The baseline pizza that defines the restaurant — thin crust with proper char, fresh mozzarella that doesn't slump, and sauce that tastes like tomato rather than spice. Reviewers consistently order two or three because one slice is just the beginning.
Tips from diners
Order by the slice — the pies are gone fast. Come before 6 pm to skip the line.
Fold it in half like New York — the thin crust can handle it.
The seasonal version of margherita — they change the mozzarella supplier and basil depending on what's fresh. Multiple reviews call out the ratio of cheese to sauce as what separates this from every other pizzeria in town.
Tips from diners
Split this with two people and add a salad — it's four big slices and feeds two generously.
Call ahead if you want a whole pie — they sell out faster than slices.
Warm focaccia bread with olive oil and herbs, baked fresh in-house.
Tips from diners
If you order by the slice, grab a piece of focaccia to go with it — the olive oil balances the cheese.
Fresh greens with seasonal vegetables and a simple vinaigrette.
Tips from diners
Pair this with one or two slices to round out the meal — the acidity cuts through the cheese.
Rotating seasonal pasta dishes made fresh in the restaurant.
Tips from diners
Ask what pasta they made today — it changes seasonally and won't be on the menu.
Founders Mike Friedman and Greg Augarten opened Pizza Delicious in 2010 because they couldn't find the pizza they grew up with in Queens and Long Island. What started as a secret window now fills a full restaurant, and reviewers from Food & Wine call it Bywater's most buzzed-about food destination. They've named in top 101 Best Pizzas in America by The Daily Meal.
Wednesday-Friday 3-4:30 pm is the calm window before the dinner rush. Come then if you want to avoid a 20-minute line.
No reservations, walk-in only. Cash preferred but they take cards. The wait moves fast because slices go quickly.
If you want a whole pie for a group, call ahead — they make them to order and you'll guarantee your size.
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