Pizza at Grimaldi’s

New York City’s distinctive pizza has wide slices, a thin crust and a light layer of sauce. It was introduced by Italian immigrants in the early 20th-century, and today, it’s easy to find a pizza parlour in every block. Among the countless pizzerias dotting New York City, this old-style Brooklyn eatery offers some of the best coal-fired pizzas. Its crisp and smoky thin-crust pies are made with freshly-made dough, mozzarella and high-quality San Marzano tomatoes. Like all iconic diners, it sets its own rules: no reservations, no slices, no delivery and no credit cards.