A funky hipster hangout prepares unconventional (pear, walnuts, cheese) and savory (crispy prosciutto) thin crusts, as well as deep-dish pizzas (vegetarian, supreme, and meatball). Finish the meal by admiring the work of local artists over a slice of cheesecake.

L’asso, 192 Mott Street (212-219-2353 or lassonyc.com).

Franny’s helped usher in the new wave of artisanal pizzas with sophisticated pies of clams, chilies, and parsley; young broccoli, garlic, and pecorino Romano; and simple extra-virgin olive oil and sea salt. Chow down in a family-friendly atmosphere.

Franny’s, 295 Flatbush Avenue, Prospect Heights (718-230-0221 or frannysbrooklyn.com).

Megarestaurateur Keith McNally’s pizzeria caters to two NYC obsessions: pizza from wood-burning ovens and the gourmetification of the Bowery.

Pulino’s Bar & Pizzeria, 282 Bowery (212-226-1966 or pulinosny.com).

Belgian-born, French-speaking, fancy-pants chef Mathieu Palombino opens his second outpost aiming to do justice to his prized Neapolitan Acunto wood-burning brick oven. Seasonal toppings like Brussels sprout leaves launch the pies into another dimension.

Motorino, 349 East 12th Street (212-777-2644 or motorinopizza.com).

A Nolita resto inspired by a 1920s Roman grocer. Settle in for one of ten styles of pizza pies (from speck to pecorino cream) and wild mushroom risotto croquettes or fried squash blossoms with anchovies for starters. Primi pastas are made from scratch.

Emporio, 231 Mott Street (212-966-1234 or auroraristorante.com).

Pizza devotee Michael Ayoub ditches his oven in favor of a grill at his spot with a full bar and takeout annex. Pies (mmm, funghi) still rule in the exposed brick dining room, but make room for antipasti, pasta, and great sides like chickpea fries.

Fornino, 256 Fifth Avenue, Park Slope (718-399-8600 or forninoparkslope.com).

The Tuscan bread soup should not be overlooked at Jim Lahey’s beautifully designed modern temple to carbs. Roman-inspired pies are made from the finest ingredients.

Co., 230 Ninth Avenue (212-243-1105 or co-pane.com).

Take pizza eating seriously. The Bushwick beauty represents with wood-burning stoves and classic mozzarella, prosciutto cotto, and Hawaiian pies.

Roberta’s, 261 Moore Street, Bushwick (718-417-1118 or robertaspizza.com).

Stop by the sunny, yellow Italian bakery and snack on a four-footer with a cracker-thin crust, cooked in a triple-decker electric oven and sold by the slice.

Farinella, 90 Worth Street (212-608-3222); 1132 Lexington Avenue (212-327-2702 or farinellabakery.com).

Tuck yourself into a graffiti-covered booth and eye your neighbor’s oozy, cheesy, Neapolitan-style pizza. The hardest decision you face is whether to order a fourteen- or sixteen-incher. (Tip: Get the bigger one.)

John’s Pizzeria, 278 Bleecker Street (212-243-1680 or johnsbrickovenpizza.com).

At the bustling East Village pizzeria, linger over a La Quadrata — baked in three ovens, it strikes a balance between crunch and chew.

Luzzo’s, 211 First Avenue (212-473-7447 or luzzosnyc.com).

Black-and-white photos on the walls, leather booths, live jazz every night, red sauce staples, and consistently delectable coal oven-fired pizzas — everything you expect of a classic Italian pizza joint.

Arturo’s, 106 West Houston Street (212-677-3820).

The line flows out the door for a slice by legendary pie maker Dom DeMarco, who opened the Brooklyn shop in 1964. Since then, he (or his kids who help run the place) has touched almost every pizza made. It’s up to five dollars for a taste of three-cheese pizza nirvana.

Di Fara Pizza, 1424 Avenue J, Midwood (718-258-1367 or difara.com).

Both thin-crust aficionados and thick-crust enthusiasts looking for a quick lunch can grab their respective slices here. Though the place lacks seating, the high turnover of pies ensures a hot meal every time.

Bleecker Street Pizza, 69 Seventh Avenue South (212-924-4466 or bleeckerstreetpizza.net).

With choices like Taranchula (ranch chicken, red onion, barbecue sauce), Mac Attack (macaroni, cheddar, bacon, sour cream), and Avocado Quesadilla (white corn chips, pico de gallo, avocado), visions from your wildest pizza dreams come true. Keep an eye out for the Tom Hanks dumpster.

Vinnie’s Pizzeria, 148 Bedford Avenue, Williamsburg (718-782-7078); 253 Nassau Avenue, Greenpoint (718-389-2600 or vinniesbrooklyn.com).

Gigantic slices of bread topped with creamy spinach Alfredo sauce go for roughly five bucks a pop. One should suffice, so take a buddy if you plan to tackle more.

Artichoke Basille’s, 328 East 14th Street (212-228-2004); 111 MacDougal Street (646-278-6100 or artichokepizza.com).

True commitment: Chef Roberto Caporuscio flew in artisans from Naples to build and certify his pizza oven. Pies emerge with slightly singed crusts and foldable centers. Looking for a salty bite? Try the pizza topped with lard, pecorino cheese, and basil.

Kesté Pizza & Vino, 271 Bleecker Street (212-243-1500 or kestepizzeria.com).

Anthony Bourdain is a fan, and that’s good enough for us. Ask for a table downstairs to avoid tourists.

Lombardi’s, 32 Spring Street (212-941-7994 or firstpizza.com).

Enjoy no-frills pizza at the simple West Village restaurant (brick walls, wooden tables with a single candle). Classic buffalo mozzarella and tomato reigns supreme.

Numero 28, 28 Carmine Street (212-463-9653 or numero28.com).

Choose toppings from a chalkboard menu and watch your pizza being made from the dining room. Low candlelight and a warm atmosphere make Lucali a date-night destination — or take a friend and BYOB on a weekday to avoid the line.

Lucali, 575 Henry Street, Carroll Gardens (718-858-4086).

When you enter an establishment named for international playboy Porfirio Rubirosa, you know you’re in for a good time. Dig in to paper-thin pies and homemade pastas, like spinach pappardelle and lasagne Napoletana.

Rubirosa, 235 Mulberry Street (212-965-0500).

The modern pizzeria serves pies by the rectangle. For us, it’s a tie between Bufala Cruda (buffalo mozzarella, cherry tomato sauce, fresh basil, olive oil) and Zucca (butternut squash puree, pancetta, smoked scamorza).

Palà Pizza, 198 Allen Street (212-614-7252 or palapizza.com).

Things you will notice about the heavyweight champ of New York pizza: the line out the door, the minimal service, and the subtle smoky flavor from the ancient coal oven that brings the whole pie together.

Grimaldi’s, 19 Old Fulton Street, Dumbo (718-858-4300 or grimaldis.com).