National Pizza Day may be February 9th, but good pizza is never relegated to a single calendar day. Debate the cheese-to-crust ratio and depth from pies procured from Manhattan, Brooklyn and Chicago all you like—pizza on the East End of Long Island is in a delicious league of its own.
From specialty, thin-crust Neapolitan-style pies to thick Sicilian slices spread with fragrant, spicy marinara, there’s no shortage of excellent hot-from-the-oven versions. Follow the freshly fired aromas to one of these 9 crispy, crunchy, gooey-cheese, sauce-dotted spots.
Lulu Kitchen & Bar, 126 Main St., Sag Harbor, 631-725-0900
All the dough and sauces are made in-house at this Mediterranean hot spot, and the now-famous wood-burning grill adds a touch of smokiness. Bonus: It gets so hot (800° F!) it cooks pizza in three minutes flat. Specialty pies include the luxurious truffle paste of the Trafata, but the margarita pizza has become a crowd-pleaser for its well-executed simplicity.
Harvest on Fort Pond, 11 S. Emery St., Montauk, 631-668-5574
Most pizza joints lean into the fast-casual concept—and bless them for that—but Harvest on Fort Pond is for people who want to end their days in Montauk with a white tablecloth affair. In addition to traditional tomato and mozzarella, the elevated pizza menu is spread with savory pie delights, like the bacon, jalapeno and onion or the sausage, broccoli and gorgonzola. Pro tip: Keep the tomato-and-cheese theme going by ordering an extra-creamy burrata as an appetizer.
Slice of the Hamptons, 20 County Road 39, Southampton, 631-377-3909
The name isn’t just for show—Slice of the Hamptons truly does give people a traditional Long Island pizza experience, offering something for everyone in the crowd. Regular and thin crust versions are available, and for the experimental in your group, there are creative options like the gameday-ready chicken bacon ranch pie or the gluten-free option of cauliflower crust. Take out or save yourself the drive and get delivery.
La Capannina, 364 Montauk Hwy., Wainscott, 631-537-2626
This cozy pizza joint with large windows, dim lighting and indoor and outdoor seating exudes a family atmosphere from the moment you see the sunny sign (literally, it has a sunglass-wearing, smiley-faced sun to welcome you). The Capri pizza with baby shrimp, plum tomatoes, mozzarella and basil tastes like you’ve ventured to the Amalfi Coast. The lasagna pizza with ground beef and ricotta combines two of the most happy-place comfort foods when you can’t decide which one you want.
Nick & Toni’s, 136 N. Main St, East Hampton, 631-324-3550
Nick & Toni’s is famously tight-lipped about who it counts as its celebrity clientele. But the pizza? The secret’s long been out about it. The dough is made in-house and spends two days fermenting to create its famous light and airy texture, as is the hand-pulled mozzarella, which has just the right amount of stretchy-to-plush ration. The classic margherita is known for hitting all the right notes, fresh pesto pie goes oh-so nicely with a glass of Piemontese Arneis, and look out for the vongole, part of Nick & Toni’s rotating specialty pizzas—it’s made with local steamed clams.
Sag Pizza, 103 Main St., Sag Harbor, 631-725-3167
Sweet Sag Harbor’s long-time beloved pizza hub, Conca d’Oro, was taken over by chef Laurent Tourondel and local wine pro, Michael Cinque, in 2018, but celebrity chef-dom didn’t dampen the southern Italian vibe of this beloved Main Street spot (dare we say it might have made it even a little better). There are still iconic pie-house faves, like fried calamari, garlic knots, plush meatballs and sausage pies, but now the meat comes from nearby Schiavoni’s, the tomatoes are San Marzano-sourced and the cheese may well be Mecox. You can also order a glass of apropos Aglianico (or an excellent Negroni) to go with.
Pellegrino’s Pizza Bar & Restaurant, 1271 Noyack Road, Southampton, 631-283-9742
Any dough or bread that hits your lips was made in-house using a 20-year-old wild yeast starter at this Southampton staple. In-the-know regulars beg the staff to make the spicy Diavola Pie a regular, its addictive extra kick from piquant peppers in the bright red marinara. When it’s not available, you can catch fans happily placated by the subtly smoky wood-fired margherita pizza or the charcuterie-board inspired prosciutto and arugulan pie. Don’t hesitate on dessert: Everything from the chocolate lava cake to the gelato is also made in-house.
Brunetti Pizza Wine Bar, Westhampton Beach, 61 Main St., Westhampton Beach, 631-288-3003
You can’t keep a good pizza joint down. Brunetti Pizza, a favorite spot to grab a slice, opened in Westhampton Beach to rave reviews in 2015, shuttered in 2019, and reopened in a larger space in 2021. The everything-made-from-scratch philosophy has remained the same. Breads, oils, limoncello, dough and mozzarella are all made in-house. The pizza menu includes suggested wine pairings, like the vegan pie, which comes topped with veggies and pairs perfectly with a fruit-forward Primitivo, a red zinfandel.
Isola, 15 Grand Ave., Shelter Island Heights, 631-749-9036
Over the years, there have been various pizza spots to serve the work-a-day pizza needs of isolated little Shelter Island, but until Isola opened in 2017, with its eye-catching white and blue trim and inviting front porch, there wasn’t a wood-fired option. You can grab a pie to go, or (better—especially on a night when there’s live music) nab a table and a glass of Montepulciano to go with the thoroughly addictive and piquant BPT—a fresh tomato sauce and mozzarella pie topped with applewood smoked bacon, sun-dried tomatoes and hot cherry peppers, adorned with bits of fresh basil.