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Prince Street Pizza
Prince Street Pizza opened in 2012 in Nolita, built around Sicilian family recipes passed down through the Morano family, operating on a specific culinary philosophy the restaurant has described simply: if you can put it on pasta, you can put it on pizza. That approach shows up most clearly in the shop's signature square slice, a thick, focaccia-like Sicilian-style pie that's a genuinely different eating experience from a classic thin New York triangle. The Spicy Spring — a square slice topped with spicy soppressata that curls and crisps at the edges as it bakes — has become the specific order most people mean when they talk about Prince Street Pizza, a dish specific enough to have its own reputation somewhat separate from the restaurant as a whole, driving lines down the block on a regular basis. That square-slice format sits in genuine contrast to the classic thin New York triangle that dominates most of the rest of this list — thicker, more bread-forward, built to carry a heavier topping load without going soggy, closer in spirit to a Sicilian nonna's home cooking than a coal-oven Neapolitan tradition. For a New York pizza list, Prince Street Pizza is the essential "the square slice, done right" entry — a Sicilian family recipe turned into one of the most specifically-ordered single dishes in the city's entire pizza scene.
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Roberta's
Roberta's opened in January 2008 in what was then a genuinely industrial, unglamorous stretch of East Williamsburg bordering Bushwick, well before that part of Brooklyn had become the dense restaurant destination it is today. The restaurant helped define what that transformation would even look like — a wood-fired pizzeria that doubled as a genuine cultural hub, running its own radio station out of the back of the building and growing produce for the kitchen in a rooftop garden. That combination of serious wood-fired pizza technique and a scrappy, DIY cultural identity became a genuine template that a wave of ambitious restaurants across Brooklyn and beyond would go on to borrow from — Roberta's wasn't just an early, good pizza restaurant in Bushwick, it was one of the places that helped establish what "ambitious restaurant in an unglamorous industrial neighborhood" was even supposed to look like in New York. The pizza itself sits closer to a New American interpretation of wood-fired than a strict Neapolitan tradition, built around seasonal, sometimes unexpected toppings pulled partly from that rooftop garden rather than a fixed, traditional menu — a kitchen willing to treat pizza as a genuine canvas rather than a format with rules to follow strictly. For a New York pizza list, Roberta's is the essential "the restaurant that helped build the neighborhood around it" entry — proof that a great pizzeria can also function as a genuine cultural anchor, radio station and rooftop garden included.
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