Hand-tossed New York style pizza. Coal-fired. Served hot. No frills, no shortcuts — just damn good pizza since 1992.






Sal Marino opened the first window on Flatbush Ave with $800 and a dream. No fancy decor, no table service — just the best slice on the block for two bucks.
Three decades later, not much has changed. The dough still rises overnight. The sauce is still Sal's recipe. The oven still runs hot. If it ain't broke, don't fix it.
Pickup, delivery, or catering — we've got you covered. Large orders? Call ahead and we'll have it ready when you walk in.