Pie perfection at Di Fara's.

Totonno’s
1524 Neptune Ave., Brooklyn
(718-372-8606)
A gothic crust, a sloppy splash of sauce, and the sweetest, freshest mozzarella. The best of its kind by a wide margin ($15.75).

Gonzo
140 W. 13th St.
(212-645-4606)
Mecca for grilled-pizza lovers. Try the Siciliano with cumin-scented ricotta ($14).

Nick’s
108-26 Ascan Ave., Forest Hills
(718-263-1126)
1814 Second Avenue, at 94th St.
(212-987-5700)
Consistently great, made with top-notch ingredients, and the city’s best cannoli to boot ($13).

Scopa
27 E. 28th St.
(212-213-2424)
Gonzo’s Vincent Scotto taught the staff here how to properly grill a pizza, and they haven’t slipped since his departure ($10).

Di Fara Pizza
1424 Ave. J, Brooklyn
(718-258-1367)
The trash cans are overflowing, and the fans don’t work, but the regular pies ($14) and slices are sublime, the Sicilian even better.

Patsy’s
2287 First Ave., nr. 117th St.
(212-534-9783)
This dark, ancient pizza joint still turns out a lovely, no-frills thin-crust pie ($10).

Naples 45
200 Park Ave., at 45th St.
(212-972-7001)
Neapolitan-style pizza sold by the individual pie ($14) or the half-meter ($28).

Sullivan Street Bakery
73 Sullivan St.
(212-334-9435)
It stands to reason: The city’s premier baker makes great pizza with a superb crust. Try the Popeye pie ($12) and the pomodoro slice ($1).

Joe & Pat’s
1758 Victory Blvd., Staten Island
(718-981-0887)
A thin-crust pie that outshines borough boss Denino’s ($12).

Mezzogiorno
195 Spring St.
(212-334-2112)
An undersung restaurant pizza: superthin crust, terrific fresh mozzarella ($14).

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Other Pizza Picks from the 2003 Cheap Eats Guide:

• Otto Enoteca Pizzeria
1 Fifth Ave.
212-995-9559

• Pie
124 Fourth Ave.
212-475-4977

Related:

• Archive: “Cover Story”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Jul 28, 2003 issue of New York | Subscribe!