🚨BEST IN THE BRONX ALERT🚨 Established in the Morris Park section of the Bronx in 1989, current owner Richie DiNardo took over the joint in 2006. In keeping up with the tradition of the original pizzeria, they serve thick, heavy, doughy, well-balanced and filling traditional football pizzas. Zero crisp but very firm, with minimal flop except for the tip of the huge slices, the dough has outstanding flavor, made with that signature NYC water; but the texture is very soft and crunchless, including the doughy crust. All of the ingredients are balanced perfectly, with a terrific dough-to-sauce-to-cheese ratio equal in levels of thickness. They use a beautifully melted mozzarella blend, with a lava-like, oozy flow to go along with fantastic pungent flavor from the low moisture mozz. The grease levels are extremely manageable, providing just enough lube for each slice, without intruding upon the ingredients. One of my favorite aspects of the pie is the hearty and sensational sauce. Bursting with sweet tomato flavor, the sauce is zippy & zesty with a touch of tang, paired perfectly with the cheese and compliments the dough as well. The quality ingredients are what separates this pie from standard football pizzas. In the battle of taste vs texture, the taste is strong enough to lead the way without any crisp or crunch. Thick and filling, soft but firm, and delightfully delicious, this is one of the better pizzas in the Bronx and about as solid as football pizza can be without crisp. Overall, just a really well-constructed pie, topped with quality ingredients makes this travel worthy if you enjoy traditional and tasty softer football pizza. They’re also known for their chicken vodka pies which I will definitely try next time I’m in the BX.
