Philomena's Pizza

Well-constructed slice that offers flavor despite the slight subtleness of its sauce. Thin and foldable with solid undercarriage. The basil didn’t add much, though.

First ever New York slice what do want what more can you ask for

Super think crust with a good crisp. Nice tang to the sauce. The cheese I’m not the biggest fan of. Really good slice; not great

🤴🏻KING OF QUEENS ALERT👸🏻 🗽BEST OF NEW YORK ALERT🗽 Named after his daughter, Philomena’s was founded by “pizza dough genius” Dave Acocella in 2018. With apprenticeships under legendary Paul Giannone of Paulie Gee’s in Brooklyn & pizza wizard Gino Sorbillo, Acocella has a very impressive background in the business. Serving artisan pizza, he specializes in New York style (which is what I got), Neapolitan pies & Roman style inspired squares. The dough undergoes a serious 3 to 5 day fermentation process, creating higher hydration levels, requiring longer baking times & ultimately entails an easier digestion process for pizza-lovers. Classed up with some fresh basil & shaved Parmigiano, this is a sharp-looking 18” NY style pie that’s thinnish, light & airy with a rather tangy sourdough flavor. More soft & chewy than crispy, the dough has a beautifully charred undercarriage & crust that packs a decent amount of crunch. Fantastically firm with zero flop, the dough is also uniquely tasty thanks to the meticulous fermentation process in which the attention to detail is evident. The shredded mozzarella cheese blend is light & tight, slightly salty & moderately oily, creating an orange tinge, but still plenty flavorful. Lacking a creamy consistency, the mozz is actually marvelously melty, topped with shaved Parmigiano that yields a sharp & pungent taste. The sauce is somewhat subdued with a modest grease flow encroaching upon the flavor, rendering a mild saltiness, while remaining mostly savory. Amiss of sweetness, the sauce is more tangy & zesty, well-seasoned with plenty of kick but not quite as strong as the flavor of the dough, which dominates the pie in both taste & texture. A slightly sweeter sauce might help balance all of the flavors but this pizza grows on you, getting better & better with each bite. A lot of thought & care goes into the making of every pie & it shows. Overall, this is definitely destination pizza, well-constructed with quality taste & texture putting it among the top spots in Queens & all of New York.

Crust is great. Cheese/sauce combo is perfect. Only knock is it could be a bit thinner otherwise could have have been an 8.5

Th best pizza I’ve had in had in NY and I’ve had them all. Fresh sauce. Crunchy under carriage, crisp crust with a soft interior. Definition of my pie. Unique mix of cheese. Prez scored this one well but not well enough

Just an absolute beast of a slice.. everything done wonderfully, don’t change a thing.

Best pizza on our tour it’s nice and crunchy the sauce is so good

Hidden gem pizzeria .It's tucked away in Sunnyside but worth it. Perfectly crisp crust and fresh toppings

When I saw the review, I felt Portnoy underscored this one. Now that I had it, and I like it better than he does, I get why *he* didn't go above an 8 even though I think it deserves it. It's a good slice. The crust here is a standout, fermented 72 hours, and made with a lower gluten flour than the typical high gluten stuff. It's a *light* crust. I love that. I've grown to hate chewy, dense, dry, crunchy crusts. Crispy yet light to chew all the way. This slice get that lightness down and avoids all those downfalls, but doesn't quite get the crispiness part down, which is fine, but would put it in the elite class. I feel it could use more sauce and cheese coverage up to the cornicione. It was a bit oily. But they were generous with the optional, added parm and the basil added was just the right amount. That Sicilian was the lightest one I've ever had. It's hard to even describe. I like this better than the crunchy/pillowy contrast you get in great Sicilan I've had. I'd rate it higher than the round, actually 8.5. But I'm gonna score the round here.

They do a nice job here. Apparently there’s something special with the dough - it tasted good, but a bit thick. The added shredded cheese on top was a nice touch and wasn’t overbearing. Square was dec

Best pizza in Queens. Had this and the Raging Bull slice which was so full of flavor and the right amount of spice to it. Dave really is passionate with his craft and is very warm and welcoming. This is a place that must be visited without a doubt.

Fantastic pie. A great flavor from the grated parm. Light slice with airy yet crunchy crust. Highly recommend. Did take 50 minutes to get it, but they were busy after Dave’s review.

Best slice I’ve had in nyc area

Sauce is great, amazing crust and char, dough very well seasoned. Overall a very solid pie, being pretty hungry a 12” personal wasn’t enough.

Philomena’s is next level. They have a 72 hour fermentation process for their dough and it makes for an incredible crust. The sauce has so much flavor. Perfect cheese ratio and they are generous with the fresh basil and shaved Parmesan. This is the best pizza in NYC.

Best classic slice in NYC. Sprinkled with parm and a light touch of basil. Where’s Portnoy when we need him?

Delicious.