There is something to be said about a good slice of pizza. While New Orleans may be better known for its po-boys, shrimp étouffée, and gumbo, it boasts a solid pizza game. Local restaurants have imported artisanal pizza-making traditions from Naples, Italy, New York, and Virginia, to name a few. Next time you are craving pizza, explore one of the following restaurants.
Best Pizza in New Orleans
Tavolino Pizza & Lounge
141 Delaronde St.
Located in Old Algiers, take a trip across the river for Tavolino Pizza & Lounge. The Funghi Pizza has mushroom fonduta sauce, fresh mushrooms, fontina cheese, truffle oil, and arugula, and the tomato-based pizza features sauce made with tomatoes from San Marzano. A wide selection of beer, wine, and cocktails is great for kicking back at the end of a long day in the restaurant’s adults-only back lounge.
4725 Freret St.
Midway Pizza followed closely on the heels of Ancora, opening just blocks away. With signature pies made in the deep dish tradition, Midway’s style is vastly different from its neighbor’s. For those who prefer a thinner crust, try the Louisiana Thin pizzas. The most underrated pizza on the menu is the Reggie Dunlop, a thin pizza with arugula, pecans, prosciutto, pickled onions, and balsamic glaze, and, says owner Steve Watson, “named after Paul Newman’s character in the movie Slap Shot.” Oh, and did we mention the restaurant’s decor has a Lucha Libre (Mexican wrestling) theme?
Mid City Pizza
4400 Banks St.
First opened in Mid-City, Mid City Pizza also expanded Uptown as MCP Uptown. The pizzeria serves New York-style pizzas with an emphasis on pick-up and delivery. Mid City Pizza’s top-seller is the T-Bird Special (pepperoni, Italian sausage, herb roasted chicken, asparagus, and roasted red pepper). Weekly specials include the Red Beans and Rice pizza (on Mondays, of course) and the Taco Pizza (served Tuesdays).
6325 Elysian Fields Ave.
It’s worth venturing out to the Lakefront of New Orleans to pick up from Homegrown Pizza. With bread from Gendusa Bakery in Gentilly, this pizza spot is as local as it gets. Try the Spicy Mike with garlic olive oil, mozzarella, house-pickled hot peppers, hot capicola, and honey if you’re craving an adventure.
4508 Freret St.
Opened on Freret in 2011 during the sweeping revitalization of the corridor, Ancora prides itself on the set of strict rules it adheres to in order to serve Pizza Napoletana (that is, Naples, Italy-style pizza). The oven, directly from Naples, wood-fires the sourdough pizzas made with imported Italian flour. The restaurant’s best-selling pizzas are the Margherita and Diavola (topped with salami made in-house from local hogs). For the more adventurous diner, try the Putanesca with anchovies.
Theo’s Neighborhood Pizza
4024 Canal St. and 4218 Magazine (plus locations in Metairie)
Like Slice, Theo’s first opened in 2004. Well over a decade later and several expansions— including a pizza truck— under its belt, Theo’s is still a local favorite. Create your own pizza or order from the list of specialty pies like the Chicken Pesto Pizza (pesto sauce, chicken, purple onions, roasted red peppers, goat cheese, and mozzarella) or The Eccentric (olive oil, garlic, spinach, feta, pepper-jack, mozzarella, chicken, jalapeños, yellow squash, spicy tomatoes, and Anaheim peppers). There’s also a wide selection of vegetarian options.
1068 Magazine St.
Deliciously located on the outskirts of downtown, Magazine Pizza is a pizzeria serving up some of our favorite pies. Enjoy the Aphrodisiac Pizza with mozzarella, fresh basil, cilantro, artichoke, pineapple, and more. The Lagniappe Pizza is made with Louisiana crawfish, shrimp, and jalapeño, combining some of our favorite southern flavors into one pizza.
4933 Magazine St. and 3200 Banks St.
PIZZA Domenica is the pizza-centric spin-off of Domenica and now has two locations in the city. The best-selling pizzas are the classic Margherita and the Tutto Carne, made with house-made fennel sausage and tasso, salami, fresh tomato sauce, and shredded mozzarella. The Clam pizza, made with fresh clams, roasted garlic, chilis, shallots, and oregano, is one of the more unusual pizzas on the menu. The Magazine Street spot also features an extensive beer list emphasizing local breweries.
617 Piety St.
Voted the No. 1 pizza in New Orleans, Pizza Delicious in Bywater has grown from a pop-up started by college roommates to one of the go-to pizza joints in town. Order at the counter or get bike delivery if you are in the area. The top-seller by far is the pepperoni pizza, a classic choice. However, rotating specials keep us on our toes.
1513 St. Charles Ave.
And then there was one. Though the Slice location on Magazine Street has closed in order to reopen as Juan’s Flying Burrito, the original St. Charles location is going strong. Established in 2004, Slice has traditional pies plus signatures options like the B.B.G. (white pizza with Nieman Ranch bacon, basil, and roasted garlic) or the PGA (red pizza with procuitto, gorgonzola, and arugula).
511 Marigny St.
Opened in an old warehouse in the Marigny, Paladar 511 has an industrial, hipster vibe. The food is Italian-inspired, and the menu features a selection of creative pizzas. The San Marzano Tomato, Mascarpone, and Wild Arugula pizza is among the most popular. Sink your teeth into the Roasted Mushroom, Buttered Leek, Fontina, and Rosemary pizza or the House-Made Lamb Sausage, Garlic Confit, Red Pepper, Pine Nut, and Tzatsiki pizza.
141 N. Carrollton
A Mid-City sports bar and pizza kitchen, Wit’s Inn has a casual atmosphere and a video poker machine. Another pizza stalwart, Wit’s reopened following Hurricane Katrina and hasn’t looked back. Order a New Orleans-centric pizza like the Muffuletta (herb sauce, ham, Genoa salami, mortadella, provolone, mozzarella & olive salad, with red sauce on the side) or the BBQ Shrimp (herb sauce, shrimp, sliced red potatoes, roasted garlic, green peppers & three cheeses).
Vieux Carre Pizza
733 St. Louis St.
Check out this nondescript, order-at-the-counter French Quarter pizza hole-in-the-wall. Don’t let the neon lights at Vieux Carre scare you away from trying the Bourbon Special (coincidentally, this is my husband’s favorite pizza) made with spinach, chicken, pesto, and feta.