You’re walking down Magazine Street. The humidity is sitting at a solid 90%, the sidewalk is uneven enough to twist an ankle, and you’re starving. Most people tell you to go get a po-boy. Sure, do that tomorrow. But right now, you want a slice. Finding Magazine Street pizza New Orleans style isn't just about grabbing a quick bite; it’s about navigating a six-mile stretch of Garden District and Uptown charm to find the spots that don't just cater to weekend visitors.
New Orleans isn't exactly a "pizza town" in the way New York or New Haven claims to be. It's a food town that happens to do pizza with a weird, local flair. You’ve got everything from thin-crust Neapolitan joints to greasy, late-night windows that have saved many a poor soul after too many daiquiris.
Honestly, the "best" depends on whether you’re wearing linen pants for a nice dinner or just trying to soak up the booze.
The Heavy Hitters on Magazine
If we're talking about the institutions, you have to start with Pizza Domenica. Located at 5015 Magazine St, this isn’t your average delivery joint. It’s the casual sibling of the famous Domenica downtown. They use a custom-made wood-burning oven that hits temperatures most home ovens can only dream of. The result? A blistered, charred crust that’s chewy and light.
What most people get wrong about Pizza Domenica is thinking it’s "too fancy." It’s upscale, yeah, but their happy hour is legendary. Half-off pizzas. Half-off beers. It’s the smartest way to eat high-end food on a budget. Try the Roasted Carrot pizza. I know, carrots on pizza sounds like a crime. It’s not. With goat cheese, red onion, and a touch of hazelnuts, it’s one of those dishes that makes you rethink your entire stance on toppings.
Then there’s Reginelli’s Pizzeria. This is the neighborhood staple. It’s been at the corner of Magazine and State for decades. Is it the most "artisanal" pie in the world? Probably not. But it’s consistent. The Saltimbocca pizza with prosciutto and lemon herb marinated chicken is a local favorite for a reason. It tastes like the 1990s in the best way possible. It’s where families go after a day at the Audubon Zoo.
The New School and The Niche
Further down, you run into Zee’s Pizzeria. Zee’s started as a pop-up and gained a cult following before landing a permanent spot near the corner of Magazine and General Pershing. This is Northeast-style pizza. Think crispy, thin, and foldable.
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The guy behind it, Zander White, grew up in the Northeast and realized New Orleans was missing that specific "corner slice" energy. It’s not sourdough. It’s not Neapolitan. It’s just great pizza. They do a fermented dough that sits for a few days, which gives it a tang you won't find at the chain places.
- Zee's Tip: Get the "Pesto" or the "White Pie." They don't overload them with grease.
- Check their Instagram because they often run out of dough. Seriously. When it's gone, it's gone.
Another interesting spot is Theo’s Neighborhood Pizza. They have a location at 4218 Magazine St. Their whole vibe is "thin and crispy." If you hate floppy pizza, Theo’s is your sanctuary. They cook their pies at high heat so the crust cracks like a cracker. It’s polarizing. Some people want breadiness; Theo’s gives you crunch. The "West Bank Special" with jalapeños and bacon is a solid choice if you want some heat.
Why "New Orleans Style" Pizza is a Myth
People keep looking for a "New Orleans style" crust. It doesn't exist. Not really.
New York has its water. Chicago has its deep-dish pans. New Orleans has... humidity. The moisture in the air here wreaks havoc on dough. Local bakers will tell you that the barometric pressure changes how the yeast behaves from hour to hour. That’s why you’ll see so much variety along Magazine Street. One shop might struggle with a soggy bottom while the place next door has figured out a high-protein flour blend to combat the swamp air.
Basically, the "style" here is adaptation.
The Late Night Factor
We can't talk about Magazine Street pizza New Orleans without mentioning the late-night scene. NOLA Pizza Co. isn't directly on Magazine (it's tucked into the NOLA Brewing building on Tchoupitoulas), but it’s the spiritual neighbor to the lower end of the street. However, if you're sticking strictly to the Magazine corridor, you’re looking at places like Slice Pizzeria.
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Slice (1513 St. Charles, but they had a long-standing Magazine presence) defined the "big slice" culture for a long time. While some locations have shifted, the influence remains. You want a slice that requires two hands and three napkins.
The Economics of Magazine Street Dining
Let’s be real for a second. Magazine Street is expensive. Rents are high, which means pizza prices are higher than you’d expect for "peasant food." You’re going to pay $20 to $30 for a large specialty pie.
But you’re paying for the real estate and the atmosphere. You’re eating in buildings that are 150 years old. You’re watching the St. Charles streetcar pass just a few blocks away while you sit on a patio under an oak tree.
If you want to save money, stick to the lunch specials. Most spots on Magazine offer a slice-and-salad combo that’s actually affordable. Pizza Domenica’s happy hour (usually weekdays 3-5 PM) is the undisputed king of value on the whole street.
Don't Skip the Sides
New Orleans chefs can’t help themselves—they have to over-engineer the appetizers.
- Pizza Domenica: Get the cauliflower. It’s served whole, roasted, and topped with a sea salt and whipped feta sauce. It’s more famous than the pizza.
- Zee’s: Their garlic knots are made from the same high-quality dough as the pies. They are dense, buttery, and heavy on the herbs.
- Reginelli’s: The spinach and artichoke dip is a classic "mom and dad" appetizer that still hits the spot.
Practical Insights for Your Pizza Crawl
Don't try to hit all these spots in one day. Magazine Street is long.
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If you're starting at the bottom (near the Central Business District) and heading toward Audubon Park, the vibe changes. The Lower Garden District spots are trendier and louder. As you get into the 4000 and 5000 blocks, it gets more family-oriented and "neighborhoody."
- Parking: It sucks. Don't even try to park on Magazine Street itself. Go one block over to Camp St. or Chestnut St. and walk. You’ll save twenty minutes of circling the block.
- Wait Times: On weekends, especially during festivals like Mardi Gras or Jazz Fest, forget about walking in. Use the apps to get on a waitlist before you even leave your hotel.
- The "To-Go" Trap: Pizza doesn't travel well in New Orleans humidity. If you order takeout and drive 20 minutes back to the French Quarter, your crispy crust will be a sponge. Eat it there. Or, at the very least, eat it on a bench nearby.
The Verdict on Magazine Street Pizza
If you only have one night and you want the absolute best experience, go to Pizza Domenica for the atmosphere and that charred crust. If you want a "real" pizza experience that feels like a hidden gem, find Zee’s.
Avoid the tourist traps that advertise "New York Pizza" in big neon letters. If they have to tell you it’s New York style, it usually isn’t. The best spots on Magazine don't care about labels; they just care about the dough.
New Orleans is a city of layers. The food is no different. You come for the gumbo, but you stay for the surprisingly competent, often weird, and always filling pizza scene.
Next Steps for Your New Orleans Food Trip:
- Check the clock: If it's between 3:00 PM and 5:00 PM, head straight to Pizza Domenica for the half-off deal. It is the single best food value in the city.
- Verify hours: Many Magazine Street spots close on Mondays or Tuesdays. Check their Google Maps listing before you hike twelve blocks in the heat.
- Download the "OpenTable" or "Resy" apps: Specifically for the sit-down spots like Domenica, a reservation is the difference between eating at 6:00 PM and eating at 9:00 PM.
- Walk it off: After your meal, walk toward the park. Magazine Street is one of the best window-shopping stretches in the country, and you'll need the exercise after all those carbs.