The Best Pizza in New York City

Italian immigrant John Sasso was another alumnus of Lombardi’s. In 1929, Sasso ventured out on his own with his eponymous joint on Sullivan Street. Much has changed since then: Sasso lost his lease and moved his coal-fired brick oven to Bleecker Street. In the '50s, he sold the business to the Vesce family. The pizza , however, is just as good as it has always been. Yes, the line is frequently filled with tourists, but locals are just as entranced by the history — and the product. It’s the epitome of the New York pie. A thin, springy crust is topped by a layer of tangy sauce and a good serving of mozzarella. Small and large pies — no slices — are finished with your choice of standard accoutrements: sliced meatballs, pepperoni, ground sausage, onions, anchovies. John’s isn’t about local greens or rare, artisanal cheese. Here, it’s all about honoring tradition with simple, classic pies.