Great review! Best ever! I make pizza for my grandson and myself for our Saturday pizza and movie nights, and your wonderful, thorough review gave me so much information to try on my next NY style pie. I grew up 2 blocks from Luigi's, in the 50's, long before his pizzzeria was opened and at 84, I'll never get there in person. So my next pie will have what little I've learned about his - uncooked sauce, parmesan or maybe pecorino (because you said t had a funky aroma), grated mozz,(probably grande, which I can't get in Oregon, but I can get Boars head deli mozz), lots of oregano (I use dried Sicilian), and olive oil.I Someone noticed his oven was set at 550F. I just wish I knew what flour he uses. It may be All trumps (that's what I've been using lately).I know his dough goes through a few different time and temperature fermentation changes (I do a 3 day Cold Ferment on my dough). Thank you so very much! Life is good!
I remember when Luigi opened that place n 1973. I was 23 years old then. Luigi was a pie man at Lenny’s Pizza on 5th Avenue and Prospect ave. I new the original Lenny too. Lived right up the block on 20th. St. & 6th. Ave.
@@merphinesitorus1928 I went to P.S. 146, JHS 10 then John Jay and yes, the whole area has changed. Glad I moved out in 1995. Very glad when I grew up there at that time.
I recognized that place right away from when Frank Pinello visited it on the Pizza Show. That pizza looks excellent. I noticed that you didn’t say much about the sauce, though. I’m getting that’s probably the only thing keeping it from getting a higher rating?
Yeah I think with some NY slices the main component is the cheese, it had enough sauce on it being it was so thin. I typically don’t score NY style pizzas higher than a low 8
If you watch my review again, note the beginning when the man dusted grated cheese onto the pie. And then go back and watch my livestream at Luigi's, a year later and note that there wasn't any grated cheese being sprinkled on the pizza this time...so it may have changed since the last time i reviewed it.
Personally, I definitely think this is a tastier slice than Lucali. The owner Gio is an amazing guy as well. The way you got your slice is easy 9.0 for me. Great review as always
Luigi was his father. Okay...yes, I can understand why anyone would rate it a 9! Close to my score. I didn’t think it was tastier than Lucali but I liked the crust better.
I'm quite sure the pizza was not as thin in the'70s. Slices were heavier but as most pizza places have done, they skimp on dough to get more money out of their pies. Not my style, they have lost the true New York slice, if you're as old as I am you would remember that we didn't speak "thin crust" in the '70s and '80s.
Out of all your Reviews that spot is my Favorite. And the pizza mist like my style and recipe. So this is the part if life I cook much like. Meaning in the same plane. Of mental orbit.
Actually it's more like the John Lindsay and Abe Beame era since Lindsay was mayor until the end of 1973. Beame replaced Lindsay in 1974 until Koch came in 1978.
This has become my favorite pizzeria. Incredible pizza. The Sicilian is their best slice followed by regular. The owner, Giovanni is an awesome guy. 8.3 is too low a score. For me it's a 9.5.
MARGHERITA is my fav, I was there yesterday with Here Be Barr and hung out with Gio all afternoon. I tried all of his pizzas . MARGHERITA is my fav. I just like brick oven pizza more …
@@nycboyforlife Check out Conzo's Pizza review that Portnoy did recently. That is more of my type of pizza that I would put in a 9 category. That being said, Luigi's makes one of the best traditional NY style Pizzas in the world IMO.
Dude, gotta come up to Boston and to the North End and go to the original Regina's . Been there since 1926. put a little of their red crushed pepper on it and you are in Pizza Heave. few other good ones around but Regina's is the best at least was back in day, been a while since I have been. Think you would like the North End overall.
Oh I absolutely plan on it! I was supposed to go to Boston recently but changed plans and went to Philadelphia. Both are my type of towns, a little similar, and yes, Regina's is my first stop if I ever visit Boston.
@Charlie Evans that is the other one was going to say, never had it myself i am north if the city and very rarely around there but never heard a bad word
LOL. Not in DiFara category? DiFara used to be great until the tourists and occasional celebrities took it over. I remember going there for a quiet meal on Sunday afternoons around 2004. It was fantastic back then. DiFara slices were also larger back then.
I'll take your word for it. I still love DiFara though....and yes, I wouldn't compare it to DiFara, two very different styles of pizza. DiFara is a three cheese, the Sicilian they make contains bufala mozzarella and they are more Italian/ Brooklyn. Luigi's is Brooklyn classic.
@@richolive22 It was not as well done when I had it during my livestream like it was when I reviewed it last year. Go check out both vids. Maybe it was just bad luck. It's possible that they rush the pies out because they are so busy now.
I don’t really do toppings that much , but yes they do toppings. But only on cheese pizzas. They do make white pies too. But they don’t make gourmet pizzas like shrimp scampi pies or chicken Marsala etc.
Yes I've met Gio twice since this video lol, he told me a lot about his dad. I wanna go do his Marg pie next, gonna see if he wants to say a word for the cam.
Joes is better than luigis? You need to reevaluate your score. Joes is so cookie cutter. Bland and doughy. Luigis is waaaayyyy better. I’m not saying this because I grew up on this pizza and that the owners watch me grow up, but it’s just plain facts. Top three in my own opinion: 1.luigis (get the pesto sauce put on your slice for a little treat) 2.difara (think it’s over rated) 3. Tottono (extremely slept on).
I am glad that Barstool guy finally reviewed this place years after my first visit. Its one a handful of the true OG pizzas left.
Couldn't agree more!
