During my recent visit to NYC I had a chance to try Luzzo’s. About a week before, I had visited Una Pizza Napoletana so I was anxious to compare the pizzas produced by both places. I arrived at Luzzo’s at around 5 PM on a Saturday night. At that time of evening, I was only the second patron in the restaurant. For those who are interested, the restaurant is fairly long and narrow, with seating for about 60-70 people. In front of the oven itself, there are larger tables that can accommodate larger groups. Since Luzzo’s takes reservations, that is the area to book for larger groups. Unlike UPN, which basically has Anthony Mangieri and a couple of waitpersons, Luzzo’s has a much larger staff. Given the comparative sizes of the two restaurants, this should not be surprising.
I was hoping to meet and speak about pizza with the owner Michael, but he was scheduled to arrive after I left the restaurant. The pizza maker who was then on duty said he did not speak English. So I cannot add to whatever is already known about the Luzzo pizza dough.
As I did at UPN, I ordered the Pizza Margherita with bufala di mozzarella cheese. I pretty much agree with David’s analysis of the pizza, except that I appear to have liked the pizza more than David did. The cheese was indeed chewier than at UPN, but the tart flavor of the tomato sauce (which was present in abundance) and the softness, lightness, and airiness of the crust were quite pleasing. I agree with David that the crust was not as flavorful as at UPN, but it was still nice.
As between the UPN and Luzzo’s Margherita pizzas, I would give the nod to UPN, mainly because I preferred the Caputo crust to the San Felice crust and the more delicate nature of the bufala. However, since the prices at Luzzo’s are lower than at UPN, by several dollars a pie, one may be able to argue that Luzzo’s is a better value. I would be perfectly satisfied with either pizza.