Luigi's Pizza

"While the future of New York’s old-school slice shop hangs in balance, as they try to keep up with the new players, the ones that do it best know that consistency is key. Luigi’s Pizza, open since 1973 in South Slope, is run by Gio Lanzo, the son of its late founder Luigi, who has kept the recipe the same all these years later." - Emma Orlow, Eater Staff

"Luigi’s opened in 1973 in the same well-worn premises near Green-Wood Cemetery. And now, it’s run by Gio Lanzo, whose father-founder Luigi died a few years ago. The pizza is still being made the same way it has been for the last 51 years. Get a grandma-slice broccoli rabe pizza, a white pie, or a regular pizza with fresh mozzarella or vodka sauce." - Robert Sietsema, Eater Staff

"Luigi’s opened in 1973 in the same well-worn premises near Green-Wood Cemetery. and is now run by Gio Lanzo, whose father-founder Luigi died a few years ago. Pizza has been made there the same way for the last 50 years. Get a grandma-slice broccoli rabe pizza, a white pie, a soppressata slice flecked with green onion, or a regular pizza with fresh mozzarella or vodka sauce." - Robert Sietsema

"Hearty, fold-worthy slices from a shop that looks like it hasn't changed a thing since it opened in 1973. Owner Giovanni will toss the dough high in the air, ladle the sauce on like a master's brush to canvas, then make sure your pie turns out just right." - Jason Powers

"“Don’t fix it if it ain’t broke,” says Gio Lanzo, the owner of Luigi’s in Brooklyn, which opened in 1973. Lanzo’s father, Luigi, passed away two years ago, so Lanzo is the head pizzaman these days, tossing dough between two balled-up fists. Pizza at Luigi’s has been made the same way for the last 50 years." - Mahira Rivers