The 3 Best Neapolitan Pizzas In NYC
AKA the most refreshing bites of pizza you’ll ever have.
Due to a fear of plane rides and a lack of money, I have never been to Italy. Sadly, I probably will never stroll the streets of Naples and have an existential crisis like the hero of a Fellini movie. But thanks to these three Neapolitan pizzerias, I can live out this fantasy from the comfort of New York City! Molto bene!!!!
Neapolitan pizza was invented in the late 1800s and is made with fresh ingredients while being cooked at an incredibly high temperature for a short amount of time. The story of the Neapolitan pizza is the story of immigrants; without the tomatoes from Peru, the people of Naples would never have invented the Neapolitan pizza. And without the Italian immigrants who brought Neapolitan pizza over in the 18th century, we wouldn’t have invented our very own New York-style pizza.
The final result? The most refreshing bites of pizza you’ll ever have. Here are the three places in NYC guaranteed to open a portal to Italy for you. If you know of any other excellent Neapolitan pizzerias, please let me know so I can continue to live out my Fellini pizza dreams without ever having to board a plane.
Kesté Pizza & Vino; Financial District
When it comes to Neapolitan pizza, Roberto Caporuscio is considered the master of the craft. He immigrated to America from Italy specifically to educate people about the correct ingredients and care that goes into making such a wonderful pie. Eating one of his prized pizzas, you will immediately understand where he’s coming from. Chopped basil sits atop each slice while the water buffalo mozzarella blends perfectly with the fresh tomatoes. And if you get to chat with Roberto, your brain will find just as much nourishment as your stomach! During our conversation, he covered the history of pizza, how it should be affordable for everyone, and how ridiculous sexism in the industry is because the first makers of pizza were all women! I cannot recommend this place enough and I hope that Roberto becomes president of the world someday.
66 Gold Street, New York, NY, 10038
Sottocasa; Downtown Brooklyn
The gift of pizza keeps on giving here at Sottocasa. Co-owner Luca Arrigoni learned how to make pizza from Roberto and then opened up his own shop here in Brooklyn! The pizza itself tastes like it was plucked from a garden minutes before you arrived at this cozy downstairs locale. In his mission to make the best pizza possible, Luca bought a two-ton wood-fire oven from Italy. The oven was so heavy that he had to use a crane to carry it over the four-story building in order to put it in the backyard where it will remain until the end of time. Once you try his pizza, you will understand and thank him for going to such great lengths.
298 Atlantic Avenue, Brooklyn, NY, 11201
Pizza Moto; Red Hook
OK, confession time: I lied at the beginning of this piece. While our first two places are the definite go-tos for Neapolitan pizza, Pizza Moto stands out as being more of...a Brooklyn remix. It’s made exactly the same way, but co-owner and executive chef Dave Sclarow uses ingredients from across America rather than from Italy. Another incredible feature of Pizza Moto is their wood-fire oven which was made in Brooklyn around the same time as the Brooklyn Bridge! Sclarow discovered it when he bought the outpost (a former Papa John's!) and knocked down a wall to discover this greatest treasure a pizza maker could find. The oven gives each pie a slight char that helps bring a little taste of the fire into your body with every bite. So while it is not technically Neapolitan pizza, I believe it honors the tradition while also putting its own Brooklyn charm into each slice.
338 Hamilton Avenue, Brooklyn, NY, 11231
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