So Who Really Makes the Best Wood-Fired Pizza in NYC?

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Wood-fired ovens produce out a huge variety of pizzas, from Neapolitan to Roman, with crusts that range from soft and chewy to nearly cracker-crispy.

Our friends over at Metro have rounded up some of the city’s most notable wood-fired pies.

So what's the verdict: did your favorite wood-burning establishment in New York City make Metro's list of top pizza joints?

Emily (919 Fulton Street - Brooklyn)


Owners Matthew and Emily Hyland have officially begun their romance over pizza!

At their one year-old, homey restaurant, ricotta and mozzarella cheeses are handmade and served on pizzas with a bubbly crust that’s lightly charred.

Go for the savory-sweet Colony, with pepperoni, pickled chili and honey. End your meal with a s’mores calzone and you’ll wonder if graham crackers will ever hold the same appeal again.

Marta (29 East 29th Street)

@grillworksben and @jahnbobz, Instagram

Shake Shack CEO Danny Meyer accomplished a rare feat: getting this pizza-saturated city excited about it again when he dreamed of a high-end Roman-style pie.

The crust is extremely thin-- even by New York standards-- but it holds together under the weight of the meat lovers’ Macellaio and the dense, starchy flavor bomb that is the patate alla carbonara. Magic!

Rossopomodoro (118 Greenwich Avenue)

 Evan Sung
Evan Sung

Eataly’s pizza corner just opened as a standalone restaurant in the West Village in December.

Out of the gold-tiled oven come pizzas where the dough is almost a mere delivery method for the lovely hunks of cheese and bursting fresh cherry tomatoes.

Brussels sprouts and winter squash make unexpected appearances that leave you questioning if there’s anything that can’t be improved in pure pizza form.

Sotto 13 (140 West 13th Street)

Sotto 13 - pizza from wood burning oven copy

This sky-lit brunch nook turns into a classy throwback restaurant at night with great, happy-hour specials.

The crust here takes a different tack, going for a more spongy, bread-like texture that’s baked at 800 degrees until it practicallyblisters.

New to the menu is a duck salami pizza with fig jam, pear and gorgonzola-- but don't get it twisted: the spicy fennel sausage pie is what keeps people coming back.

Roberta’s (261 Moore Street - Brooklyn)


This is home to the perfect classic margherita pie, complete with a tiki bar and craft beer list to make your hour-plus wait painless.

Believe the hype. The offbeat pies are personal size, so make sure your date is worthy of sharing it with, and the menu changes often, driven by local ingredients, some grown on-site.

The space is communal seating, loud and scene-y, so prep your beards and bohemian dresses accordingly-- but trust us, you won’t leave disappointed.

By: Eva Kis, Metro New York

If you enjoyed this article, check out The Definitive Guide to the Most Iconic Pizza Joints in NYC!

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