List of Best Places to have Pizza by the Pie?

[elskin]

Is there anywhere I can see a list or compilation of best places to have pizza by the pie?

I know there are already many threads on this topic but just wondering if perhaps there is a summary or a comprehensive list somewhere.

Thanks so much.

[Motosport]

Yesterday, Sunday, we had lunch at Otto. Walked right in and sat down without a res. Excellent thin crust pizza.

[Motosport]

Our favorites and all a bit different:
John's of Bleecker St
Keste
Motorino
Vezzo
Artichoke

[Ziggy41]

Rubirosa
Don Antonio
Merilu

trust me i'm a Staten Islander

[GDPhalp]

I know nothing about NY style pizza, but I did stay at a Holiday Inn Express last night

[The Chowhound Team]

Some interesting discussion on the history of pizza has been moved over to the General Topics board at: http://www.chow.com/topics/879708

[Andypre]

Numero 28 trust me i'm italian

[NYJewboy]

I trust that you are indeed Italian, but due to the precise confluence of its wonderful ingredients, in my humble opinion, 'Motorino è meglio'.

[alepenazzi]

An other italian here and I agree with Andypre, I think Numero28 is better then motorino...

[RCC]

Motorino in the EV.

http://motorinopizza.com/

[NYJewboy]

I can't see how the New York version of the classic Neapolitan style can get any more perfect than Motorino. Topping-wise, its the sopprasatta picante pie that gets me every time.

[foodwhisperer]

I third Motorino. I think it is the best. And even though Andypre may be italian,I have to disagree. Numero 28 has not very good pizza IMHO I have only been to the Spring St. location. If I recall correctly it was not Neopolitan pizza it was Roman style square slices. It did not compare to the excellent Roman style pizza of Sullivan St bakery or Grandaisy. Perhaps the other locations are better.

[alepenazzi]

Yep, the one on spring street is even closed now.. The real Numero 28 pizza is the one on Carmine street which is neapolitan style, totally different from the spring street location.
Much better...

[foodwhisperer]

Thanks for the info. I will try the one on Carmine.

[JMF]

What style of pizza are you looking for?

[elskin]

Thin crust with all kinds of yummy toppings. Thanks.

[boccalupo]

Rubirosa is quite good for Staten Island style thin crust. For old school NY style coal oven, the original Patsy's of Harlem is probably the best of that style in Manhattan.

[rrems]

Agreed. Rubirosa is a perfect thin-crust pizza. If that is your preference, as it is mine, you would not like Forcella (mentioned above). Nothing terrible about but if it is Neapolitan, I guess I just don't care for Neapolitan. I found the crust too thick and doughy.

[alepenazzi]

Personally, if you like Italian pizza I'd recommend:
Keste
Numero 28
Forcella

[elskin]

Thank you alepenazzi, I will try those three.

[kathryn]

The Chowhound format makes it pretty difficult to compile a master list like you're looking for, unless you're looking for just one person's opinion. There used to be a build a list functionality but it was killed a while back. And that was just for one person--not the collective wisdom of CH. Plus when comparing some styles it ends up feeling like apples vs oranges, since pizza varies so widely in NYC.

That said, I think that Slice is a pretty good authority on pizza:
http://slice.seriouseats.com/archives/2011/07/top-ten-nyc-pizzas-slice-best-pizza-in-new-york.html
http://slice.seriouseats.com/archives/2012/06/how-to-eat-at-15-nyc-pizzerias-in-3-days.html
http://slice.seriouseats.com/archives...

[elskin]

Thank you so much Kathryn.