Our Menu

Our delicious carbonara pizza is a unique riff on the classic Roman pasta dish. We start with a base of creamy and delicious Lioni Latticini fresh mozzarella, which forms the perfect foundation for the other ingredients. We then add plenty of salty and flavorful pecorino Romano cheese, which pairs perfectly with the rich guanciale from Salumeria Biellese. Next, we crack a farm-fresh egg onto the pizza, which cooks to perfection in the oven and adds a creamy and decadent element to the pizza. Post-bake, we add plenty of fresh ground black pepper, which gives the pizza its signature carbonara flavor. We also add a generous amount of 18-month aged Parmigiano Reggiano, which adds a nutty and savory flavor to the pizza. The result is a pizza that is bursting with flavor and texture.

This pizza is a delicious combination of imported Gruyere cheese, balsamic red onions, and Herbes de Provence mushrooms. The Gruyere cheese is a rich, nutty Swiss cheese that adds a deep flavor to the pizza. The balsamic red onions provide a sweet and tangy taste that complements the cheese, while the Herbes de Provence mushrooms add a fragrant and earthy flavor to the dish. After baking, the pizza is finished with a sprinkle of freshly ground black pepper, which adds a subtle heat and depth of flavor. To top it all off, the pizza is generously sprinkled with grated 18-month aged Parmigiano Reggiano, a tangy and nutty Italian cheese that adds a sharpness and complexity to the dish. Together, these ingredients create a delicious and flavorful pizza that is sure to satisfy any pizza lover's cravings.

Transport yourself to Paris with this French Onion pizza that is a decadent and delicious combination of flavors. It starts with a base of imported gruyere cheese, known for its nutty and savory taste. On top of the cheese, the pizza is generously topped with caramelized onions, which add a sweet and savory flavor to the dish. To elevate the flavor even further, the pizza is then finished with a generous amount of demi-glace, a rich and flavorful sauce made from reduced stock. The combination of the caramelized onions and the demi-glace creates a deep and complex flavor profile that is sure to satisfy any palate. To finish off the pizza, it is sprinkled with freshly ground black pepper, which adds a subtle heat and depth of flavor, and grated 18-month aged Parmigiano Reggiano, a tangy and nutty Italian cheese that adds a sharpness and complexity to the dish. All of these ingredients come together to create a mouthwatering French Onion pizza that is sure to delight pizza lovers looking for a rich and indulgent treat.

This pizza is a flavorful and indulgent creation that features high-quality ingredients and a unique combination of flavors. It starts with a base of Lioni Latticini fresh mozzarella, known for its creamy and milky flavor, and is layered with tangy pecorino Romano cheese. Instead of traditional tomato sauce, this pizza relies on the richness of the cheeses and the star of the show: hot fennel sausage. The hot fennel sausage is custom made by Dave & Tony's Salumeria, located right up the block, and adds a spicy and savory kick to the pizza. The sausage is complemented by the addition of roasted broccoli rabe with slivered garlic, which adds a slightly bitter and nutty taste to the dish. To finish off the pizza, it is topped with a sage butter, which adds an herby and buttery flavor to the dish. It is then generously sprinkled with 18-month aged Parmigiano Reggiano, a tangy and nutty Italian cheese, and fresh ground black pepper, which adds a subtle heat and depth of flavor.

This pizza, known as the Trifecta, is a delectable creation that features Lioni Latticini fresh mozzarella and a seasoned tomato sauce as its base. After baking, a generous amount of vodka sauce is added, along with swirls of pesto to create a visually stunning dish that is sure to impress on Instagram. To finish off this culinary masterpiece, freshly-ground black pepper and grated 18-month aged Parmigiano Reggiano are sprinkled on top. The Trifecta pays homage to two iconic pizzerias, Joe & Pat's on Staten Island (The Tri-Pie) and Rubirosa (The Tie-Dye), and is sure to leave a lasting impression on your taste buds.

Imagine a mouth-watering pizza that starts with a bed of rich, flavorful tomato sauce, generously topped with plump and juicy roasted grape tomatoes (Mars). On top of this heavenly base, rings of creamy straciatella cheese gently circle a perfectly decadent Lioni burrata cheese (Saturn). As if that weren't enough, this masterpiece is then drizzled with extra virgin olive oil, sprinkled with freshly cracked black pepper, and finished with a delicate touch of sea salt. The combination of flavors and textures is simply sublime - each bite is a harmonious blend of tangy, creamy, and salty, with a subtle sweetness from the roasted tomatoes that rounds it all out.

