And you don't get the top spot for nothin', baby! With a toasty crust that's blistered to perfection in a 1200-degree oven, every pizza is worth tasting. Well, Zagat likes it, even naming it the #1 pizzeria in New York several times. I like when they seem to enjoy - they eat the crust, everything.' As DeMarco told The New Yorker before his death in 2022, 'I'm proud, you know, soon as I open the door, people come in all day long. And while it may appear deceptively simple in its humble presentation, the art is truly in the love for the pie. Not to play favorites, but Di Fara is regularly called the B-word: Best pizza in New York. This one features sun-dried tomatoes, wild onions, fresh garlic, meatballs, and sausage. But then there's the intriguingly named 'Chaos Pie.' Which sounds like you should get a free t-shirt if you finish it yourself. There are a few base options to choose from: regular pie, square pie, white pie and classic pie. Top your creation with everything from porcini mushrooms to wild onions, meatballs, and soppressata. Or on Goldbelly, if ya fancy! And with an array of add-ons, you won't go home disappointed. You can snag yourself an iconic slice at either of their Midwood or Williamsburg locations in Brooklyn. For a second there, we thought we weren't gonna have room for the bourbon vanilla bean panna cotta, but after a quick sip of the Fomo Carolina cocktail, we're ready to get our sweets on. And we're not mad about the Vegan, which knocks it out of the park with Daiya cheese, tomatoes, and cashew pesto. Feeling your Southern roots? Go for the Buffalo, with blue cheese and mozzarella topped with spicy Louisiana chicken.

In the mood for a bagel and lox, minus the bagel? Fumo's got you covered with The Lox - a wood-fired, brick oven, thin-crust pizza topped with smoked salmon, red onion, fried capers, and yes, cream cheese.

Pizzas come with white or red sauce, on regular, gluten-free, or cauliflower crust. Not only do they offer pizza for brunch, lunch, and dinner, they also get butts in the seats with their take on Italian pastas and apps, featuring everything from calamari and artichokes to branzino and Maine lobster. Owners and restaurateurs Steve Gallo and Francesco Capolongo have their fingers on the pulse of the contemporary pizza circuit. And yes, you can get the banana pudding to go. Still hungry? Hey, there's Tina over there, with her savory sausage, Brussels, smoked cheese and Calabrian chili.

Then there's the Good Paulie with its sausage, smoked gouda, and caramelized onions. There you'll find the Hot Chicken, which features the Nashville icon, plus 'Bama white sauce, and pickles. However, if you want to take it to the next level when it comes to pizzadventuring, might we point you a little further down the menu. Of course, there's a little something for the traditionalists: a classic pepperoni, a sausage, pepper and mushroom pie, and a standard vodka sauce slice with pecorino. On top of that, they're putting a decidedly unique spin on their toppings. If combining all those things is wrong, we don't want to be right. Except with a bouncy focaccia style of dough that has its own crispy, cheesy edge going on. Lamb plov, dumpling soup, a simple eggplant salad - if I made them 100 times over, they’d never be as soulful.And what kind of pizza do the people want, exactly? Co-founder Emily Hyland and executive chef Matthew Hyland are dishing up what they basically describe as if a Detroit-style pizza and a New York grandma pie had a baby. It was Uzbek-Uyghur, and at the time I had no idea what that meant. I prided myself on being a cook with abilities and a work ethic that could stand up to the city’s best - but the food at Kashkar was different. They jostle, sigh and yet wait patiently until one of the servers says, “What you gettin’, darlin’?”Īs a broke and overworked line cook in my 20s, I used to ride the Q train to Brighton Beach on days off. Food apart, there’s also the community that somehow forms when Indo-Carribbean aunties and uncles, students, bipsters, hipsters and whoever else has found their way to Bed-Stuy and A&A. It’s the perfect topping, fiery and sweet. The baras are more chewy than crisp, but that’s all the better to hold the channa, which is beautifully soft and slightly sloppy (a good thing!). That would be the doubles - sublime, every time. When I lived in Bed-Stuy in the 2010s, I would line up there early, because the star attraction was sold out by 9 a.m. A&A Bake & Doubles Shop, Bedford-Stuyvesant

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