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Pizza in the Hudson Valley: Where to Find the Best Pies

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Photo by Meghan Spiro

When the craving for pizza strikes, look no further than these pizzerias and restaurants for the best pies and slices in the Hudson Valley.

We’re New Yorkers… pizza is in our blood. In fact, some would argue we simply can’t live without it. Though you can find pizza parlors just about everywhere, we were on a quest for the best, so we quizzed our local experts in all things food—Hudson Valley chefs and restaurateurs. Here are the 12 places they deem pizza perfection, plus five additional editors’ picks. Next Friday’s dinner plans? Done.

440 Pizza

440 Broadway, Kingston

Sometimes a simple place is the best. Just down the street from Sonder is a chill spot to grab a pie. Margherita, BBQ chicken, and jalapeño are a few of my go-tos. — Daniel Bagnall, owner of Sonder in Kingston

Find them on Facebook
845.514.2364
New York style

Pie in the sky

Pizza Hut delivered a six-inch salami pie to the International Space Station in 2001.

Cascarino’s

121 Hawkins Drive, Montgomery

The best slice around. Anthony takes pizza seriously and it shows in his pies. I’m not sure if it’s good or bad that I don’t live too close to Cascarino’s—because if I did, I’d probably be 10 pounds heavier. — Scott Rosenberg, chef and owner of Il Figlio Enoteca in Fishkill

mymobilesite.nl/cascarinos
845.457.1014
New York style

Editor’s Pick: Big Vinny’s Pizza & Donnoli

Beacon

Vinny used to run a pizzeria in Queens pre-pandemic but luckily for us, he’s brought his cheesy, New York-style pies to Main Street. I’m a sucker for chicken bacon ranch pizza and they knock it out of the park. The meatball ricotta is a close second! — Francesca Furey, senior associate editor

Hudson & Packard Pizza

Hudson & Packard pizza. By Sabrina Eberhard

Hudson & Packard

29 Academy Street, Poughkeepsie

They bring a very exciting approach to pizza. Ford Funghi is my favorite because I love the aroma of truffles and mushrooms. My family grew up on pan pizza in Poughkeepsie, so it’s nostalgic for me. — Roberto Rossi, co-owner of Rossi Rosticceria Deli in Poughkeepsie

hudsonandpackard.com
845.792.3190
Detroit style

Locali pizza

Courtesy of Locali

Locali

2 Kirby Plaza, Mount Kisco

The best pie I’ve had last year was Locali’s andouille and corn pie. Spicy, sweet, and cheesy—just outstanding. The dough has a perfect spring to it, just the right amount of chew. Still dreaming about that pie! — Matthew Mancuso, private chef and food blogger at @theartofeating.info

localipizzabar.com
914.242.0100
Neapolitan

Luca Trattoria & Pizzeria

153 Route 94, Warwick

My favorite pizza place is right in town! The best slice is off the menu—pizza with vodka sauce, ricotta cheese, chicken, and extra mozzarella. — Josh Liepke, chef at Eddie’s Roadhouse in Warwick

lucapizzawarwick.com
845.986.2002
New York style

Pan Latin

The word “pizza” was first documented in 997 AD. The Latin text states that a bishop in Gaeta (now a city in Italy) should receive 12 pizzas on both Christmas and Easter.

Pizzeria Posto

Ollie’s Pizza. By Josh Goleman

Ollie’s Pizza

4 Bruceville Road, High Falls

Ollie’s serves top-notch pizza and the owners are also sweet people. I love their grandma pizzas. Thicker than a normal pizza, the dough is toothsome, crunchy, and the toppings are always well-balanced. They season everything very well. I hear they are expanding to Kingston! — Nick Suarez, chef and owner of Gaskins in Germantown

Ollie’s has a huge outdoor space where my kids can run around and have fun before we eat. The pizza is definitely authentic Neapolitan, and a classic margherita is my go-to. They also have a really good beer list, with some local breweries like West Kill. — Roberto Rossi

ollies.pizza
845.687.3464
Roman style

Editor’s Pick: Florina’s Wood Fired Pizza & Pasta

Fishkill

Delicious pizza, great service, and amazing catering. I literally order from there once a week! I love the vodka slice—they take it to the next level. — Madeline Mikucki, senior marketing and events associate

Say cheese

The average American eats 46 slices of pizza per year.