This pizza is as simple as it gets, yet it packs a flavorful punch that will leave your taste buds begging for more. The star of the show is the tomato sauce, which is made from plump, juicy tomatoes that have been seasoned with fragrant Sicilian oregano, sea salt, and slivered garlic. The sauce is rich, tangy, and bursting with umami flavors that perfectly complement the other ingredients. After the pizza has been baked to perfection, it is finished off with a generous sprinkle of freshly ground black pepper, a drizzle of extra virgin olive oil, and a generous dusting of 18-month aged Parmigiano Reggiano. The black pepper adds a subtle kick to the pizza, while the olive oil adds a luxurious richness and the Parmigiano Reggiano adds a nutty, savory flavor that ties everything together.

We start with a base of our perfectly seasoned tomato sauce, which is made with ripe, juicy tomatoes and just the right blend of herbs and spices. On top of that, we add generous amounts of creamy Lioni Latticini fresh mozzarella, which melts perfectly in the oven and creates a heavenly texture. Next up is the star of the show: roasted broccoli rabe with garlic slivers. This flavorful vegetable is roasted to perfection, with crispy edges and tender, flavorful insides that perfectly complement the other ingredients on the pizza. We also add a generous helping of herbes de Provence mushrooms, which have been seasoned with fragrant herbs and spices and add a deliciously earthy flavor to the pizza. Balsamic red onions add a touch of sweetness and tanginess, while fresh Roma tomatoes add a burst of juicy freshness. Finally, we top the pizza with freshly-ground black pepper and grated 18-month aged Parmigiano Reggiano, which add a subtle kick and a nutty, savory flavor that ties everything together.

If you're a fan of traditional pizza flavors, this one is sure to hit the spot. We start with a simple yet delicious base of Lioni Latticini fresh mozzarella and seasoned tomatoes. The cheese is creamy and melts perfectly in the oven, while the seasoned tomatoes provide a tangy and flavorful contrast. After the pizza has been baked to perfection, we finish it off with a sprinkle of freshly-ground black pepper and grated 18-month aged Parmigiano Reggiano. The black pepper adds a subtle heat and depth of flavor, while the Parmigiano Reggiano adds a nutty, savory richness that ties everything together. The result is a classic pizza that is both comforting and satisfying, with a perfect balance of cheese, sauce, and toppings. It's the kind of pizza that you can enjoy any day of the week, whether you're looking for a quick lunch or a delicious dinner with friends and family.

Each bite of this pizza is a celebration of Italian flavors, with the spicy sausage, sweet peppers and onions, tangy tomato sauce, and creamy mozzarella coming together in perfect harmony. The star of the show is our custom-made hot fennel sausage from Dave & Tony's Salumeria, which is located just up the block on 30th Avenue. This flavorful sausage is the perfect balance of spicy and savory, with just the right amount of fennel and other herbs and spices to make your taste buds sing. We pair the sausage with house-roasted peppers and balsamic red onions, which add a touch of sweetness and tanginess to the pizza. The combination of these toppings creates a delicious harmony of flavors that perfectly complements the tomato sauce and fresh mozzarella from Lioni's.

Named after the late underboss of the Colombo family, this pizza is a celebration of bold flavors and indulgent toppings, with the perfect balance of spice, heat, and tanginess. We start with a base of Lioni Latticini fresh mozzarella and seasoned tomatoes, which provide a creamy and tangy foundation for the other toppings. Next up is Hormel Rosa Grande pepperoni, which adds a touch of spicy, savory goodness to the pizza. We also include our exclusive hot fennel sausage made by Dave & Tony's Salumeria, which has just the right amount of heat and flavor to make your taste buds sing. Balsamic red onions add a touch of sweetness and tanginess, while herbes de Provence mushrooms add a fragrant and earthy flavor to the mix. The combination of these toppings creates a delicious harmony of flavors that perfectly complements the tomato sauce and fresh mozzarella. After the pizza has been baked to perfection, we finish it off with a sprinkle of freshly-ground black pepper and grated 18-month aged Parmigiano Reggiano.

Get ready to enjoy a flavor explosion with our Chicken-Bacon-Ranch pizza! We start with a base of Lioni Fresh Mozzarella, sliced pieces of our house chicken cutlets are placed on top, providing a savory and juicy protein to the mix. Next up is Tarska Bacon from Muncan 43rd/Broadway in Astoria, which is crispy, smoky, and adds the perfect touch of saltiness to the pizza. Our house-made ranch dressing is drizzled over the top, adding a creamy and tangy flavor that perfectly complements the other toppings. Fresh chopped scallions are sprinkled on top, providing a fresh and crunchy texture, and our 18-month aged parmigiano reggiano and fresh black pepper finish off the pizza, adding a nutty and savory richness. Each bite of this pizza is a celebration of bold and indulgent flavors, with the perfect balance of smokiness, saltiness, creaminess, and tanginess.

