Brooklyn · New York · Pizza since 1924
The borough where New York pizza grew up, from a 1924 coal oven in Coney Island to the pizzerias under the Brooklyn Bridge. Walk Cobble Hill or Williamsburg, fold a coal-oven slice and find out why the lines never stop.
Pizza tours
In the center, the pizza walk that stays in Brooklyn the whole time: three Cobble Hill pizzerias, three styles. On the left, four slices in Williamsburg; on the right, a food tour with a full Grimaldi's slice. Every card opens a full page.
Four slices
★ 5.03 hoursFree cancellationFour Williamsburg pizzerias, four slices: a gas-oven classic, a coal-fired pie, a grandma square and a burrata slice. Two local beers if you add them.
Brooklyn pizza walk
★ 4.52.5 hoursFree cancellationThree Cobble Hill pizzerias, three styles, from a Neapolitan pie to a coal-oven slice shop. You meet the people at the ovens and walk off the crust in between.
Grimaldi's slice
★ 4.93 hoursFree cancellationA full slice from Grimaldi's under the Brooklyn Bridge, then falafel, tacos, pancakes and Jacques Torres hot chocolate. The Promenade and DUMBO views come free.
Most reviewed
★ 4.92.5 hours
7 tastings
★ 5.03 hours
Italian-American
★ 5.03 hours
Private
★ 5.03 hours
Night views
★ 4.84 hoursCompare
Start with two questions: how much pizza, and which borough. Only two tours here stay in Brooklyn and eat pizza at every stop. A private walk adds craft beer; the rest mix pizza with other food, or eat it in Manhattan.
| Tour | Where | Pizza stops | Best for | Length | From | |
|---|---|---|---|---|---|---|
| Brooklyn Pizza Walking Tour | Cobble Hill, Brooklyn | 3 pizzerias in Cobble Hill, 3 styles | Pizza people who want Brooklyn only | 2.5 hours | $65 | Book |
| Williamsburg Pizza Crawl, Four Slices | Williamsburg, Brooklyn | 4 slices in Williamsburg, 4 styles | Trying four styles in one afternoon | 3 hours | $79 | Book |
| Brooklyn Heights & DUMBO Food Tour | Brooklyn Heights and DUMBO | 1 full Grimaldi's slice, plus 4 other tastings | A first Brooklyn day: food, bridge, views | 3 hours | $129 | Book |
| West Village Pizza Walking Tour | West Village, Manhattan | 3 pizzerias, in Manhattan | The most-reviewed pizza walk | 2.5 hours | $65 | Book |
| NYC Pizza Tour: 7 Tastings | Greenwich Village, Manhattan | 4 slices + 3 other bites, in Manhattan | Pizza plus the stories behind it | 3 hours | $71 | Book |
| Williamsburg Italian-American Food Tour | Williamsburg, Brooklyn | 2 pizza tastings among 6 stops | Red sauce, cannoli and family shops | 3 hours | $89 | Book |
| Private Brooklyn Pizza & Beer Walk | Williamsburg, Brooklyn | Pizza to share + craft beer, 21+ only | Couples and groups who like beer | 3 hours | $264 | Book |
| Night Skyline Bus Tour with a Slice | Manhattan, Brooklyn Heights, New Jersey | 1 cheese slice, eaten in New Jersey | Night photos more than pizza | 4 hours | $75 | Book |
| Brooklyn Bridge & DUMBO Walking Tour | City Hall to DUMBO | No pizza: the walk to the pizzerias | Getting to the DUMBO pizzerias on foot | 2 hours | $32 | Book |
Every tour here cancels free up to 24 hours before. Drinks and tips are extra on most pizza walks.
Before you book
New York pizza started in Manhattan, at Lombardi's on Spring Street. One of its pizza makers, Anthony "Totonno" Pero, left in 1924 and opened his own place out in Coney Island, soon after the subway reached it. Totonno's still bakes in a coal oven, and so do Juliana's and Grimaldi's under the Brooklyn Bridge. New coal ovens do not pass the city's environmental rules any more; the old ones keep working because they never stopped.
Then the borough added its own shapes. L&B Spumoni Gardens in Bensonhurst made its name from 1939 with a thick Sicilian square, sauce on top. Di Fara in Midwood has been a corner slice shop since 1965. And since Roberta's opened in a Bushwick warehouse in 2008, Williamsburg and Bushwick have filled up with wood-fired pies and burrata slices.
The year Totonno's opened in Coney Island: the oldest pizzeria in Brooklyn, and still run by the same family.
Juliana's and Grimaldi's in Brooklyn sell whole pies, not slices. Bring a friend or a big appetite.
Coal ovens get stoked in the afternoon: Juliana's pauses 3:15 to 4 p.m., Grimaldi's 4 to 5 p.m.
