Okay, I’m embarrassed to admit this, but: Once upon a time, when out-of-town visitors asked me where the best restaurants in Albuquerque were, I would tell them “Santa Fe.” I should rightfully be mocked for this, it’s true, but it’s also true that Burque has really stepped up its game in the last few years. And if the health of a city’s broader restaurant scene can’t be judged by the quality of its pizza joints, what metric can it be judged by?

There is, of course, Farina Pizzeria & Wine Bar—Farina’s been around for a hot minute, and has earned its kudos. They have a great wine list, offer up genuinely novel specials that use plenty of locally sourced produce, and are generally considered the reigning champ of pizza in this city. I’ve purposely left Farina off this list not because I don’t love it—I do!—but because we all know and love Farina already, and they don’t need any more press from little old me. If you somehow haven’t been there, please go immediately.

Once you’ve done that, try out some of these places. They’re all counter service and a notch or two less swanky than Farina, which is by no means a bad thing. Some do pan pizza, some do thin crust, but they’re all in heavy rotation for me. Here’s hoping they’ll serve you well too.

Giovanni’s Pizzeria

Giovanni’s Pizzeria is not a Farina. They don’t use locally sourced produce or house-made tofu ricotta, and they don’t have a “meeting your partner’s parents for the first time” ambience in their dining room. What they do have is a checkerboard tile floor, molded benches affixed to red-and-white checkered tables, a logo that features the New York skyline with the Statue of Liberty peering over it, and walls layered with sun-faded fliers and newspaper clippings from at least a decade ago. In short, what it is is the exact kind of place you can trust to make a damn good New York–style pizza.

Whether for dining in or ordering out, Giovanni’s is my Old Reliable: dialed-in and unfussy pizzas, perfect for bringing in volume to a house party. The crust is thin and yeasty, they never skimp on cheese or toppings, and the prices have remained decidedly reasonable. They’ve even got gluten-free crusts available, and a vegan pie in the form of the Pummarola: tomato sauce, onions, spices, and olive oil, with no cheese. I admit that I’ve still never tried their Italian Burrito—but the idea of it does intrigue me, and I gotta respect their efforts at some locally inspired fusion.

📍921 San Pedro SE, 505-255-1233

Slice & Dice

For the initiated, it’s no secret that pizza and tabletop games just go together, like popcorn and movies or ice pops and pools. Slice & Dice, Albuquerque’s premier (make that only) “board game pizzeria,” has turned this secret knowledge into a winning formula. At both their Westside and Northeast Heights locations, you can shop their vast collection of board games, tabletop role-playing games, and trading card games while you wait for your order—and then, dear reader, you can play that game while you eat your pizza and drink your beer. The Heights location even has a (massive) board game library, so you can test-drive a game without a purchase—they don’t even charge an hourly rate. Show up on any given evening and you’ll find tables full of families and friend groups taking advantage of this clever system, all of them carefully wiping their hands before they draw their next card or move their game piece.

With such a specific gimmick, you could almost forgive it if Slice & Dice phoned in the pizza part of the equation. Thankfully, no such forgiveness is necessary. They do pan pizza with a thick and satisfyingly crispy outer crust, which comes in handy for hefty specialty pies like the Full House, stacked with pepperoni, beef, sausage, mushrooms, onions, and black olives. They also offer plant-based cheese, pepperoni, and sausage, so most any pizza on their menu can be made vegan. Both locations have a monthly pizza special (sales of which go toward a rotating nonprofit) and a full calendar of events, from a weekly chess night to release parties for new board games. I can only vouch for the Heights location, but I can report that the vibe there is decidedly friendly and welcoming—the staff are clearly all game nerds themselves, and will happily tell you all about what they’ve been playing recently. This vibe might be a little overbearing if you’re planning to dine in and not play a game, especially if excitedly shouting kids (and kids at heart) is not your cup of tea. But if that’s the case—well, you can always get takeout.

📍5720 McMahon NW, Ste B, 505-361-2058
📍2225 Wyoming NE, Ste C, 505-361-2058

Seemo’s Slices

I’ll get the most obvious thing out of the way first: The fact that they’re called Seemo’s Slices and they don’t serve slices (only whole pies) is blatantly false advertising. But I can look beyond this blunder, because of the myriad other things they’ve got going in their favor—namely, the fact that they clearly know their way around a pizza oven.

Seemo’s, located in the Bricklight District just south of the University of New Mexico’s main campus, opened up in early 2026 to serve the hungry college student demographic, as well as the Muslim community—their menu is halal. They have generous hours (open till 9 pm on Sundays and 10 pm all other days), a countertop dispenser filled with a rotating housemade shrub (free for those dining in), and a few retail shelves in back where you can pick up essentials like dry pasta, jarred marinara, and bottles of olive oil (some infused with chiles and other aromatics) and vinegar from their sister business, Old Town Olive. You can also get a drizzle or side of any of those olive oils with your pie. Pizza-wise they keep it simple: twelve-inch pan pizzas with a dense, bready crust. Think Domino’s if Domino’s were good. The Seemo’s Laymoon, a white pizza with ricotta, lemon, and thyme, is a great blend of creamy and tart, and the truffled mushroom (mushrooms and house black truffle oil) is rich and savory. Another perk: Seemo’s happens to be just across the street from Flock of Moons Brewing Company, where they’ll happily deliver your pizzas, if you ask nicely.

📍2300 Central SE, 505-835-5439

Tony’s Pizzeria

Tony’s Pizzeria is the new kid on the block, and the neighborhood sure is better for it. Proudly proclaiming “New Mexican Style Pizza” on the front of their building (the old Mesa Provisions spot in Nob Hill), the place has a primo neighborhood pizzeria ambience and a name that’s really fun to say in a New York accent. Once all that gets you in the door, you’ll find that Tony’s has the substance to back up their style: Their crust splits the difference between New York–style and Neapolitan–style, cooked hot and fast for a beautifully soft—but still charred—slice. The Greens pie, which really lives up to its name, comes with mozzarella, spinach, kale, arugula (baked in, not served raw on top like it is on their also delicious Shroom pizza), and some burn-your-lips Calabrian cream. I haven’t yet tried their “abuelita” pies—baked in a 10×10 square pan, à la Detroit–style pizza—but that green chile pesto chicken abuelita looks pretty decadent. Whatever you order, get a side of their red chile ranch or green chile sauce for dipping those crusts (a shout-out, I think, to Dion’s, which is every Burqueño’s first favorite pizza place, by law).

Tony’s has an evolving menu full of pizzas, antipasti, salads, and subs, and their Instagram account is always posting new stuff too: “get it before it sells out” items (like a tuna crudo they made in the spring) and rotating dessert specials (like a summery peach tortoni). They’ve recently secured their beer and wine license, too, and have a small wine list and local and locally loved beers on tap. It’s a good thing, since Tony’s is the kind of place I want to linger—whether sitting at the bar and shooting the shit with the staff, or at a table with a bunch of pals for a late dinner (they’re open till 10 pm most nights, 9 on Sundays, which is hard to come by in this town).

📍​3120 Central SE, 505-503-7028