Part food festival, part music festival, enter pizza heaven at NYC's newest festival featuring all you can eat pizza from the greatest pizzerias in america, musical performances, and dave's debut "One bite Live" on the mainstage.
35+ legendary pizzerias
Angelo’s Pizzeria South Philly
Di Fara Pizza
DeLorenzo's Tomato Pies
Frank Pepe Pizzeria Napoletana
John's of Bleecker Street
Lucali
Patsy's Pizzeria
Prince Street Pizza
Sally's Apizza
Ace’s Pizza •
Andrew Bellucci’s Pizzeria •
Angelo’s Coal Oven Pizzeria •
Angeloni’s •
Artichoke Pizza •
Baby Luc’s •
Best Pizza •
Borrelli’s Restaurant •
Brook Tap House •
Brooklyn Square Pizza •
Calabria Pizzeria & Restaurant • Colony Grill •
Coniglio’s Old Fashioned •
DeFazio’s Pizzeria •
DeLorenzo’s Tomato Pies •
Denino’s Greenwich Village •
Federici’s •
King Umberto •
Lazzara’s Pizza •
Louie & Ernie’s •
Luigi’s Pizza •
Made in New York Pizza •
Monte’s Pizza •
Nellie’s Place •
Santillo’s Brick Oven Pizza •
The Little Rendezvous •
Umberto’s Pizzeria •
Zuppardi’s Apizza
New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.
Neapolitan
Neapolitan pizza, also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius.
Sicilian
Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. Sicilian pizza is also known as sfincione or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s.
New Haven
New Haven–style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza, it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza.
Pan Pizza
Pan pizza is a pizza baked in a deep dish pan or sheet pan. Italian tomato pie, Sicilian pizza, Chicago-style pizza and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s.
Tomato Pies
In cities like Philadelphia, Trenton, New Jersey, and Utica, New York (near the center of the state), tomato pie — a cousin of pizza with a focaccia-like crust, thick topping of slightly sweet tomato sauce, and little to no cheese – coexists peacefully with its mozzarella-shrouded and pepperoni-dotted contemporaries.
Bar Pies
The bar pie is a classic pizza style, commonly served at — you guessed it — bars. Intended to be served alongside a cold beer, these pizzas are thin-crusted (so thin it's almost crispy), small, and can be easily eaten in one sitting. America's best bar pies are shipping straight to your door!
Grandma's
Grandma pizza is a distinct thin, rectangular style of pizza attributed to Long Island, New York. Typically topped with cheese and tomato sauce, it is reminiscent of pizzas baked at home by Italian housewives who lacked a pizza oven. The pizza is often compared to Sicilian pizza.
