Is Denino's the same style?
Different style. Denino's is pretty much a standard pizza with grated cheese. It's thin and well made but I think they need to bump up the quality of the cheese. I find it to be better than average but I have very high standards - the local folk really brag about the place.
Joe and Pat's sauce is a bit different. It's ruby red, smooth and covers well and it's topped with sliced or small balls of better grade cheese which gives this pizza its distinct look. I call this my favorite Staten Island pizza, I just wish I had a chance to try Nunzio's to compare.
It seems the owner or one of the owners of Joe and Pat's spent some time working at Nunzio's.
New York Times (2002)
Locations: Where 'Gimme a Slice' Will Always Bring an Echo
By ED LEVINE
N the end, a great slice of pizza is defined by the quality of its ingredients and their ratio to one other. An exemplary slice should have discrete sections of cheese and sauce and a crust that is thin but not too thin. Most pizza these days has a barely visible layer of sauce — it's as though the sauce has gone into exile.
Here are six places that make Neapolitan-style slices worth going out of your way for. (Square Sicilian-style slices deserve their own discussion.) The list is based on this reporter's one-month search of all five boroughs of New York City, with stops at dozens of pizzerias.
DIFARA PIZZA In this nondescript and not altogether tidy storefront in Brooklyn, Domenico DeMarco has been baking transcendent slices for 41 years. He learned the basics of pizza-making at the Queen pizzeria on Court Street in Brooklyn Heights, but the pie he turns out is very much his own invention. A blend of buffalo mozzarella, freshly grated grana padana and whole milk mozzarella, and a combination of fresh and canned San Marzano tomatoes yield a supremely flavorful and tangy slice that would be perfect if the crust were only a trifle more crisp. 1424 Avenue J (East 15th Street), Midwood, Brooklyn; (718) 258-1367.
JOE & PAT'S Giuseppe Pappalardo, an owner, mastered his craft at three legendary Staten Island slice establishments: Nunzio's, Ciro's and Tokie's. His slices are distinguished by a superthin crispy crust. "They're easier to digest," he said, "so you can eat a lot of them." 1758 Victory Boulevard (Manor Road), Four Corners, Staten Island; (718) 981-0887.
JOE'S PIZZA Giuseppi Vitale, who owns Joe's with his father-in-law, Pino Pozzuoli, mastered the art of dough-making at the G&G Bakery in Brooklyn. He is a slice purist: no heroes or pasta are served in his restaurants. Mr. Vitale says his motto is "pride, knowledge and ingredients." It's worth it to have both a regular slice and a fresh mozzarella slice here, just to taste the difference. They both have superbly crisp crust. 233 Bleecker Street (Carmine Street), Greenwich Village, (212) 366-1182, and 7 Carmine Street (Avenue of the Americas) in the Village, (212) 255-3946.
LOUIE & ERNIE'S City officials know a good slice of pizza when they see one: the street in front of Louie & Ernie's has been renamed Ernie Ottuso Square, after one of the owners. A Louie & Ernie's slice is a diminutive triangle of pizza pleasure in which grated cheese and full-cream mozzarella sparingly cover a thin-enough crust. Also worth the calories and the trip are the fried calzone and the white pie, both made with creamy ricotta cheese. A word to the wise, however: don't arrive too late. The pizzeria ends its day when all the dough is used up. "We run out, we run out — that's it," said John Tiso, an owner. "We close." 1300 Crosby Avenue (Waterbury Avenue), Pelham Bay, Bronx; (718) 829-6230.
NUNZIO'S A slice from Nunzio's is a pristine exercise in elegant pizza minimalism. Everything about it is right: the ratio of sauce to cheese, the crisp yet pliant crust and the tangy sauce enlivened by fresh basil. Nunzio's even looks the way a pizzeria should: it is a white stucco shack with a tiny dining room brightened by black and white photos of the original Nunzio's in South Beach, Staten Island. 2155 Hylan Boulevard (Midland Avenue), Grant City, Staten Island; (718) 667-9647.
PATSY'S Patsy's is the only pizzeria left in a century-old Italian neighborhood that once was a hotbed of pizza activity. The adjoining restaurant has tablecloths and a full Italian menu; the slice space has a gorgeous oven, a simple white box that holds the slices, a soda machine and one chair that is nearly always empty. The slices are small; they have just enough cheese and the great crust that can come only from a coal-fired brick oven. 2291 First Avenue (118th Street), East Harlem; (212) 534-9783.