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Pizza Smackdown: Round 1 Results

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Round 1 of 5

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salvatores VOTE

Sausage pizza

Salvatore's

124 Shore Rd.,

Port Washington

516-883-8457

Out of Salvatore's 900-degree, coal-fired oven comes this perfect pie. The crust is a dream, crisp but pliant, and the topping is a balanced meld of fresh, milky mozzarella and chunky chopped tomatoes punctuated with blobs of crumbled sausage.
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chefsofny VOTE

Spinach pizza

Chefs of New York

508 Larkfield Rd.

East Northport

631-368-3156

The sesame-crusted spinach pizza, a favorite at Chefs of New York, features a rich, cheesy, garlicky cream sauce laced with lots of chopped spinach, and topped with mozzarella.
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littlevincents VOTE

Cold-cheese pizza

Little Vincent's

329 New York Ave.,

Huntington

631-423-9620

Little Vincent's undisputed specialty is the cold-cheese slice, in which a fresh-from-the-oven regular slice is topped with a fist-size pile of cold shredded cheese.
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redtomato VOTE

S'mores sweet pizza

Red Tomato

6245 Northern Blvd.

East Norwich

516-802-2840

Red Tomato's s'mores sweet pizza is topped with Nutella, marshmallow and graham cracker crunch.
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grimaldis VOTE

Margherita pizza

Grimaldi's

980 Franklin Ave.,

Garden City

516-294-6565

This slice is classic New York, almost lavishly topped with chopped tomato and fresh mozzarella that would sink a lesser crust.
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ginos VOTE

Asparagus and bread crumb

Gino's Pizzeria & Ristorante

628 Willis Ave.

Williston Park

516-746-2860

The square pie has cheese baked into the crust, and the topping is very fresh, very tender asparagus, cut up like little logs, and a coating of crunchy, seasoned bread crumbs that gives it added texture and flavor.
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marios VOTE

Mac-and-cheese pizza

Mario's

1 Schwab Rd.,

Melville

631-385-7000

The delectably gooey-rich mac-and-cheese pizza served at Mario's has the power to make your day -- and crash your diet. You can get the pizza whole or by the slice, with or without bacon.
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umbertos VOTE

Vodka pizza

Umberto's

633 Jericho Turnpike

New Hyde Park

516-437-9424

The crust of Umberto's Vodka pizza is thin; the mozzarella generous; the herbs fine. The sauce is exactly what you'd expect with that order of penne alla vodka, creamy and pink. It's surprisingly good and a real alternative for the curious.
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massas VOTE

Pizza No. 3

Massa's

80 Gerard St.,

Huntington

631-923-3473

Pizza No. 3 is the star at Massa's. It's topped with fresh mozzarella, scallions, pancetta, scamorza cheese and truffle oil.
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ciros VOTE

Chicken parm pizza

Ciro's Pizzeria & Restaurant

298 Jericho Tpke.,

Floral Park

516-775-6237

For Ciro's Pizzeria & Restaurant's chicken parm pie, breaded and fried chicken cutlets are cut into postage stamp-size pieces and added to a thin-crust pizza, along with good red sauce and plenty of mozzarella.
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eddies VOTE

Bar pie

Eddie's Pizza

2048 Hillside Ave.,

New Hyde Park

516-354-9780

Eddie's famous "bar pie" is an extremely thin, flat pizza with no discernible rim and whose tomato sauce and cheese are melded to the crust with the strength of Super Glue. Neither the crust nor the cheese nor the tomato stands out on its own, but the sum of their parts is altogether addictive.
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saverios VOTE

Mom's pizza

Saverio's Pizza Room

929 N. Broadway

Massapequa

516-799-4332

The simpler pizzas at Saverio's put the spotlight where it belongs: on an elegant crust that has the well-developed flavor of rustic bread. "Mom's pizza" has no cheese, only a thin layer of sweet, onion-rich tomato sauce.
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emilios VOTE

Six-cheese bianco pizza

Emilio's

2201 Jericho Tpke.

Commack

631-462-6267

Gorgonzola, fresh mozzarella, smoked mozzarella, shredded mozzarella, Parmesan and fontina star in Emilio's harmonious white pie that gives a different taste with every bite.
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manninos VOTE

Eggplant pizza

Mannino's

40 E Main St.

Smithtown

631-724-0210

For this Mannino's pie, eggplant is sliced thinly, lightly seasoned, breaded, fried and added to the tasty crust along with ricotta, marinara sauce and basil.
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daangelo VOTE

Grandma pizza

Da Angelo

815 Willis Ave.

Albertson

516-741-8694

Grandma -- a thin-crust, square-pan pizza topped sparely with tomatoes and mozzarella -- is now a standard item at Long Island pizzerias, but the one that Angelo Giangrande makes is a classic among classics
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1943pizzabar VOTE

New Haven pizza

1943 Pizza Bar

308D Main St.

