Totonno's
Pizza restaurant · Coney Island ·
Coal-oven pizza institution serving thin-crust pies since 1924
Coal-oven pizza institution serving thin-crust pies since 1924
"In 1924, Calvin Coolidge won a presidential election, Marlon Brando was born, and Totonno’s opened in Coney Island. And, after 90+ years, they still make an extremely good coal-oven pizza. The spot was originally opened by someone who worked at NYC’s first-ever pizza place, Lombardi’s, in Nolita. His family (mainly his granddaughters Cookie and Antoinette) still runs the show with just two menu items: small and large pies. The crust leans on the thinner side, and each pizza comes covered in equal parts cheese and tomato sauce, almost like a red-and-white leopard print. Just be sure to eat your pizza quickly, because the crust won’t stay crispy forever. This is, of course, a metaphor for life, and it’s yet another thing this old-school place in Coney Island has to offer. Food Rundown Pizza It’s all about the crust out here. Thin, crispy, and charred in all the right places. Pies don’t come cheap ($21 for an eight-slice large) but the homemade mozzarella and fresh dough are well worth the splurge. We’re partial to the plain, but you also can’t go wrong by adding a few toppings here." - Team Infatuation
"Since 1924, crowds have been gathering for the thin-crust coal oven pizza at Totonno's. They use the finest Italian ingredients, such as handmade mozzarella imported from Italy and dough made daily in house. The family owned restaurant is a James Beard Award winner and consistently ranks toward the top of popular “best pizza” lists." - work x work
"After more than a century, Totonno's still makes an extremely good coal-oven pizza. This institution was originally opened by someone who worked at NYC’s first-ever pizzeria, Lombardi’s. It’s all about the crust out here—thin, crispy, and charred in all the right places—and each pizza comes covered in equal parts cheese and tomato sauce, almost like a red-and-white leopard print. Totonno's is currently open Saturdays and Sundays, from 12-5:30pm." - molly fitzpatrick, bryan kim, will hartman, neha talreja, kenny yang, matt tervooren
"A century-old, coal-oven pizzeria known for its unfussy thin-crust Neapolitan pies."
"Totonno’s Pizzeria Napolitano, open on weekends from noon to 5:30 p.m. for takeout, is known for its thin-crust pizzas made in a coal oven using a century-old family recipe. The pizzeria is currently up for sale." - Eater Staff
