Top Wood-fired Pizza dishes in New York

Neapolitan-style pies with a properly blistered, chewy crust and restrained toppings that let the dough shine

Thin, charred crust with seasonal toppings that showcase the rooftop herb garden — the char-to-chew ratio is well-calibrated and consistently executed

A classic combination of tomato, mozzarella, and basil, a benchmark for any Italian pizzeria.

Neapolitan-style wood-fired pizza — a reliable option alongside the pasta-heavy menu.

Thin-crust pies with a properly blistered, charred edge from the wood-burning oven — the margherita and seasonal variations are consistently praised for their balance of sauce and char.

The kitchen's most consistent output — thin-crust pies with charred edges and straightforward, well-balanced toppings that hold up well for a bar-restaurant format.

Vegan pizza from the wood-fire oven — above average for plant-based pizza.

A blistered, thin-crust pizza from the wood oven — a reliable casual order.

Roman-style thin crust with a charred, airy cornicione and high-quality toppings — the margherita and truffle variations are consistently praised for their balance and restraint

Hand-stretched pies with a charred, blistered crust from the wood oven — the house dough program is the centerpiece.

Thin, blistered crust with a properly charred undercarriage and high-quality toppings that don't overwhelm the base

Thin, blistered crust from the wood oven with bright tomato and creamy mozzarella — the test pizza

Blistered, thin-crust pies with charred edges from the wood oven — toppings are seasonal and restrained, which is the point

Thin, blistered crust with good char from the wood oven — the margherita and classic red-sauce variations are the most consistent

Thin-crust pies from the wood oven; the Margherita and a sausage option are the most-ordered

Blistered, charred-crust pizza from the wood oven, a menu cornerstone

Thin-crust pies from the wood oven — the dish that built Mezzaluna's name