingy lemon zest.
The cream of the crop is the fontina-truffle pizza, topped with a mound of truffle-vinaigrette-dressed frisée that balances the richness of the other ingredients. It’s the ultimate salad pie.
632 Anderson Hill Rd
A variety of terrific pizzette, or smaller 12-inch pizzas that make a perfect share for two, are what to order at this Italian restaurant with an amiable staff. Toppings on the intoxicating Carpino are lavish: mild fontina and sharp goat cheeses, earthy shiitakes, sweet caramelized onions, truffle oil, and thyme.
26 Purchase St
Chef Raffaele Ronca’s Neapolitan origins shine in the oblong, wood-fired pizzas here, including the Margherita, with fior di latte mozzarella and superlative red sauce (another Ronca trademark), and the chili-flecked sausage-and-broccoli-rabe pie.
136 S Ridge St
With an emphasis on wood-fired ovens (everything from baked pastas to vegetables and rib-eyes get kissed by fire), it’s no surprise that pizzas have always been one of chef-owner Christian Petroni’s flagship offerings.
And while the spicy meatball and sausage-and-peppers-inspired San Gennaro are nice, no one puts the decadent AF Luigi Bianco — burrata, robiolona, Parmesan, and a ridiculous amount of black-truffle purée — in the corner.
2 Garth Rd
This newbie opened in 2018 in a cavernous, stylish space, serving plate-sized, crispy-bottomed, chewy-edged pies in neoclassic combos, like roasted mushroom and truffle oil, pepperoni and hot honey, and San Daniele prosciutto, arugula, and Parmigiano.
11 River St
New York State flour is the starting point for these super-blistered, gas-fired pies, including the winning white clam, which pays tribute to the restaurant’s moniker, with deep-water surf clams, roasted-garlic purée, and pickled chilies from owner Mike Kaphan’s North Salem farm.
343 U.S. 202
Perhaps no one told Il Forno’s wood-fired pizza maestros (note the gorgeous black spotting on pie bottoms and the bubbly cornicione) about the cooking credo that seafood and cheese don’t mix: the special Solemare pie (succulent shrimp, broccoli, sundried tomatoes, and mozzarella) gloriously bashes this apocrypha to oblivion.
127 W Main St
Approximately half of RiverMarket’s customers order a pizza (a typical Friday or Saturday evening sees 200 dining-room orders). The dough, with its balance of chew and crisp, is made from soft-wheat Antimo Caputo 00 flour.
First-class toppings, such as Mountain Smokehouse sausage, local pepperoni, and Montauk little neck clams, and the special attention the pizzaioli give pies in the gas-assisted, hardwood-fired Pavesi oven add to the appeal. The Hudson Valley duck pie is the crowning glory — duck confit, duck prosciutto, a duck sunnyside-up egg, and (as an add-on) duck foie gras.
350 S Broadway
There’s plentiful portions of broccoli rabe — tender, a bit nutty, a bit earthy, and handsomely crisped edges — on Capri’s stellar broccoli-rabe square slice, boasting supple crust, with crunch in all the right places, crumbled fatty sausage, creamy mozzarella, and hints of garlic.
The Pecora family do crust (and mozzarella, which they make daily) right: light, crispy, folding the New York way, and no topping overload. Go for a regular slice or the Grandpa, with marinara sauce, fresh mozzarella, and fresh basil.
29 Columbus Ave
At this OG county red-sauce joint (open since 1931), super-thin pies with gently sweet tomato sauce and perfect-for-pizza Grande mozzarella from Wisconsin represent the platonic ideal for simple pies that yield crisp-edged, foldable slices.
121 Columbus Ave
One wouldn’t expect a convenience store/deli to sling a worthwhile pie, but Pat’s does, offering New York-style pizzas with a solid crunch all the way through and proper sauce-to-cheese ratio — at super-reasonable prices (a four-slice personal is $5.99).
The floor-to-ceiling wood-paneled walls make it feel like nothing has changed since Paradise opened in 1947, and that’s a good thing for patrons who love truly old-school, cornmeal-bottomed, take-one-down-on-my-own, ultra-thin-crust pies.
