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Pizza Smackdown: Round 2 Results

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Round 2 of 5

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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

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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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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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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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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emilios VOTE

Six-cheese bianco

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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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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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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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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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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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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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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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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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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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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SEE ROUND 1 RESULTS

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