Best Pizza in Buffalo (2025)

A national headliner with Buffalo roots, Jay’s pairs AVPN-influenced Neapolitan and superb Detroit-style pies. Recognized by Food & Wine and praised by Buffalo News critics, it’s the city’s benchmark for precision dough and bright, seasonal toppings.

Since 1946, this family operation helped define Buffalo‑style: thick-yet-tender crust, sweet-leaning sauce, and cup‑and‑char pepperoni. Spotlighted by national outlets and celebrated by local writers, Bocce remains essential to understanding the city’s pizza identity.

A South Buffalo institution known for generous, edge‑to‑edge toppings and the cult‑favorite Stinger pizza. Featured by Food Network and praised by local media for its community support and second location, it’s quintessential Buffalo comfort.

Family‑run and wildly creative, Macy’s turns Buffalo’s love of indulgent toppings into viral specials—without losing neighborhood charm. Local news outlets track its growth and new locations, and regulars swear by the outrageous seasonal pies.

A North Buffalo staple since 1972, beloved for square‑cut Buffalo pies, wings, and a neighborly dining room. Praised by local guides, it’s where many Buffalonians first fell in love with cup‑and‑char pepperoni.

Buffalo‑born and community‑minded, Lovejoy turns out hearty, garlicky‑crusted pies with a loyal following across two city shops. Locals cite it as a go‑to for true neighborhood Buffalo‑style pizza and wings.

A downtown fixture with lineage to a 1950s family pizzeria, Casa balances slices, sheets, and Buffalo favorites. Trusted locally for pre‑game eats and late lunches, it remains woven into the city’s everyday dining.

Wood‑fired, locally owned, and proudly Buffalonian, Rocco’s marries blistered crusts with regional touches like oven‑roasted wings. Highlighted by Pizza Today and local critics, it’s a sit‑down alternative to sheet‑pizza culture.

A Larkinville hangout where brick‑oven pizzas meet house beer and a beloved patio. Consistently recommended by local guides, it’s a lively showcase for Buffalo’s creative, community‑driven dining scene.

From the original Jay’s team, Florian bakes thoughtful, modern pies with seasonal flair and even offers pizza classes. Lauded by regional outlets for craft and creativity, it’s a worthy detour south of the city.

A beloved bakery with a serious wood‑fired program; critics applaud its dough craft and changing, produce‑driven pies. It captures WNY’s farm‑to‑oven ethos in an easygoing café setting.