11 Taylor Sq
Chef Joseph D’Angelo is known for comfort food, like chicken pot pie, but at his newest spot (he also owns Copper Kettle Café in Hartsdale), it’s the wood-fired pizza with ultra-porky, fennel-flecked sausage (ask to go light on the spicy pickled peppers) that steals the show.
670 N Broadway
Follow the drifting scent of oregano to the fresh-tomato pie (fittingly on the menu as “Award-Winning Pan Pizza”) at this shopping-center pizzeria-restaurant. Juicy
tomato slices, chopped garlic, and flowing mozzarella make for an original square pizza with crunchy golden edges.
600 Mamaroneck Ave
Owner-chef Francesco Spinali is all about tradition and doesn’t take shortcuts. His pizzas are as classic as they come: no figs, Gorgonzola, honey, or other fancy-pants toppings. It’s old-school New York-style as its best, with firm crunchy bottoms, no flop, cheesy but not overly so, and good crust-to-center-pie ratios.
169 Mamaroneck Ave
One bite of any of Chef Tyler Jacobs 14 flame-licked pizzas, and you’ll know you’ll be back to try others. The fun, creative selections — including the Bee Sting (featuring soppressata, chili oil, honey, mozzarella, oregano, and Parmesan) and the clam pie (with oregano, chili flakes, Parmesan, parsley, lemon, and garlic) each sport good-character crusts with a bit of bubble and char.
287 Central Ave
Niko’s produces an extra-crispy bottom on a good-looking rectangular 10-incher. Somewhere between the thickness of a New York slice and a Sicilian and brilliant at the edges, it’s a tough choice between the Fig-getaboutit (smoked caciocavallo, fig jam, ricotta, saba, basil) and the Ohana (pineapple, pickled greens, smoked bacon and ham, mozzarella, basil).
8 City Pl
The chew-to-crunch balance on the golden-crusted brick-oven pies is flawless at this Northern Italian restaurant across from City Center. Order the Antonella, with ribbons of nutty, salty prosciutto; sweet tomato slices; and fragrant basil.
683 Yonkers Ave
Dubbed “Westchester’s favorite pizzeria” by LoHud readers in 2018, Dunwoodie is that neighborhood joint where the guy behind the counter calls the regulars “love” and where the Little League team goes for a pie after practice.
But, it’s not just the friendly faces that have kept this cash-only Yonkers staple in business since 1970: Dunwoodie also makes some seriously good pizza, including one of the county’s best plain slices and the spicy pepperoni square, a grandma slice with crispy, curled ’roni cups and fra diavolo sauce, inspired by NYC’s famous Prince Street Pizza.
1955 Central Ave
The white-clam pie (with bacon, if you know what’s what) has always been the head honcho at this New Haven import. But we’re here to tell you that the other pies emerging from the green-and-white-tiled coal-fired ovens deserve a second look.
There’s a very good tomato-heavy Margherita and the kid-friendly original, with cheese and thick-cut pepperoni. The one to give the white clam a run for its money, however, is the fresh tomato pie, only available June to September (sorry you’ll have to wait), boasting juicy chunks of in-season tomatoes, basil, and plenty of garlic.
439½ S Broadway
This tiny (get it to-go), cash-only slice joint has Bronx neighborhood vibes and the slices to match, whether you opt for the tall-as-can-be Sicilian or the crispy bottomed, thin-crust, slightly-greasy-in-a-good-way New York slice.
1410 E Main St
Owners Vincent Gaudio and Barbara Delgaltini’s Marra Forni oven pumps out top-class, smoky crusted 12” and 14” pies. Bronx native Chef Gaudio learned his dough recipe from Uncle Dominick (who owns Three Boys From Italy pizzeria on Burke Avenue) and his San Marzano sauce recipe from his father Pasquale (who owns Three Boys From Italy pizzeria in Northvale, NJ). San Daniele prosciutto, sliced figs, toasted pumpkin seeds, daily-made mozzarella, and Calabrian honey set these pies apart from your typical pizzeria.
* Favorite places countywide