New York has a long and storied history when it comes to pizza, of course. For most people, that history begins and ends with the city’s famous thin crust style. But some prefer a bit more heft to their base, a bit more chew beneath the cheese and the sauce. And for those folks, there’s the thick crust. What follows are our go-to spots for the best thick crust pizzas in the city.
50 Macdougal Street
New York, NY 10012
Chicago-style pizza in New York? Some people complained, while others — a lot of others — flocked to this West Village pizza restaurant when it opened a few years back. The lines might have died down some, but the flavor remains. This is truly deep dish pizza, and the pies here are filling with a capital F. Yes, you’ll have to wait (the menu says the deep dish takes upwards of 20 minutes to cook), but you’ll be glad you did.
177 Spring Street
New York, NY 10012
Famous Ben’s is perfect for a pair (or group) of pizza lovers who can’t decide between thin and thick crust. This Soho restaurant offers thin crust pies but really and truly specializes in thicker Sicilian slices, as it’s done since opening its doors in 1977. The crust is both hearty and crunchy, a rare feat, while the house-special Palermo sauce features sautéed onions, breadcrumbs, and loads of olive oil. Get a side of ham-and-cheese knots or pepperoni pinwheels too!
L&B Spumoni Gardens
2725 86th Street
Brooklyn, NY 11223
In the late 1930s, Ludovico Barbati began selling spumoni (a special Italian ice cream) and pizza along the streets for Bensonhurst and Gravesend from a horse-drawn carriage. Fast forward several decades, and his great grandkids sell spumoni and pizza from a building in Bensonhurst. The full tray of the “world famous L&B Sicilian pie,” so-described on the menu, costs a hefty $40, but could just about feed a whole football team. Grab some friends and go!
160 Second Avenue
New York, NY 10003
Chef Michael White opened Nicoletta as an homage to the pizzerias of his youth. Inspired by the pies at Domenico’s in Beloit, Wisconsin (where White had his first restaurant job), the pies at Nicoletta feature a thick crust, perfect for a variety of delicious toppings. Partial as we are to white pies, we’re particularly fond of the Bianca, with provolone, mozzarella, ricotta, and thyme, but there are a bunch of house pizzas to choose from. Or you can create your own pie with such toppings as charred scallions, fried egg, and crumbled blue cheese (maybe not all on the same pizza).
27 Avenue B
New York, NY 10009
Family owned and operated, Solo Pizza in the East Village is all about options. You can get pasta, you can get salad, you can get wings, you can get sandwiches, you can even get sausage and peppers as an appetizer. But this is a list about pizza, and pizza is what we recommend here, especially the deep dish. Indeed, all of their specialty pies, including the pizza Mexican pollo with chicken, jalapenos, housemade spicy salsa, mozzarella, and cheddar, are available in deep dish versions, in small, medium, or large sizes. You’ll definitely find a pie that’s right for you.