We tried famous pizza from all 5 New York City boroughs - and the winner is clear

I ordered the Sicilian-style, cheese pizza and was not disappointed. The crust was flavorful, doughy and smothered in fresh tomato sauce. The hype around this place is well-earned. So who won the challenge?

There are two dining areas but I found the back room had the most uplifting vibe. I was served bread before my pizza and the waiters attended every customer quickly.

STATEN ISLAND: Joe & Pat's

This restaurant is a local favorite because of its welcoming staff, open dining space and diverse menu — serving everything from snacks to whole pizzas.

I ordered ‘The White Guy,’ a delicate balance of mozzarella, ricotta, garlic, olive oil and sea salt. The wait was around a half hour as the small restaurant was packed. The garlic on the pizza rang true and strong compared to the rest of the flavors but overall, the pizza did not disappoint.

A hipster favorite, Roberta’s even sold its own merchandise so customers can rock the pizzeria anywhere.

The aesthetic of Roberta’s was most impressive. It matched the artistic personality of Brooklyn while also allowing the customer to be front and center with the pizza cooks as they tossed, topped and cooked the pizzas in the wood-burning stove.

BROOKLYN: ROBERTA'S

Following up Coals and its sophisticated atmosphere, I traveled to Brooklyn to try Roberta’s. Roberta’s had been recommended to me by many people on numerous occasions, so I had high expectations going in.

The "Dean Martin" pizza was very similar to a classic pepperoni but with large pockets of tomato sauce, massive pepperonis and a crust so thin that it was as flexible as paper.

The bar had a large assortment of drinks and appeared to be a favorite place to mingle with others. The restaurant itself was dimly lit. The staff was friendly, polite and quick despite the full restaurant.

THE BRONX: Coals

Coals is a favorite of the Borough President, Ruben Diaz Jr. I was excited to see what it was about.

The pizza is smothered in cheese, spinach and artichoke. The pizza oozes and drips everywhere while eating it but the taste is well worth the mess.

Every pizza is made and baked right in front of the customers. If someone only orders a slice, that slice is then warmed up in the stone oven before serving to ensure everyone is satisfied.

Lines stretch from the counter to the door for the artichoke slice as well as other delectable pies. Artichoke Basille Pizza has been featured by numerous media.

MANHATTAN: Artichoke Basille Pizza

Next, we went to the Manhattan pizzeria that's been making waves since 2008. Artichoke Basille Pizza is known for its creamy, soup-like pizza.

The atmosphere was quaint and comfortable. Families have been dining here for over 20 years.

I asked for a simple, small, pepperoni pizza and was presented with a delicious looking pie within minutes. Sprinkled with cracked pepper and fresh bay leaves, the thin crust was just the right balance with the hefty tomato flavors from the sauce and the thick mozzarella cheese in the center.

The location is a bit far from Manhattan, almost an hour by train, but the peaceful restaurant and polite staff made it worth it.

QUEENS: Nick's Pizza

My pizza adventure began in Queens at Nick’s Pizza. Nick’s Pizza had been hailed as a top choice by the New York Times, which hailed its "beautifully thin and crisp" crust.