New York’s Staten Island. Finding the best attribute in pizza is a difficult challenge. On Staten Island, where there is no such thing as terrible pizza, this is especially true.
However, we have the pleasure of sharing the findings from travels to numerous locations in the past few months. The text makes notice of establishments that serve both full pies and slices. Let’s begin at the highest level.
Number 1:
A pizza from Seppe on a 12-inch tray (Staten Island Advance File Photo)
718-727-3773; SEPPE3 Navy Pier Ct., Stapleton; Seppepizzabar.comMy favorite pie is Shroom Thyme, which has a rich assortment of mushrooms, such as hen of the woods, along with a strong truffle flavor. The basting effect produced by different cheeses and clever topping combinations makes every bite of their pan pie predicament incredibly delicious.
Number 2:
Ungaro’s 12-inch pizza with pesto made with coal (Staten Island Advance/Lauren Lovallo)
UNGAROcoalfiredpizzacafe.com; UNGARO1298 Forest Ave., Port Richmond, 646-968-4777
Pies with thoughtfully placed toppings and attention to detail, such ricotta cheese piped into dollop flowers, look stunning. The crust created by the charcoal touch is incredibly crunchy and delicious, and it tastes best when pies are eaten right out of the oven.
Number 3:
Ciro Pappalardo at Joe & Pat’s at Castleton Corners at the age of nine. (Silvestri, Pamela; Staten Island Advance)Employee Photo
Ciropizzacafes.com; CIRO S862 Huguenot Ave., Huguenot, 718-605-0620
A heated pie or slice is delicious on a cold afternoon and can be savored in a formal dining room. The dough’s amazing airiness is what gives a thin crust its amazing body and structure. Overall, the pizzas should be praised for their respectful variety and well-balanced toppings.
Number 4:
Denino’s M.O.R. pie includes marinara sauce dollops, fresh ricotta cheese, meatballs, and sliced onions baked within the pie. (Photo from the Staten Island Advance File)Silvestri, Pamela
718-442-9401; Deninossi.com; DENINO S524 Port Richmond Ave., Port Richmond
When it comes to Denino’s, consistency is crucial, especially when it comes to the sauce-to-cheese ratio and the greatness that results from a sauce-on-cheese technique.
Number 5:
The pie at Giove’s called Variopinto. (Jan Somma-Hammel’s advance photo of Staten Island)
PIZZERIA GIOVE 347-286-0635; Pizzeriagiovestatenisland.com; 278 New Dorp Ln., New Dorp
The quality of the ingredients and the roastiness of each pie elevate the Giove experience to a gourmet level every time.Although it’s a bit pricey for New York City, it’s a must-have treat when exploring the borough’s pizza culture.
Number 6:
Stracciatella, a Mona Lisa specialty pie, and mortadella over pistachio cream. (Silvestri, Pamela; Staten Island Advance)Employee Photo
MONA LISA 718-967-1000; Monalisapizzeriasi.com; 839 Annadale Rd., Annadale
Each pie and slice has a distinct flavor and a playful approach to cheeses, some of which have fondue-like textures and a variety of molten personalities. There, Lenny Giordano, our world-champ pizza guy, experiments with different combinations using his own imported Sicilian olive oil and a plenty of basil.
Number 7:
Round Pie (Staten Island Advance/Pamela Silvestri) serves a traditional cheese pie called
Victory Boulevard, Castleton Corners, 718-524-0000, ROUND PIE PIZZA COMPANYThe staten island store at Roundpie.com
With its colorful tomato sauce and caramelized cheese, the slice or pie is a little combination of ingredients that make a big impression on the palette. Little ball-bearing-like breadcrumbs on the bottom of the dough give each pizza a delicious and elegant touch.
Number 8:
Tottenville Mangia with an Old Fashioned Pie with Onions The person Pamela Silvestri
Ordermangiamenu.com; MANGIA 7517 Amboy Rd., Tottenville, 718-356-9300
Seasonal toppings are available for both slices and the entire pie. There are salad-topped pies with gorgonzola and artichoke-spinach for pizzaiolo Pete Como’s adoration. All of them begin with a noteworthy dough that has a delightfully subtle flavor.
Number 9:
Augie, on the left, and her father, Franny Costanzo, at Taste of the Towns via the South Shore BID trolley Silvestri, PamelaSilvestri, Pamela
Great Kills, NONNA S27 Brower Ct., 718-227-8108; Nonnaspizzaonline.com
The Grandma, burrata, and Upside Down pies and slices are very delicious; the latter has cheese on the bottom and sauce on top.
Number 10:
Lee’s Tavern is known for its clam pie. Carol Benanti/Staten Island Advance
718-667-9749; Leestavernnyc.com; LEE S TAVERN60 Hancock St, Staten Island, NY 10305
Pies are best eaten while dining. The way the anchovies, clams, and meatballs are cooked into the cheese is simply amazing.
Number 11:
A stereotypically corny pair of Sicilian slices at Brother’s (Pamela Silvestri/Staten Island Advance) Staff-Shot
BROTHER’S PIZZA
Brotherspizzaofstatenisland.com; 750 Port Richmond Ave., Port Richmond, 718-442-2332
The Sicilian rocks are extremely cheesy and spicy, and their substantial crust adds to their luscious texture. They sell slices and pies.
Number 12:
A pair of pies from Patrizia’s Taverna, including fresh ricotta cheese and small meatballs on the right, and roasted peppers and ground beef on the left. (Silvestri, Pamela; Staten Island Advance)-
2636 Hylan Blvd., New Dorp, 347-855-2026; Patricia S. Taverna; Patricias.com
There is a wonderful floury, yeasty, roasty flavor that comes from using a sensitive and artisanal technique to the dough that is lightly sauced. Moviegoers at the Alamo Cinema, which is located above the restaurant, will love the slices that are served here.
Number 13:
The RoadhouseSIA’s incredible clam pie
THE ROADHOUSE
Sunnyside, 1400 Clove Road, 718-447-6000; Roadhouseny.com
Pies feature gorgeously bubbling crusts, especially those that are tightly made. The clam pie prepared in the kitchen is excellent.
Number 14:
Joe and Pat’s puckered pepperoni pie (Pamela Silvestri/Staten Island Advance)Advancement of Staten Island
Castleton Corners, 1758 Victory Blvd., Joe & Pat S Pizza & Restaurant, 718-981-0887, Joeandpatsny.com
It is the thinnest of the thin-crusted pies and slices, giving each delicate taste a touch of fairy light.
Number 15:
This is a traditional New York slice from Port Richmond’s North Shore Pizza. IMPORTANT CREDIT: (Silvestri, Pamela; Staten Island Advance)Silvestri, Pamela
NORTH SHORE PIZZA1376 Forest Ave., Port Richmond, 718-447-1600;Northshorepizzasi.com
Total sleeper here with New York tude, pies and slices are solid and delicious and a bargain at price points lower than most borough parlors.
Number 16:
A classic New York slice from Cafe Milano (Staten Island Advance/Pamela Silvestri)
CAFE MILANO
401 Forest Ave., West Brighton, 718-720-1313;Cafemilanopizzeria.com
Have to mention these guys because they re our family s neighborhood pizza parlor, consistent as all get-out with nice delivery dudes. Most importantly, it s always heartening to see a corner family business so bangin’all the time.
Bless our family-run pizzerias.
Pamela Silvestri is Advance/Silive.com food editor and native Staten Islanders. She can be reached [email protected].
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