Prepare to be wowed by our show-stopping pizza! We start with a base of Lioni Latticini fresh mozzarella, which provides the perfect creamy and melty foundation for the toppings to come. But this pizza is all about the pepperoni – we use not one, but two types of Hormel Rosa Grande pepperoni to create a deliciously indulgent flavor experience. One of the pepperoni types is slightly thinner than the other, which allows it to cup and char perfectly in the oven. This creates a deliciously crispy and savory texture that perfectly complements the other toppings. After the pizza comes out of the oven, we generously apply our famous vodka sauce, which is creamy and tangy and provides the perfect counterpoint to the pepperoni. We then top the pizza with fresh ground black pepper and grated 18-month aged Parmigiano Reggiano, which add a subtle heat and nutty richness to the mix. Each bite of this pizza is a celebration of indulgent flavors and textures, with the perfect balance of creaminess, spiciness, and savory goodness. It's the perfect pizza for anyone who loves to indulge in delicious and satisfying flavors, and who isn't afraid to go all-out when it comes to pepperoni.

If you're looking for a pizza that is both simple and full of flavor, then our Anchovy pizza is the perfect choice for you. Instead of mozzarella cheese, we start with a base of our delicious tomato sauce, which is seasoned with a blend of Sicilian oregano, slivered garlic, and Italian anchovies. The anchovies provide a rich and savory flavor that perfectly complements the sweetness of the tomato sauce, giving the pizza a delicious umami flavor that is sure to delight your taste buds. After baking the pizza to perfection, we finish it off with a drizzle of extra virgin olive oil, which adds a fruity and slightly bitter flavor that perfectly complements the other ingredients. Finally, we sprinkle on a generous helping of grated 18-month aged Parmigiano Reggiano, which provides a rich and nutty flavor that perfectly rounds out the other ingredients.

Simple and classic, our Margherita pizza is a celebration of delicious flavors, with the perfect balance of creaminess, tanginess, and savory goodness. We start with a base of Fior Di Latte, which is a fresh and creamy cow's milk cheese that perfectly complements the other toppings. We then drizzle on a generous glug of extra virgin olive oil, which provides a rich and fruity flavor that perfectly enhances the tomato sauce. The tomato sauce itself is seasoned to perfection, with a blend of spices and herbs that perfectly complement the sweetness of the tomatoes. Finally, we bake the pizza to perfection, allowing the cheese to melt and bubble and the crust to become perfectly crispy and golden brown. It's the perfect pizza for anyone who loves classic Italian flavors and who appreciates the beauty of simplicity.

This is our riff on the classic Roman pasta dish: of course we start with Lioni Latticini fresh mozzarella as the base with plenty of pecorino Romano, and guanciale from Salumeria Biellese + a farm fresh egg. Post-bake the pie gets plenty of fresh ground black pepper (the black pepper is why it's called carbonara!) and a generous amount of 18-month aged Parmigiano Reggiano.

Lioni Latticini fresh mozzarella as the base with pecorino Romano (no tomato sauce) and the star of the show: Hot Fennel Sausage custom made for us by Dave & Tony's Salumeria right up the block! We add roasted broccoli rabe with slivered garlic and top the pie post-bake with sage butter, 18-month aged Parmigiano Reggiano & fresh ground black pepper.

Transport yourself to Paris with this pie! Imported gruyere as the base gets topped with caramelized onions and a generous amount of demi- glace, along with fresh ground black pepper & grated 18-month aged Parmigiano Reggiano.

Imported Gruyere, Balsamic Red Onions, Herbes de Provence Mushrooms. Finished post-bake with fresh ground black pepper and grated 18-month aged Parmigiano Reggiano.

This is our ode to Joe & Pat's on Staten Island (The Tri-Pie) and Rubirosa (The Tie-Dye). We start with Lioni Latticini fresh mozzarella & our seasoned tomato sauce, then add our vodka sauce post-bake and finish off with swirls of pesto. Of course we top it all with freshly-ground black pepper and grated 18-month aged Parmigiano Reggiano. Have your phones ready - this pie is made for Instagram!

On a bed of our tomato sauce and roasted grape tomatoes (Mars), rings of straciatella circles a Lioni burrata (Saturn) glugged with extra virgin olive oil, fresh black pepper and sea salt. It's as decadent as it is beautiful.

This is as simple as it gets: our tomato sauce seasoned with Sicilian oregano, sea salt & slivered garlic. Finished post-bake with black pepper, a glug of extra virgin olive oil and 18-month aged Parmigiano Reggiano.

(No Mozzarella) A simple classic: our tomato sauce seasoned with Sicilian oregano, slivered garlic, and Italian anchovies. Finished post-bake with black pepper, a glug of extra virgin olive oil and 18-month aged Parmigiano Reggiano.

This is our classic pie with Lioni Latticini fresh mozzarella & seasoned tomatoes. Finished post-bake with fresh ground black pepper & grated 18-month aged Parmigiano Reggiano.

