Pizzerias | One Bite Pizza Festival

iconic pizzerias

THE GREATEST GATHERING OF PIZZERIAS EVER. FEATURING 35+ OF THE MOST ICONIC & DAVE’S HIGHEST RATED PIZZA PARLORS IN AMERICA, ENJOY ALL YOU CAN EAT PIZZA AT NYC’S NEWEST & MOST EXCITING FOOD FESTIVAL! ALL PIZZERIAS WILL BE COOKING & FIRING UP THEIR LEGENDARY RECIPES LIVE AT THE FESTIVAL WITH THEIR OWN SPECIALITY OVENS…ONE BITE EVERYONE KNOWS THE RULES.

2024 Info Coming Soon!

2023 Lineup

Angelo’s Pizzeria South Philly

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Di Fara Pizza

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DeLorenzo’s Tomato Pies

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Frank Pepe's Pizzeria Napoletana

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John's of Bleecker Street

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Lucali

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Patsy's Pizzeria

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Prince Street Pizza

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Sally's Apizza

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Ace's Pizza

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Andrew Bellucci's Pizzeria

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Angelo's Coal Oven Pizzeria

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Angeloni's

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Artichoke Pizza

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Baby Luc's

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Best Pizza

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Borrelli's Restaurant

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Brook Tap House

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Brooklyn Square Pizza

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Calabria Restaurant & Pizzeria

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Colony Grill

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Coniglio's Old Fashioned

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DeFazio’s Pizzeria

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Denino's Greenwich Village

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Federici's

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King Umberto

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Lazzara's Pizza

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Louie & Ernie's

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Luigi's Pizza

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Made in New York Pizza

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Monte's Pizza

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Nellie's Place

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Santillo's Brick Oven Pizza

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The Little Rendezvous

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Umberto's Pizzeria

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Zuppardi's Apizza

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pizzas of the world

New York

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.