It might be the biggest cheese slice in town. It might be the best cheese slice in town. The thin-crust pizza at this Beacon Hill stop is magically crisp, the sauce piquant — it’s truly everything you’d want a slice to be. If you’re more of a Sicilian pizza person, Florina excels there, too.

There are modern, TikTok trend-induced lines, lengthy yet ephemeral — and then there are lines for the ages. The latter camp includes the daily lunchtime lines at Galleria Umberto, the North End pizzeria that has been run by the Deuterio family for decades and won a James Beard “America’s Classics” award.

Four American dollars will fetch you one of the best slices in the city: the margherita at Parziale, a tiny North End joint often overshadowed by its showier neighbor, Bova’s. You may have to fight through the line for that other, more vaunted establishment, but it is worth it: the sauce sings with bright tomato flavor, and the mozzarella cover is generous (it’s the good stuff, too).

Early to the local craft pizza scene and still going strong, Picco specializes in two of the world’s perfect foods, which are even better together: pizza and ice cream. (The name is an abbreviation of Pizza & Ice Cream Co.) If you haven’t tried these bubbly, chewy, char-crusted beauties, wait no more — it is time for you to order a Picco pie.

Weave your way through the crush of college students and snag a slice at this iconic counter-service spot off of Harvard Square. Pinocchio’s offers subs and thin-crust pizza, but the Sicilian squares are the clear standouts: crispy on the bottom, pillowy on top, and buttery all the way through.

This North End spot from restaurateur Frank DePasquale (Bricco, Mare, and more) serves lobster ravioli, chicken parm, and other classics. But its real specialty is the spot-on authentic Neapolitan-style pizza. The edges are blistered and charred black in spots, the toppings applied with some restraint. The margherita, made with mozzarella di bufala, is pure goodness — but you can also add mushrooms, mortadella, figs and arugula, and more.

If you were going to try just one Boston pizza place, Regina Pizzeria would be the right choice. But it has to be the North End branch, producing brick-oven pizza since 1926. These are utterly classic old-school Italian-American pies: crisp, thin crust; a little char at the edges; the right amount of blistering and chew; a union of bright sauce and flavorful cheese.

Boston doesn’t really have its own style of pizza, but this joint, with more than a century in business, creates a unique pie combining the best of New Haven, New York, and New Jersey’s styles. The result is a tangy, saucy masterpiece with an extra crunch from the cornmeal on the crust. The atmosphere is pure Boston with its well-worn booths, gruff servers straight out of central casting, and boisterous locals.

This Central Square natural wine bar from chef Michael Lombardi (Del Posto, Salty Pig, SRV) specializes in canotto-style pies — a puffy-edged, less rule-bound cousin to Neapolitan pizza. The crust is gloriously tangy sourdough; the toppings are less rule-bound, too.