Pizza is a controversial subject in Westchester with many swearing by old-timers like Johnny’s in Mount Vernon, Roma in Tuckahoe and La Manda’s in White Plains. Still others are devoted to Sal’s in Mamaroneck, Dunwoodie in Yonkers, Pizza Fenice in Pelham (a “Best Thing I Ate” in 2024) and USA TODAY Restaurant of the Year winner Pizzeria La Rosa in New Rochelle.
So, what about the places you don’t know about — and should? The spots where sourdough crust reigns, Detroit-style pies are front and center, and an unlikely tuna salad version has earned a cult-like following? No doubt folks will have an opinion on these but the following eight are ones you should know about.
Baci in the Square, Ardsley and Pizziera Baci, Montrose
Chris Weisman, owner of Pizzeria Baci in Montrose, first learned how to make pizza from Gaetano Nardi, the longtime owner of Sicilian in the Square, which had been in the same exact Ardsley square (though not the same address) more than 30 years ago as his newly opened Baci in the Square. So, before Weisman opened his new place in July, he invited his 93-year-old mentor to make the first pizza. Now, his oven is churning out a variety of slices and pies including Detroit pies, pan pies and regular versions.
Options include prosciutto arugula, mushroom truffle, soppressata hot honey, vodka and original NY style, Those who know Weisman’s Montrose location will be familiar with his sourdough pizza — a “Big Cheese” best pizza lohud winner last year. Aside from its easily digestible dough, it’s a winner for its classic New York style, premium ingredients (the generously ladled hand-crushed San Marzano style tomatoes will have you swooning), and Weisman’s sheer dedication to the craft.
Just be warned: The Northern Westchester location does not do slices; only whole pies, while Ardsley does both. They’re also takeout only. 471 Ashford Ave., Ardsley, 914-688-5301, baciinthesquare.com; 2083 Albany Post Road, Montrose, 914-824-0007, pizzeriabaci.com.
Trio Pizza, Baldwin Place
Since opening in March 2024, this pizzeria has earned widespread acclaim for its authentic pies, from classic slices to square versions to its signature “Thinny Thin,” all crafted with premium Italian Caputo flour. Pizza making is treated as both a science and an art here, with four distinct doughs — each mixed at specific temperatures, fermented on its own schedule, and stored under carefully controlled conditions. The meticulous process allows every style to shine, resulting in a near-perfect harmony of crispness, airy texture, and rich flavor.
Among some top-sellers: the Tony Soprano (imported sweet soprresatta, roasted Neapolitan plum tomatoes, fresh mozzarella and basil) which actor Jason Cerbone, aka, Jackie Aprile, Jr. of HBO’s “The Sopranos” fame, was spotted buying last year; Chicken Scarp (with chicken, sweet Italian sausage, sweet and cherry peppers, onion, mozzarella),Trio-Roni (vodka sauce, mozzarella, hot honey, pepperoni) and The Rosey (sliced Idaho potato, burrata, fresh rosemary, caramelized onions, and honey whipped ricotta). They also have a substantial gluten-free menu. 71 US-6, Baldwin Place, 914-628-1202, triopizzany.com.
Gianfranco Pizzeria & Restaurant, North White Plains
“If you know, you know” is the unofficial motto at Gianfranco, a Westchester staple since 1978. While this no-frills spot has a wide variety of slices, pies, pastas, salads and entrees, it’s the tuna salad pizza that’s the standout: a thin layer of marinara topped by a very light (meaning little mayo) tuna salad, shredded lettuce and tomato slices. One could argue it’s more of an open-faced sandwich with pizza crust, but avid followers agree it’s both drive-worthy and one of those dishes you never expect to like until the first bite reigns you in. Just be warned: it’s served cold, not hot. 88 Virginia Road, 914-682-5655, gianfrancopizza.net.
914 Pizza, Harrison
The folks behind this year-old place — cousins John Hughes (of Cosimo & Johnny’s Pizzeria in Eastchester) and Victoria Tiso (of Tori T’s Pizzeria in Malverne) — know pizza. The two grew up in the biz and strongly believe in combining the old-school foundation they learned from their family with modern techniques. They also love evolving, with a willingness to keep learning. At 914, which opened last June, they make four distinct styles of pizza including lots of drool-worthy Detroit styles. Every dough is property fermented to develop better flavor, texture and digestibility and all pizzas are made with premium unbleached, unbromated flour. 125 Halstead Ave., 914-698-1313, 914pizzaharrison.com.
Pizzetiéllo, Pearl River
Neapolitan pies take center stage at this Pearl River eatery where pizzaiolo owner Daniel Nizzardini turns out beautifully-blistered pizzas using an 18-year-old Italian-style mother dough. The starter is fed with house-milled flour made from organic ancient grains grown in New York State, reflecting Nizzardini’s detailed approach to every ingredient. That commitment extends beyond the dough, with much of the menu built around carefully sourced products from Italy and the Hudson Valley.
He’s just as exacting with his gluten-free pizzas, which follow the pinsa philosophy by using a blend of rice flours to create a gluten-free sourdough starter. The shells are baked fresh every morning, but limited kitchen space means only a small number are made each day. If you have your heart set on one, it’s worth calling ahead to check on availability; these are some of the best gluten-free pizzas in the area. 41 E Central Ave., 845-735-3176, pizzetiello.com.
Pan and Peel Pizza, Pearl River
“From tradition to table” is the guiding philosophy at Pan and Peel, tucked inside Gentle Giant Brewing Co. The dough is handcrafted with unbleached, unbromated flour and fermented for days to develop its signature texture, while the sauce starts with whole peeled tomatoes imported from Italy. The mozzarella is also made fresh in-house every day. That attention to detail, along with time-honored techniques, come together in a pizza that lands somewhere between New York and Neapolitan styles. Paired with super fresh beer, it’s the perfect combo. 5 N Main St., 845-825-0451, panandpeel.com.
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Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter.
This article originally appeared on Rockland/Westchester Journal News: 8 Westchester, Rockland pizzerias you may not know about (but should)
Reporting by Jeanne Muchnick, Rockland/Westchester Journal News / Rockland/Westchester Journal News
USA TODAY Network via Reuters Connect
By Jeanne Muchnick, Rockland/Westchester Journal News | USA TODAY Network
