You can argue bagels, you can debate pastrami, but the New York slice is gospel. Not the sit-down pies—though those have their place—but the counter slice: wide, foldable, grease-pooling triangles sold over Formica to people who eat standing up. These five shops aren't just good. They're the ones that shape how the rest of the city thinks about what a slice should be.
Karpo knows which slice counter has the shortest wait right now, and which of these five actually fits your route today. Ask once, get the pick that makes sense for where you are.
Joe's Pizza: the measuring stick
If you've never had Joe's, you don't yet understand what people mean when they say "a New York slice." The Carmine Street location has been open since 1975, and the formula hasn't budged: thin crust with a little char, tangy sauce, low-moisture mozzarella that doesn't slide off. It's not fancy. It's correct. The fold is structural, not optional—this is engineering as much as cooking.
Go mid-afternoon if you want to avoid the post-bar crush. The slice comes out around four dollars, maybe a quarter more depending on the year, and you'll be handed a paper plate within two minutes unless NYU just let out. Don't sit. There are no seats. You eat at the stand-up counter by the window or you take it outside to Bleecker. Locals grab two slices and a can of soda, fold the slices in half long-ways, and keep walking. The Fresh mozzarella slice is fine, but if you're only getting one, get the classic.
Scarr's Pizza: the new-old guard
Scarr Pimentel opened this Lower East Side counter in 2016, but it tastes like it's been here for forty years. That's on purpose. He mills his own flour, ferments his dough longer than most, uses whole peeled tomatoes, and the result is a slice with more chew and more flavor than the average dollar-slice spot will ever touch. The crust has structure. The undercarriage doesn't flop. It's both nostalgic and better than you remember the old stuff being.
The Orchard Street storefront is narrow, with a few stools and a counter that faces the oven. Come before 7 p.m. on weeknights if you want elbow room. The classic cheese is the move here—it's around five dollars and change, and you'll taste why it costs more. Scarr's also does a white slice with garlic and ricotta that locals order when they've already had the plain a dozen times. You can watch the pies come out of the oven from the counter, which matters more than it should.
L'Industrie: Williamsburg's worth-the-bridge answer
This is the spot that made Brooklynites stop pretending Manhattan has a monopoly on slices. Florian and Massimo opened L'Industrie on South Fifth Street, and within a year, people were taking the L train specifically for the pizza. The crust is thicker than Joe's, airier than Scarr's, with a rim that puffs and blisters. The sauce is bright. The cheese is applied with a restraint that's almost European. If you've been to Naples, this won't remind you of that, but it also won't remind you of every other New York slice you've had.
The burrata slice is the one that shows up on Instagram, but the vodka slice is the one locals reorder. It's around six dollars, creamy without being heavy, and the crust holds up under the weight. Weekend lines stretch out the door after 1 p.m., so go on a weekday morning if you value your time. They also do a rotation of seasonal slices—eggplant, spicy soppressata, sometimes clam—but the vodka is reliable in a way that matters when you're crossing the river for it.
Mama's Too: the Upper West Side square
Mama's Too sits on Broadway between 105th and 106th, in a stretch of the Upper West Side that doesn't get written about much. It's a small storefront with a dozen seats, and the specialty here is the square slice—Detroit-style thick crust, crispy edges, cheese that caramelizes against the pan. The spicy spring pie, loaded with pickled chilis and calabrian pepper, has a cult following, but the plain square does everything you need it to do.
This is not a fold-and-go situation. The slices are hefty, closer to five or six dollars depending on toppings, and you'll want a fork unless you're committed to the mess. It's also one of the few places on this list where sitting down improves the experience—the tables are small, the vibe is neighborhood-quiet, and you can actually hear yourself think. Go after 2 p.m. to dodge the Columbia lunch wave. The grandma slice, when it's available, is thinner and saucier, a solid second choice if the spring is sold out.
Prince Street Pizza: the pepperoni square that ends arguments
The spicy spring slice at Prince Street—yes, that's what it's called, and yes, it's covered in pepperoni—is the single most posted slice in New York. It's a Sicilian-style square: thick, soft crumb, crispy bottom, topped with enough cupped pepperoni to make the surface look like a topographic map of grease pools. It is not subtle. It is not for people who say they "don't usually eat pizza." It is exactly what it looks like, and it's perfect at that.
The Prince Street storefront, just west of Mulberry, is tiny and always busy. Expect a line after 6 p.m. and all weekend. The slice runs around six dollars, sometimes seven depending on the year, and it's heavy enough that one is a meal unless you're very hungry or very determined. Locals know to order it "well done" if they want extra crisp on the bottom. You can also get a plain Sicilian or a regular thin slice, but if you're here, you're here for the spring. Eat it at the little counter shelf facing the street, or take it to the bench at the corner of Prince and Mott and people-watch while the grease soaks through the paper.
Practical notes
All five of these spots sell out of certain pies by mid-evening, especially on weekends. If you're coming for a specific slice—vodka at L'Industrie, spicy spring at Prince Street—go before 7 p.m. or call ahead to confirm they're still making it. Most of these places are cash-friendly but also take card now; Scarr's and Mama's Too have the fewest seats, so plan to stand or take it to go. The subway will get you within two blocks of each spot: Joe's is near the 1 at Christopher, Scarr's is near the F at East Broadway, L'Industrie is off the L at Bedford, Mama's Too is near the 1 at 103rd, and Prince Street is near the 6 at Spring or the B/D at Grand. Don't bother with delivery—these slices are meant to be eaten within ten minutes of leaving the oven.
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