Oak Oven’s drag strip location may seem an unlikely candidate for authentic Napoletana pizza, yet the menu was derived from experiences training under Michelin-starred Italian chefs. Call in your order for pickup or dine-in for a taste of Sicily in Harahan.

If it’s traditional, true-to-form Chicago deep dish pizza you’re craving, look no further than That’s Amore, Metairie’s classic, family-oriented spot for all things Italian and New Orleans, all on one menu. This deep dish is as deep as it gets — some say it’s the best they’ve had outside Chicago — with high edges and chunky sauce, and just as crispy and buttery as it should be. It also serves NY-style if that’s your preference, however, and yummy subs.

One of the first pizza shops in the greater New Orleans area, Tower of Pizza has been in operation since 1965. It’s an old schoo pizza parlor that also serves spaghetti and housemade meatballs, and where you can watch your pizza being made through a window. Order the pepperoni pizza — the pepperoni is cooked under the cheese, so it doesn’t get too greasy.

It can be easy to forget about this petite French-inspired eatery tucked on Maple but Ciro’s offers a warm, casual intimacy that feels distinctly apart from the more industrial chic spots on this list. A top neighborhood destination for French plates and pizza, this Riverbend favorite is still cash only, so take note.

Casual, buddy-friendly Midway is hearty, stick to your gut deep dish pie in the true sense (it’s a challenge to eat more than two slices). A fairly extensive and creative menu draws from both traditional Italian toppings as well as definitively American primal urges like barbecue sauce, roasted chicken, and meatballs.

Making up one of the city’s best blocks for true Italian cuisine, Carrollton Avenue’s Venezia is a Mid City staple, an old-school eatery serving red gravy, stuffed shells, and chicken marsala. The pizza is terrific, sort of a New Jersey-style pie, and comes in classic combinations. Angelo Brocato’s next door is a must-visit for a post-pizza gelato.

New England-style pizza and pepperoni cups have landed in Uptown’s Milan neighborhood, courtesy of Zander White and his food truck-turned-restaurant. White’s pizza is thin crust, with bubbly, crispy edges and a chewy center, a mashup of Neapolitan, New York, and Connecticut styles topped with the classics — nothing too crazy goes on the pizza here. Zee’s is undoubtedly one of the best pizzas in town, and the new, inviting space serves a bigger menu of whole pies, slices, and salads, and beer and wine.

Brandon Byrd was on a mission to bring New York pizza to New Orleans, and a brewery is a good place to get it done. Located inside the taproom at NOLA Brewing Co., NOLA Pizza makes red, white, and square pies with NY-style dough achieved by recreating the same mineral and pH content of New York City water. The results are seriously tasty, with the chewy square pies and crispy red and white pies all evoking classic styles. There’s an excellent weekday lunch special — $10 will get you two slices, a side salad, and a draft beer or non-alcoholic Hop’d Tea.

This newcomer is an instant hit, a simple but elegant spot for Neopolitan pizza and natural wine that opened in Spring 2022. Margot’s serves a concise menu of charred, bubbly pizzas — meat and Margherita pies, as well a few white pies like the Cavoletti with shaved Brussels sprouts, ricotta cream, and lemon zest — all delicious. Seasonal specials, like the Zucca with

sliced zucchini, horseradish lime crema, dill, and black olives are always worth a try.

Nola Mia started as a bakery, gelato shop, and rare bagel destination, but it continues to blossom and add more offerings. There are NY-style thin crust pies as well chewier Grandma pies, and thick Sicilian-style. Some options are available to pick up by the slice in-store or order whole pies or custom pizza online here.

Paladar, a neighborhood favorite for refined Italian specialties and delicate fresh pasta also serves a short menu of delightful pies — a classic Margherita; mascarpone and wild arugula over spicy red sauce; lamb sausage with roasted pepper, pine nut, and tzatziki; and our favorite, the roasted mushroom with leek and fontina. They’re small and not inexpensive, but high quality and satisfying.

Founded by two New Yorkers, Mike Friedman and Greg Augarten, who pined for the authentic thin slice experience, this hip, industrial-chic Bywater pizzeria is considered by many to be New Orleans’s best. Cheese, pepperoni, and Margherita are always on the menu at Pizza Delicious; otherwise specials rotate. A small selection of worthy housemade pastas offer carb competition.