Greenport

631-477-6985

Mozzarella, bacon and little piles of buttered mashed potatoes make the New Haven pie at 1943 Pizza Bar extremely appealing.
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anthonyscoalfired VOTE

Roasted cauliflower

Anthony's Coal-Fired Pizza

137 Old Country Rd.

Carle Place

516-877-7750

Anthony's Coal-Fired Pizza (with 7 LI locations) can win your heart with its ovoid cauliflower pie. The usually pungent cruciferous vegetable is tamed into mellow submission after being roasted with olive oil and garlic, showered with Romano, mozzarella and bread crumbs and then baked in a coal-fired oven.
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brunetti VOTE

Vongole Bianca

Pizzetteria Brunetti

103 Main St.

Westhampton Beach

631-288-3003

Pizzetteria Brunetti may be the most modest pizzeria on LI, but the pies are anything but. The absolute pinnacle is the Vongole Bianca, "white clam," pie, topped with nothing more than fresh-shucked local clams, garlic butter and herbs.
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satelite VOTE

Sicilian

Satelite Pizza

799 Montauk Hwy.

Bayport

631-472-3800

The old-fashioned Sicilian, a deep-dish masterpiece with savory marinara sauce, sweet sauteed onions, Pecorino Romano cheese and toasty bread crumbs, is a favorite at Satelite Pizza.
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sanmarzano VOTE

Caprino

San Marzano

38 Merrick Ave.

Merrick

516-546-3300

Paying less homage to Italy than to French and California cuisines, the Caprino is a surprisingly harmonious assemblage of fontina, goat cheese, caramelized onions, shiitake and button mushrooms, garlic and truffle oil. What really puts it over the top is the excellent crust, tender but toothsome and full of good, wheaty flavor.
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kingumberto VOTE

Pizza arrabbiata

King Umberto

1343 Hempstead Tpke.

Elmont

516-352-8391

The Italian word for angry is arrabbiato, and King Umberto's arrabbiata pie definitely expresses itself. Hot cherry peppers are what turn it a bit irate. Broccoli raab makes the light, very-thin-crust disc a meal even better. It's finished with mozzarella, garlic and olive oil.
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victors VOTE

Fried calamari

Victor's Pizza & Pasta House

712 Walt Whitman Rd.

Melville

631-351-1270

The "Palermo" is a thin-crust, round pizza that's topped with crunchy fried calamari and hot cherry peppers, plus a chunky tomato sauce, finished with fresh mozzarella, basil and extra-virgin olive oil.
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sorrento VOTE

Rectangular pizza

Sorrento

255 W Park Ave.

Long Beach

516-889-4800

The pies at Sorrento are made in the Roman style, long and rectangular and served on wooden planks. The wood-burning oven invests them with smoke and char, and high-quality toppings come from the eatery's own Italian specialty store.
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fattuscos VOTE

Italian flag pizza

Fattusco's

21019 Fort Salonga Rd.

Northport

631-651-9777

Fattusco's adds broccoli rabe to the combination of shredded mozzarella, ricotta, sun-dried tomatoes and Parmesan cheese. The result: a unification of flavors, and one of its top pizzas.
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grana VOTE

Rosa Bianca

Grana

1556 Main Rd.

Jamesport

631-779-2844

The supernal Rosa Bianca at Grana is made with thinly sliced local potatoes, local red onions and rosemary (when they're in season) and Parmesan cheese. A locavore-pizzavore dream.
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princeumbertos VOTE

Potato-egg

Prince Umberto's

721D Franklin Ave.

Franklin Square

516-872-9049

Prince Umberto's potato-and-egg pie is suitable for breakfast, lunch or dinner, with a topping similar to a creamy omelet that's capped with perfectly cooked slices of well-seasoned potato.
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stroccos VOTE

Breakfast pie

St. Rocco's

4 St. Rocco Place

Glen Cove

516-427-5333

Rocco's Bakery has a wood-fired oven just for making pizza. For the breakfast pie, the pizzaiolo pulls it out of the oven when it is about half baked, cracks two eggs onto it and puts it back so the crust starts to blister, the cheese becomes molten and the eggs are perfectly sunny-side up.
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thepie VOTE

Margherita pizza

The Pie

216 Main St.

Port Jefferson

631-331-4646

The crust at The Pie has real integrity. It's puffy but substantial, and not too tender. There are some complicated pies here -- but you'd be advised to stick to the simplest, the textbook Margherita.
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nicks VOTE

Half-white, half-red

Nick's Pizza

272 Sunrise Hwy.

Rockville Centre

516-763-3278

Nick's Pizza creates a pizza for those seeking balance and for the undecided. One-half of the pie is mozzarella, ricotta and no tomato sauce; the other, tomato sauce, basil and a little fresh mozzarella.
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cafeeuropa VOTE

Baked-ziti pizza

Cafe Europa

504 Union Blvd.

West Islip

631-587-7000

A hearty pie, it’s made with imported pasta that comes out of the oven al dente, mixed with a bright house made tomato sauce, ricotta, Grana Padano cheese and both shredded and fresh mozzarella.
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lapala VOTE

Margherita pizza

La Pala

246 Glen St.

Glen Cove

516-399-2255

At La Pala, Sal Apetino makes pizza the way it's made in Naples. The crust is puffy and light, and the mozzarella and tomatoes meld beautifully.
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mammalombardis VOTE

Caprese pizza

Mamma Lombardi's

400 Furrows Rd.

Holbrook

631-737-0774

The Caprese pizza at Mamma Lombardi's is topped with fresh mozzarella, roasted peppers, sun-dried tomatoes, fresh basil and garlic -- a cool antipasto in the form of a pie.
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