Lucali in Carroll Gardens is cash only and BYOB, with a waitlist that opens at 4 p.m.
The median plain slice in NYC costs $3.81. The $1 slice is all but gone.
On the walk
The Cobble Hill and Williamsburg walks follow the same shape: two and a half to three hours, a few blocks between ovens.
Cobble Hill starts on Atlantic Avenue, Williamsburg at Williamsburg Pizza on Union Avenue. Both are a short subway ride from Manhattan.
StartA Neapolitan pie, a coal-fired slice, a grandma square: each stop is a different style, and the guide says why.
2 to 3 hoursDough, ovens, immigrant history and the neighborhood itself, told on the short walks between stops.
A few blocks eachCobble Hill ends close to Carroll Gardens, Boerum Hill and Red Hook. Williamsburg ends among its bars and taprooms.
Your eveningPlan your day
Guided walks, food tours, the DUMBO pizzerias on your own, and private options: one tab each.
Where they start
The Brooklyn pizza walk starts here, between Brooklyn Heights and Boerum Hill.
The F, A, C, 2, 3, 4 and 5 trains all stop within a short walk, per the tour listing. The other Brooklyn tours meet a few neighborhoods away; each tour page has its exact spot.
Around your tour
When to go, the styles you will meet, what is close by, and the fine print.
Cobble Hill · Williamsburg · DUMBO
Three or four pizzerias, a guide who knows the dough.
Check availabilityGuest reviews
★★★★★Wonderful choices of pizza places. David, our guide, was friendly & very knowledgeable about NYC & especially all things pizza!
★★★★★Nick was fun and knowledgeable, and generous with his time as well. Thanks for sharing your favorite pizza slices and beer spots, and helping to celebrate my wife's birthday too!
★★★★★Our guide was knowledgeable, upbeat and caring. Sharing stories and walking on the coldest day of the year without missing a beat. I would highly recommend this tour.
★★★★★He was super knowledgeable about pizza's history and significance in New York, as well as all aspects of making pizza. [...] The pizza we ate was delicious and truly representative of different styles.
★★★★★We learned a lot about the history of Italian immigration to the United States, about Williamsburg and about Italian and Italian-American food. The food choices were delicious and the portions were ideal [...]
★★★★★The mini-group tour was really worth it. Lots of interesting facts, a delicious slice of pizza, and many views worth seeing!
Before the pizza
Juliana's, Grimaldi's and L&B's DUMBO branch sit at the Brooklyn end of the Brooklyn Bridge. The best way to arrive hungry is on foot.
The best way to arrive at the pizzerias under the Brooklyn Bridge is over it. A guide walks you across from City Hall into DUMBO, past Jane's Carousel and the Manhattan Bridge photo spot, and leaves you at Time Out Market, a few minutes from Juliana's, Grimaldi's and L&B Spumoni Gardens. Small group, up to 15. Free cancellation up to 24 hours before.
Brooklyn BridgeDUMBOSmall group
The guide
Four kinds of pizza, a hundred years of ovens, and three neighborhoods where the tours go. Here is the map in your head before you book.
The story most pizza guides tell starts in 1905 at Lombardi's in Manhattan's Little Italy, long called the first licensed pizzeria in the United States (historians now argue about the date and the founder). What is not in doubt is the next step. Anthony "Totonno" Pero, who made pizza at Lombardi's, left in 1924 and opened Totonno's on Neptune Avenue in Coney Island. A century later it is still in the family, still on coal, and still Brooklyn's oldest pizzeria. It has survived two fires, Hurricane Sandy and the pandemic; for now it sells takeout and delivery on weekends only, and the family is looking for a buyer.
Coal matters because it cannot be copied. New coal ovens do not meet New York's environmental rules, so the old ones are kept alive by staying open. That is a big part of why the coal-oven shops have lines.
In 1990 Patsy Grimaldi, who had learned the coal oven as a boy at his uncle's pizzeria in East Harlem, opened his own place at 19 Old Fulton Street in DUMBO. He sold the business in 1998. The new owners moved Grimaldi's next door to 1 Front Street, where it still runs a coal oven, and it has since grown into a chain of more than 40 restaurants. In 2012 Patsy and his wife Carol came out of retirement and opened Juliana's in the original building, named after his mother. Patsy died in February 2025, at 93.
Both sell whole pies, not slices, and both close the oven for a while each afternoon to stoke it. Since December 2024 L&B Spumoni Gardens has a branch on the same block, so DUMBO now covers two of Brooklyn's big styles in one short walk.
Out in Bensonhurst, L&B Spumoni Gardens began in 1939 as a spumoni and ice business and became famous for its Sicilian square: a thick, soft pan pizza with the cheese under the sauce. In Midwood, Dom DeMarco ran Di Fara from 1965 until his death in 2022, making every pie himself; his family keeps the corner shop going. Then came the new wave. Roberta's opened in a Bushwick cinderblock warehouse in 2008, and Williamsburg and Bushwick now have some of the most talked-about pizza in the city. L'Industrie, which started in Williamsburg, tops the slice category of the 50 Top Pizza USA 2026 ranking.
