14 Oldest Pizzerias In America Still Firing Up The Oven

Pizza has been a beloved part of American food culture for over a century, and some pizzerias have been serving up delicious pies since the early 1900s.

These legendary spots have survived wars, recessions, and changing tastes while keeping their ovens hot and their recipes authentic.

Join us as we explore historic pizzerias that continue to serve communities across America with the same passion and quality that made them famous decades ago.

1. Lombardi’s – New York, NY (1905)

Considered America’s first pizzeria, this legendary spot started when Italian immigrant Gennaro Lombardi obtained the first pizza license in the United States.

The coal-fired brick oven still produces perfectly charred crusts with bubbly, blistered edges.

Every pie comes out smoky and authentic, just like they did over a century ago. Walking through those doors feels like stepping into pizza history itself.

2. Santarpio’s Pizza – Boston, MA (1903)

Actually predating Lombardi’s, this East Boston gem has been family-owned since before pizza became mainstream in America. The no-frills atmosphere and cash-only policy keep things delightfully old-school.

Besides incredible pizza, they’re famous for grilled lamb skewers and sausages cooked right at the bar. Locals guard this place like a precious secret, though the lines outside tell a different story.

3. Papa’s Tomato Pies – Robbinsville, NJ (1912)

Here’s where Jersey’s legendary tomato pie tradition was born, serving pizza with sauce on top of the cheese instead of underneath.

The recipe hasn’t changed since opening day, and neither has the family’s dedication to quality.

Their thin, crispy crust and tangy tomato topping create something uniquely delicious. Cash only, limited hours, and totally worth the trip across state lines.

4. Totonno’s – Brooklyn, NY (1924)

When Anthony “Totonno” Pero left Lombardi’s to open his own place in Coney Island, magic happened.

His coal-oven pies became legendary for their perfectly balanced sauce, fresh mozzarella, and impossibly thin crust.

The original oven still works its magic today, creating pizzas that taste exactly like they did nearly a century ago. Weekend lines stretch around the block for good reason.

5. Frank Pepe Pizzeria Napoletana – New Haven, CT (1925)

Frank Pepe revolutionized American pizza when he opened this New Haven institution, eventually creating the now-famous white clam pizza.

The coal-fired ovens reach temperatures that create a distinctive charred, crispy crust that’s become synonymous with New Haven-style pizza.

Even after expansion to multiple locations, the original Wooster Street spot remains pilgrimage-worthy for pizza purists everywhere.

6. Regina Pizzeria – Boston, MA (1926)

Founded in Boston’s North End by the Polcari family, Regina’s brick oven has been turning out crispy, flavorful pizzas for almost a century.

Their secret dough recipe and fresh ingredients have never wavered, creating consistently excellent pies.

The original location still feels wonderfully authentic, with its cozy booths and neighborhood charm. Despite franchise locations, nothing beats the original North End experience.

7. John’s of Bleecker Street – New York, NY (1929)

No slices here – whole pies only, just like when this Greenwich Village icon first opened its doors during the Great Depression.

The coal oven produces a thin, crispy crust with that perfect char that makes New York pizza legendary.

Fresh basil, tangy sauce, and quality mozzarella combine into something transcendent. The cash-only, no-reservations policy keeps things authentically old-school and totally worth the wait.

8. Patsy’s Pizzeria – East Harlem, NY (1933)

Pasquale “Patsy” Lancieri learned his craft at Lombardi’s before opening his own spot in East Harlem, introducing coal-oven pizza to uptown Manhattan.

His innovation of selling pizza by the slice revolutionized how Americans enjoy their favorite food.

The original location still uses the same coal oven and family recipes. Despite numerous copycat locations, only the original remains family-owned and truly authentic.

9. Modern Apizza – New Haven, CT (1934)

Part of New Haven’s legendary pizza triumvirate, Modern Apizza has been perfecting their craft since the 1930s.

The brick oven creates that signature charred crust New Haven’s famous for. Expect long waits during peak hours – this place is beloved by locals and pizza pilgrims alike.

10. Sally’s Apizza – New Haven, CT (1938)

When Salvatore Consiglio left his nephew Frank Pepe’s pizzeria to open his own place, New Haven’s pizza scene became even more legendary.

Their simple tomato pie with just sauce and cheese showcases perfect crust and quality ingredients. Die-hard fans argue endlessly whether Sally’s or Pepe’s reigns supreme in New Haven.

11. Buddy’s Rendezvous (Buddy’s Pizza) – Detroit, MI (1946)

Gus Guerra created Detroit-style pizza here using blue steel automotive pans, resulting in that signature square shape and caramelized, crispy cheese edges.

The style revolutionized American pizza, though it took decades for the rest of the country to catch on.

Thick, airy dough gets topped with cheese first, then sauce on top – backwards from traditional pizza.

12. Di Fara Pizza – Brooklyn, NY (1965)

Dom DeMarco made every single pizza himself for over fifty years, using imported Italian ingredients and finishing each pie with fresh basil and olive oil. His dedication to craft elevated pizza-making to an art form.

Though Dom passed away, his children continue his exacting standards and techniques. Each pizza still takes time because quality cannot be rushed – patience gets rewarded with absolute perfection.