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Should pizza be allowed to burn eventhough it is baked in a coal oven?

asianteasets | Sep 10, 201111:03 AM

I just got back from eating pizza at Totonno's Pizzeria on Neptune Avenue near Stillwell Avenue in Coney Island, where it is reported to have really great pizza. I hadn't been there since the 80's, so I thought that I would like to try and see if it was still as good as it was then ( even though they burned the underside of the crust. Well, of course their prices went up, and the pie got much smaller.

When the pie was brought to the table I could see that the crust hadn't bubbled up, which I was always used to when eating at a really good pizzeria. When I lifted up a slice it was stiff and bendable and it was really burnt on the bottom. I remembered that when I was last there it was also burnt bunt nothing like this. When I asked the waitress if they always burnt the crust, her retort was that that is way it was supposed to be because it is baked in a coal oven, and that she know pizza. I didn't want to argue with her so I just left, and decided to post this here to get a consensus of opinions.


Totonno's Pizzeria Napolitano
1524 Neptune Ave, Brooklyn, NY 11224

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