Say cheese: our top pizza picks for 2015 have arrived. Check out the official roundup.

1. Marta
29 East 29th Street between Park and Madison Avenues

Maialino's Nick Anderer has done it again with the opening of Marta, a rustic Roman pizzeria in the Martha Washington Hotel. Wood-fired thin crust pizzas emerge nonstop from the restaurant's centerpiece oven, flanked by a roster of local craft beers, an all-Italian wine list, and seasonal craft cocktails. Don't miss out on the margherita di bufala - an unmistakable classic done right.

2. Lombardi’s
32 Spring Street at Mott Street

Homage to a classic: Lombardi's tops our list with its historic name and old-school recipe. This NYC staple has been around since 1905, earning its title as oldest pizzeria in the United States. Smoky crust, fresh tomatoes, and mozzarella are perfect on their own or topped with signature add-ons like Lombardi's famous homemade meatballs. That's amore.

3. Otto Enoteca Pizzeria
1 Fifth Avenue at East 8th Street

Pizza and wine: Mario Batali clearly knows the way to our hearts. Traditional thin crust pies, house-cured meats, and an extensive wine selection populate the ultra-Italian menu, a testament to Batali's signature style. Locals and tourists alike flock to Otto for a true pizza fix - be sure to save room for a scoop or three of homemade gelato for dessert.

4. GG’s
511 East 5th Street between Avenues A and B

Nick Morgenstern's East Village hangout brings New York-style pizza to the table by way of a classic deck oven helmed by Executive Chef and pizza artist Bobby Hellen. GG's, formerly known as Goat Town, is a true neighborhood gem with down-home house specialties and a crust second to none. Bonus: root beer floats featuring scoops from sister shop, Morgenstern's Finest. A match made in pizza heaven.

5. Tavola
488 Ninth Avenue between 37th and 38th Streets

In the space formerly known as the revered Manganaro's Grosseria Italiana, Tavola breathes new life into the neighborhood with pizza perfection made possible by a 7,000 pound double wood-burning oven handcrafted from Vesuvio volcanic clay. Chef and restaurateur Nicola Accardi's vera pizza Napoletana is not to be missed. Go for the Calabresa Bona, topped with Esposito's hot soppressata, fresh ricotta, plum tomato, and basil, an ode to the south of Italy.

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