Nick's Pizza

This was a pretty delicious pizza. Needed some light napkin dabbing to prevent the cheese from sliding off, but the crust was phenomenal. Sauce was good, could not comment on it too much since the flavor didn't stand out. The cheese was a bit on the too salty side. But altogether, it still makes you want a third. I'd come here again.

Nick’s has been serving self-proclaimed “traditional thin crust pizza” since 1969. While it’s a little thicker than true thin crust, it’s certainly light as a feather. The slices go down very easily, like water. The dough has pretty good flavor, a firm undercarriage, minimal flop, not paper thin, but just thin enough, leading to a crunchy crust with excellent texture. The cheese is also thinnish, semi-creamy, a notch above average, melted very well. The problem lies within the sauce, not regarding flavor but in terms of quantity. The bulk of the sauce is huddled near the crust, extremely scant underneath the cheese. The flavor is somewhat hard to gauge due to the lack of sauce, but the amount shouldering the crust is delicious. Aside from the dearth of sauce, the rest of the ingredients are incredibly solid and salvage the overall score. Another smattering of sauce could easily boost this rating to the upper 7s and potentially low 8s. There’s room for improvement and plenty to work with here.

Open 50 years. This is my 50th review, Nick's. So my friend works in Stamford and his job has been trying out pizzas in the area. He brought me some. I liked it okay. Video review says otherwise, but what I got was very thin and light. It's well matched to the amount of cheese and sauce on the pie. Cheese to sauce-wise, I think this pie needed more sauce. Mozzerella was low moisture and not gressy. But the sauce was pasty and dried out. And yes, I'm accounting for the fact that I didn't get the pie fresh. I reheated it with the pan/water/foil method. I think my main issue with this pizza was that it was too dry. Like I said, not enough sauce and the crust itself was like toasty dry. It did the thing where it cracked into techtonic plates. It didn't look like they floured the dough on the bottom either. A runnier more herbaceous sauce with grated cheese and a more alive dough, I would like a lot better. Out of all the quintessential New York style pizza I've had in Stamford, I like Sorrento's the best by far.

Not the traditional cheese (which is also great) but vodka pie with chicken cutlet was fire. Love how thin their pies are

great crust for a regular pizza oven. marinara pie also tasty.

Good solid local pie. Drive like 7 to ten minutes for it. Not any more. I will say they got some good crunch going on here tho. GO GET SOME CRUNCH.

Pepperoni pizza

A nice pie for not being brick oven. Nice thin consistent crust with a very distinct flavor. Sauce and cheese mixture is just right. My go to pizza in stamford other than Colony and Remos.

Tangy sauce not too sweet Neapolitan pie. Cheese was nice but the crust would have been a 8.2 if it was coal fired. All in all decent slice of pie would eat again.