The Parlor

14 Cedar Street, Dobbs Ferry

I usually always get a white slice with broccoli and garlic wherever I go—it’s kind of my litmus test. If a pizza place can nail this slice, I will certainly go back with full trust. (And the Parlor does.) I know, I know: a plain slice should be the true test, but it’s hard for me to turn down a broccoli and white anywhere. — Matthew Mancuso

theparlordf.com
914.478.8200
Neapolitan

Picnic Pizza

501 Washington Avenue, Kingston

I don’t go out for pizza very often, but when I do, I love New York style and Picnic Pizza is great for a slice. I like it simple: cheese, tomato, oregano, and a little bit of spicy pepper on top. — Gianni Scappin, chef and owner of Cucina in Woodstock

picnicpizzakingston.com
845.331.3000
New York style

The whole story

Before the 1940s, pizzerias only sold pizza by the pie, not the slice.

Editor’s Pick: Mountain House Pizza

Sparkill

I prefer crispy, thin-crust pizza, so Mountain House is my spot. Their plain cheese pie is delicious, but I’d say my favorite is their garbage pie (peppers, sausage, pepperoni, mushrooms), without anchovies. My grandpa was a Rockland resident for many years and loved that pie, so it connects us in a simple and delicious way. — Matt Moment, digital editor

Pizzeria Posto

43 East Market Street, Rhinebeck, and 45 Eastdale Avenue, Poughkeepsie

The pizza is cooked in a true wood-fired oven with the best ingredients, such as San Marzano tomatoes and locally made fresh mozzarella. It’s phenomenal. They don’t do slices, just 12-inch pies and my favorite is the Mama Mia. It’s made with smoked mozzarella, fennel sausage, and wood-roasted onions. One of the best pizzas I’ve ever had! — Frank Camey, executive chef at Heritage Food + Drink in Wappingers Falls

I’ve followed this pizza spot since it was originally in Pleasant Valley. As far as traditional Neapolitan style pizza goes in this area, this is the go-to spot! I’m a creature of habit, so a traditional margherita (extra crispy) and a glass of red wine—and I’m happy. The owners are so personable and truly love what they do. — Scott Rosenberg

postopizzeria.com
845.876.3500 or 845.867.5988
Neapolitan

Salvatore’s Wood-Fired Pizza

7582 North Broadway, Red Hook

It’s been there ever since my husband Ben started camp in Elizaville in the 1990s, so it’s nostalgic for him. And it’s a good spot to bring our 2-year-old son and watch all the cars drive by. We like the grandma pie—half without cheese for the vegan grandparents! It’s crispy and has the right amount of lightly cooked garlicky tomatoes. — Alexis Delaney, chef de cuisine at Talbott & Arding in Hudson

salvatoresitalian.com
845.758.1111
New York style

Slices of Saugerties

71 Partition Street, Saugerties

The tomato sauce shines on their grandma pie. It’s the right thickness, where you can taste the puréed tomatoes. Overall, everything is seasoned just right with just enough dry oregano, just enough sauce-to-cheese ratio, and a crust to keep the whole thing stable. They’re probably not even trying to geek out as much as this when it comes to pizza structure and chemistry—but it all works beautifully! — Anthony Sasso, chef and co-owner at Rosie General in Kingston

If I’m grabbing takeout, I love Slices for their elevated American-style pizza. It’s got classic pizza shop vibes, but everything is super fresh, and the quality is always on point. I love The Maxwell—it’s a white pie with ricotta, mozzarella, spinach, bacon, and garlic. The creamy, crispy, and smoky combo is just so crave-able. — Allyson Merritt, owner of Gracie’s Luncheonette in Leeds

slicesofsaugerties.com
845.247.3966
New York style

Lolita's Pizza

Courtesy Lolita’s Pizza

Editor’s Pick: Lolita’s Pizza

Poughkeepsie

Right below the Walkway Over the Hudson, Lolita’s is a must during a weekend in town. Plus the wine list is 10/10. I always go for the white pizza—that garlic cream sauce will have you dreaming about it for days. — Sabrina Sucato, digital managing editor

Royal order

In 1889, Queen Margherita of Savoy sampled pizzas made by a master chef; her favorite was topped with tomatoes, mozzarella, and basil, which symbolized the Italian flag. The margherita pizza was named after her.

Vincenzo’s Pizzeria & Ristorante

305 Wall Street, Kingston

I’ve honestly never gotten their slice topped with anything because it’s so great on its own. Good salt, great cheese pulls from each bite, and an equally crunchy and chewy crust good enough to eat on its own. — Anthony Sasso

vincenzoskingston.com
845.331.0600
New York style

Editor’s Pick: Gourmet Pizza

New Paltz

I love the simplicity of being able to run in and grab a hot slice to go from Gourmet Pizza. They have amazing New York-style pies—I’m not usually a fan of buffalo chicken, but I always buy a slice if available! — Megan Wilson, editorial assistant

Related: Where to Take Home the Tastiest Pie in the Hudson Valley

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