If pizza is the point, take a walk that stays in Brooklyn: the Cobble Hill walk for three styles with the people who make them, or the Williamsburg crawl for four slices and a beer. If you want a full Brooklyn afternoon, the Heights and DUMBO food tour gets you a Grimaldi's slice plus the Promenade. And if the best-reviewed pizza walk matters more than the borough, the West Village tour is across the river in Manhattan.
Guides
In-depth guides to the questions people ask before a Brooklyn pizza day. See all guides.
Best pizza tour in NYCEvery pizza tour compared: where it goes, how many pizza stops, what it costs
Grimaldi's vs Juliana'sTwo coal ovens, one founder, a few steps apart: which line to joinOldest Brooklyn pizzeriasTotonno's, L&B, Di Fara, Grimaldi's: the history and the trainsBrooklyn vs ManhattanCoal ovens, the classic slice and the 2026 rankings, borough by borough
What a slice costsThe $3.81 median, the end of the $1 slice and whole pie pricesHow to eat itFold it, order like a local and dodge the oven breaksFrom the blog
Totonno's this year, the 2026 rankings and the $3 subway ride. All posts.
FAQ
Straight answers to what people ask most about pizza in Brooklyn and New York.
For Brooklyn, the Cobble Hill pizza walk (3 pizzerias, from $65) or the Williamsburg pizza crawl (4 slices, from $79). The most-reviewed pizza walk on GetYourGuide is in Manhattan: the West Village tour, rated 4.9. For all of them side by side, read the pizza tour guide.
The two names under the Brooklyn Bridge: Grimaldi's at 1 Front Street and Juliana's next door at 19 Old Fulton Street, both with coal ovens. Di Fara in Midwood (since 1965) and L&B Spumoni Gardens (since 1939, famous for the Sicilian square) are the other two most people name.
Totonno's in Coney Island, opened in 1924 by Anthony "Totonno" Pero, who had made pizza at Lombardi's in Manhattan. It still bakes coal-oven pies, but right now it sells takeout and delivery on weekends only. More in the oldest pizzerias guide.
Barely. 2 Bros., the best-known dollar-slice chain, moved to $1.50 in March 2023, and a $1 promotion in April 2025 was short-lived. A plain slice now costs about $3.81 at the median shop, according to a Gothamist survey from December 2025.
Around $3.50 to $4 for a plain slice at an ordinary shop, with a median of $3.81 in Gothamist's late-2025 survey. The subway fare went to $3 on 4 January 2026, so the old "Pizza Principle" no longer holds. See what a slice costs.
Brooklyn has the old coal ovens (Totonno's, Juliana's, Grimaldi's) and the Sicilian square at L&B. Manhattan has Joe's and Una Pizza Napoletana, No. 1 in the 50 Top Pizza USA 2026 list. It comes down to the style you like: Brooklyn vs Manhattan sorts it out.
The range in one borough: thin coal-fired pies from ovens that new rules no longer allow, the Sicilian square at L&B, the corner slice at Di Fara, and newer Neapolitan and burrata slices in Williamsburg and Bushwick, where Roberta's opened in 2008.
Three sit within a block of each other in DUMBO: Juliana's (19 Old Fulton St), Grimaldi's (1 Front St) and the DUMBO branch of L&B Spumoni Gardens (46 Old Fulton St), open since December 2024. Juliana's and Grimaldi's in Brooklyn sell whole pies, not slices.
Coal-fired brick-oven pies under the Brooklyn Bridge, and the line outside. Patsy Grimaldi opened it in 1990 at 19 Old Fulton Street; it later moved next door to 1 Front Street, and in 2012 he opened Juliana's in the old spot. The story is in Grimaldi's vs Juliana's.
Patsy's Pizzeria in East Harlem, opened in 1933 by Pasquale "Patsy" Lancieri, is the one usually named. His nephew Patsy Grimaldi learned the coal oven there, and Juliana's says Sinatra liked his pie with sausage.
In the 50 Top Pizza USA 2026 ranking, Una Pizza Napoletana in New York is No. 1 for the fifth year running, and L'Industrie Pizzeria tops the slice ranking. Here is the 2026 list for New York.
Fold the slice lengthwise so the tip does not droop, and eat it standing up if the shop has no seats. Order "a plain" for cheese. Coal-oven places like Juliana's sell whole pies only. More in how to eat pizza in NYC.
Ready to book
Free cancellation up to 24 hours before on every tour.
More: the Heights and DUMBO food tour · the West Village pizza walk · the Brooklyn Bridge walk
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