This pie reminds me of the feast of San Gennaro. The star of the show is our custom-made hot fennel sausage from Dave & Tony's Salumeria up the block on 30th Avenue. We pair the sausage with house roasted peppers and balsamic red onions. Of course this is all married with our tomato sauce and fresh mozzarella from Lioni's.

This pie is named after Sonny Franzese, the late underboss of the Colombo family. We start (of course) with Lioni Latticini fresh mozzarella and our seasoned tomatoes, then top with Hormel Rosa Grande pepperoni, hot fennel sausage made exclusively for us by Dave & Tony's Salumeria, balsamic red onions and herbes de Provence mushrooms. Of course we finish off the pie post-bake with fresh ground black pepper and 18-month aged Parmigiano Reggiano. This is a pie fit for a king - or at least an Underboss...

Lioni Latticini fresh mozzarella, seasoned tomato sauce, roasted broccoli rabe with garlic slivers, herbes de Provence mushrooms, balsamic red onions & fresh Roma tomatoes. Topped post-bake with freshly-ground black pepper & grated 18-month aged Parmigiano Reggiano.

This is our show -stopper!!! We start with Lioni Latticini fresh mozzarella and add not one but two types of Hormel Rosa Grande pepperoni (one is slightly thinner than the other - a bit obsessive, but that's how we roll!!) that cups and chars perfectly. After the pie comes out of the oven we generously apply our famous vodka sauce and top that with fresh ground black pepper and grated 18-month aged Parmigiano Reggiano.

Start with a base of Numu vegan mozzarella and our seasoned tomato sauce and choose from our wide selection of vegan-friendly toppings!

I wasn't going to offer a vegan pie until I discovered Numu vegan mozzarella (from Brooklyn). Numu pairs perfectly with our seasoned tomato sauce - melts and tastes like the real thing!

This one packs a wallop! Numu Vegan Mozzarella & our seasoned tomato sauce, vegan pepperoni, vegan Italian sausage, roasted peppers and balsamic red onions. Finished post bake with freshly-ground black pepper.

Numu Vegan Mozzarella and our seasoned tomato sauce with roasted broccoli rabe & slivered garlic, herbes de Provence mushrooms, balsamic red onions and vegan meatballs from Happy Little Plants.

Numu Vegan Mozzarella, our seasoned tomatoes and vegan pepperoni from Happy Little Plants.

Chicken - Bacon - Ranch Sitting on top of Lioni Fresh Mozzarella, sliced pieces of our house chicken cutlets, Tarska Bacon from (Muncan 43rd/Broadway in Astoria) and our house-made ranch dressing. Finished with fresh chopped scallions and off course our 18-month aged parmigiano reggiano and fresh black pepper.

Lioni Latticini fresh mozzarella as the base with pecorino Romano (no tomato sauce) and the star of the show: Hot Fennel Sausage custom made for us by Dave & Tony's Salumeria right up the block! We add roasted broccoli rabe with slivered garlic and top the pie post-bake with sage butter, 18-month aged Parmigiano Reggiano & fresh ground black pepper.

This is our riff on the classic Roman pasta dish: of course we start with Lioni Latticini fresh mozzarella as the base with plenty of pecorino Romano, and guanciale from Salumeria Biellese + a farm fresh egg. Post-bake the pie gets plenty of fresh ground black pepper (the black pepper is why it's called carbonara!) and a generous amount of 18-month aged Parmigiano Reggiano.

Transport yourself to Paris with this pie! Imported gruyere as the base gets topped with caramelized onions and a generous amount of demi- glace, along with fresh ground black pepper & grated 18-month aged Parmigiano Reggiano.

Imported Gruyere, Balsamic Red Onions, Herbes de Provence Mushrooms. Finished post-bake with fresh ground black pepper and grated 18-month aged Parmigiano Reggiano.

Our take on the classic pie from Naples. Ciliegine ("cherry") mozzarella from Lioni Latticini, tomato sauce seasoned with Sicilian oregano & strips of olive-oil flashed basil. Post-bake we add a glug of extra virgin olive oil, freshly grated Parmigiano Reggiano and fresh ground black pepper. This is the little black dress of pizza: simple, elegant and always in style.

This is as simple as it gets: our tomato sauce seasoned with Sicilian oregano, olive-oil flashed basil, sea salt & slivered garlic. Finished post-bake with black pepper, a glug of extra virgin olive oil and 18-month aged Parmigiano Reggiano.

Our first collaboration with Mike's Hot Honey - debuting their new Extra Hot Honey that ramps the heat up to the next level. We start with our Sicilian with deep fried bottom crust and top it with fresh mozzarella and roasted tomatoes. Post-bake we had a whole burrata to each slice (8 in total) and top it generously with Mike's Extra Hot Honey. The cherry on top is actually a roasted serrano pepper, perfect for one last kiss of heat...