New York pizza isn’t just about Brooklyn’s famous slices. Across the state, small-town pizzerias are creating pies that could make even the most dedicated Brooklyn pizza snob take notice. From wood-fired ovens in the Hudson Valley to decades-old family recipes in Buffalo, these hidden gems prove great pizza exists beyond city limits. Ready to discover New York’s best-kept pizza secrets?
1. Pizzeria Posto: Rhinebeck’s Wood-Fired Wonder
Walking into Pizzeria Posto feels like stepping into a rustic Italian countryside restaurant. The centerpiece wood-fired oven creates magic with simple ingredients, turning fresh dough into blistered, chewy Neapolitan masterpieces.
Each pie emerges with that coveted slight char that pizza aficionados chase across continents. The minimalist approach to toppings – locally sourced whenever possible – allows the exceptional dough to shine.
On summer evenings, securing a table requires patience or perfect timing, as Hudson Valley weekenders and locals alike queue up for these authentic Italian creations.
2. Gappy’s Pizza: Hudson Valley’s Crispy Sensation
Tucked away in Carmel Hamlet, Gappy’s Pizza has locals skipping their Brooklyn pizza pilgrimages entirely. Their oversized, crispy slices feature what many consider the region’s best sauce – a perfect balance of tangy and sweet that complements their perfectly melted cheese.
Weekend visitors from the city often make detours just for a taste of these legendary pies. The family-run spot maintains a cozy, no-frills atmosphere where the pizza does all the talking.
Fun fact: Gappy’s sauce recipe remains unchanged since 1974, when the original owner’s grandmother first created it in her home kitchen.
3. Sorry Charlie: Kingston’s Crust Perfectionists
“Better than any slice I’ve had in Brooklyn” – this sentiment echoes through Kingston about Sorry Charlie’s impeccable pies. The secret lies in their meticulously balanced crust: crispy exterior giving way to a satisfyingly chewy interior that forms the perfect canvas for premium toppings.
The unassuming storefront belies the culinary treasures within. Each ingredient tells a story of careful sourcing and quality-first philosophy.
Regulars recommend trying their white pie with ricotta, which showcases the subtle fermentation flavors in their dough – a technique the owner perfected during three years of recipe development.
4. Jay’s Artisan Pizzeria: Kenmore’s International Star
Who would expect to find one of the world’s best pizzerias in suburban Kenmore? Jay’s Artisan has earned international acclaim, even landing on Italy’s prestigious 50 Top Pizza list – no small feat for a small-town New York establishment.
The open kitchen reveals the careful dance of dough-stretching and topping-arranging that precedes each pie’s journey into the blazing hot oven. Inventive combinations like honey-drizzled spicy pepperoni share menu space with purist classics.
Owner Jay Langfelder traveled throughout Italy studying traditional techniques before bringing his pizza vision to life in this unassuming corner of western New York.
5. Bocce Club Pizza: Buffalo’s Thick-Crust Legend
Since 1946, Bocce Club has defined what Buffalo residents expect from pizza. The signature style features a substantial, bready crust that somehow maintains lightness, topped with a distinctively sweet sauce that locals crave when away from home.
The crowning glory? Those famous cup-and-char pepperoni that curl into crispy-edged cups, collecting pools of savory oil. During Bills games, their phones ring constantly with orders.
Current owner Jim Pacciotti still uses the original recipes from his father, who founded the pizzeria after returning from World War II with a passion for creating the perfect slice.
6. O’Scugnizzo Pizzeria: Utica’s Upside-Down Innovation
Founded in 1914, O’Scugnizzo holds the title of upstate New York’s oldest pizzeria. Their signature “upside-down” style puzzles first-timers but converts skeptics with a single bite – cheese goes directly on the dough, followed by toppings, with the sauce ladled on top as the finishing touch.
The result is unexpectedly harmonious: a crust that remains crisp despite generous toppings, with the bright sauce flavors front and center. Fourth-generation family members still oversee daily operations.
During Utica’s industrial heyday, factory workers would line up outside during shift changes, creating a round-the-clock pizza tradition that continues with today’s loyal customers.
7. Apizza Regionale: Syracuse’s Farm-to-Table Masterpiece
Chef Cody Dedischew transforms Central New York’s agricultural bounty into pizza perfection at Apizza Regionale. The seasonal menu showcases what’s growing nearby – perhaps foraged mushrooms in autumn or heirloom tomatoes at summer’s peak.
The dough undergoes a 72-hour fermentation process that develops complex flavors before meeting the intense heat of locally sourced hardwood. Syracuse University students introduce visiting parents to this local gem, creating new pizza traditions.
Unlike many wood-fired establishments, Apizza maintains consistent quality even during weekend rushes, a testament to the skilled team managing the temperamental oven that dominates the open kitchen space.
8. DeFazio’s Pizzeria: Troy’s Thin-Crust Tradition
The aroma of perfectly charred crust has wafted through Troy’s Little Italy neighborhood since 1951 from DeFazio’s tiny corner pizzeria. The family still makes dough daily using imported Italian flour varieties, each creating distinct textures and flavors in their celebrated thin-crust pies.
College students from nearby RPI spread DeFazio’s reputation nationwide when they return home raving about this hidden gem. The attached Italian import store supplies many ingredients that make these pizzas special.
During summer months, their outdoor wood-fired oven becomes a neighborhood gathering spot where generations of Troy residents share meals under string lights in the small courtyard.
9. Kay’s Burden Lake Restaurant: Averill Park’s Lakeside Surprise
Perched on the shores of Burden Lake, Kay’s seasonal restaurant might be the last place you’d expect to find award-winning pizza. Yet summer residents and locals know to arrive early – the limited seating fills quickly with pizza pilgrims seeking their famous pies.
The signature soft, flavorful crust supports generous toppings without becoming soggy, a technical achievement that has earned Kay’s regional recognition. Diners enjoy stunning lake views through large windows as they savor each slice.
The restaurant operates only from April through October, creating an annual pizza countdown among regulars who stock their freezers with take-and-bake pies to survive the winter months.
10. Marino’s Flying Pizza: Schenectady’s Time-Honored Classic
Stepping into Marino’s feels like entering a pizza time capsule from 1965 – the year the Marino family first started serving their beloved pies in Schenectady. The vintage decor remains largely unchanged, but it’s the consistently excellent pizza that keeps generations returning.
Their old-school approach features dough hand-tossed to order, sauce made in small batches, and generous cheese that creates those coveted stretchy pulls with each slice. Local factory workers still crowd the counter during lunch rush.
A wall of photographs chronicles famous visitors and longtime regulars alike, creating a community pizza museum that celebrates over five decades of feeding Schenectady’s families.
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