Five Long Island Pizzas You Need to Try

Whichever way you slice it, Long Island is serving up some insanely delicious pizzas. Check out these must-try spots

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Umberto’s, New Hyde Park: Grandma Pizza 

Umberto's in New Hyde Park is serving up some superior pizzas and is regarded as the originator of their special “square pie,” popularly known as the grandma. A twelve slice, 16-by-16-inch thin-crust pizza topped with fresh mozzarella and plum tomato sauce.


Pazzo Ristorante & Woof Fired Pizza, Wading River: Broccoli Cheddar Pizza

If you can dream it, they will make it! Pazzo Ristorante is serving up traditional pizzas to speciality slices like their wood fire broccoli cheddar pizza. Their fresh baked dough is topped with creamy cheddar cheese and fresh broccoli florets baked together to perfection. The perfect slice to sink into on a chilly evening. Check out their full menu for more of their signature pies,


Salvatore’s Cole Oven Pizza, Port Washington: Sausage Pizza 

Cooked in a coal fired brick oven, Salvatore’s pizza is thin and crispy, packed with flavor and loaded with toppings. A must-try is their signature sausage pizza. Their classic coal fired dough is topped with fresh mozzarella, sauce, fragrant basil and crumbled sausage. Pro tip: Make sure to bring cash, Salvatore’s does not accept credit cards. 


Pizzatini, Hempstead: Chicken Cutlet & Garlic Tomato Pizza 

Sometime simplicity is all you need. At Pizzatini, their classic margherita is always a solid go-to, but for those looking to trying something new we suggest going for the crispy chicken cutlet and garlic tomato pie. Fresh breaded chicken cutlet, diced tomato, fresh garlic and mozzarella baked into a crispy crust.


Gregorio’s Pizzeria & Trattoria, Massapequa: Spinach Garlic Knot Crust Pizza

Gregorio’s takes their pies to the next level with their deep dish garlic knot crust ($5 up charge). A fan favorite is the spinach and ricotta pie baked right into their doughy, cheesy garlic knots. Gregorio’s also offers a sesame or everything speciality crust.