Also love the way the shop is old school from the sign to the interior. Like places I grew up going to
Great review! Best ever! I make pizza for my grandson and myself for our Saturday pizza and movie nights, and your wonderful, thorough review gave me so much information to try on my next NY style pie. I grew up 2 blocks from Luigi's, in the 50's, long before his pizzzeria was opened and at 84, I'll never get there in person. So my next pie will have what little I've learned about his - uncooked sauce, parmesan or maybe pecorino (because you said t had a funky aroma), grated mozz,(probably grande, which I can't get in Oregon, but I can get Boars head deli mozz), lots of oregano (I use dried Sicilian), and olive oil.I Someone noticed his oven was set at 550F. I just wish I knew what flour he uses. It may be All trumps (that's what I've been using lately).I know his dough goes through a few different time and temperature fermentation changes (I do a 3 day Cold Ferment on my dough). Thank you so very much! Life is good!
Thanks for the story! Glad you appreciated the video.
Thank you for going to Luigi’s. I knew it would be close to Joe’s for you!
Good guess !
I remember when Luigi opened that place n 1973. I was 23 years old then. Luigi was a pie man at Lenny’s Pizza on 5th Avenue and Prospect ave. I new the original Lenny too. Lived right up the block on 20th. St. & 6th. Ave.
Grew up eating at Lenny's the whole neighborhood changed. Smh. I went to PS10 and 88.
@@merphinesitorus1928 I went to P.S. 146, JHS 10 then John Jay and yes, the whole area has changed. Glad I moved out in 1995. Very glad when I grew up there at that time.
Im not from US but always wanted to watch a review of that joint, glad you did it!
Thanks for watching!
Been there. Still got the t-shirt he gave me. You’re right. Great pizza. Love the owner. Worth the trip over. 🍕.
That pizza is perfect. I'm jealous.
Ohhhhh, nice. Luigi’s sponsors our softball team! I think he has the jersey hanging somewhere. Really Good pizza.
Nice !
If I’m ever forced to go to NYC I will definitely go by Luigi’s
Oh yeah, that's a top 5 spot.
I recognized that place right away from when Frank Pinello visited it on the Pizza Show. That pizza looks excellent. I noticed that you didn’t say much about the sauce, though. I’m getting that’s probably the only thing keeping it from getting a higher rating?
Yeah I think with some NY slices the main component is the cheese, it had enough sauce on it being it was so thin. I typically don’t score NY style pizzas higher than a low 8
definitely can tell best pizza logo is very similar to luigis , since frank n mark love this spot it only make sense
It is sort of similar but Frank's sign is made of wood I believe. This sign is more akin to the one at Scarr's...and Lenny's.
My God! You make me want that pie! So bad!
Looks amazing. Passed by there many times, neve stoped by to eat though
went there today. wasn't as great as you reviewed and Barstool or the apps. Went to Di Fara next and was by far world class vs Luigis.
If you watch my review again, note the beginning when the man dusted grated cheese onto the pie. And then go back and watch my livestream at Luigi's, a year later and note that there wasn't any grated cheese being sprinkled on the pizza this time...so it may have changed since the last time i reviewed it.
Personally, I definitely think this is a tastier slice than Lucali. The owner Gio is an amazing guy as well. The way you got your slice is easy 9.0 for me. Great review as always
Luigi was his father. Okay...yes, I can understand why anyone would rate it a 9! Close to my score. I didn’t think it was tastier than Lucali but I liked the crust better.
I'm quite sure the pizza was not as thin in the'70s. Slices were heavier but as most pizza places have done, they skimp on dough to get more money out of their pies. Not my style, they have lost the true New York slice, if you're as old as I am you would remember that we didn't speak "thin crust" in the '70s and '80s.
Yeah they weren't as thin. Pies have gotten thinner over time.
Out of all your Reviews that spot is my Favorite. And the pizza mist like my style and recipe. So this is the part if life I cook much like. Meaning in the same plane. Of mental orbit.
Love your reviews. Great job 👍👍👍
Thank you for saying.
Went there in July...Loved it
As good as the conventional NY style gets !
Actually it's more like the John Lindsay and Abe Beame era since Lindsay was mayor until the end of 1973. Beame replaced Lindsay in 1974 until Koch came in 1978.
This has become my favorite pizzeria. Incredible pizza. The Sicilian is their best slice followed by regular. The owner, Giovanni is an awesome guy. 8.3 is too low a score. For me it's a 9.5.
MARGHERITA is my fav, I was there yesterday with Here Be Barr and hung out with Gio all afternoon. I tried all of his pizzas . MARGHERITA is my fav. I just like brick oven pizza more …
@@pizzareviewsonthego Brick oven pizza does have a pretty unique taste.
@@nycboyforlife Check out Conzo's Pizza review that Portnoy did recently. That is more of my type of pizza that I would put in a 9 category. That being said, Luigi's makes one of the best traditional NY style Pizzas in the world IMO.
I enjoyed the video!
@7:00 Was listening to the Pizza City podcast and Luigi said he uses *part skim* low moisture mozzerella.
On thin crust that is probably the best option. I love that pizza.
Dude, gotta come up to Boston and to the North End and go to the original Regina's . Been there since 1926. put a little of their red crushed pepper on it and you are in Pizza Heave. few other good ones around but Regina's is the best at least was back in day, been a while since I have been. Think you would like the North End overall.
Oh I absolutely plan on it! I was supposed to go to Boston recently but changed plans and went to Philadelphia. Both are my type of towns, a little similar, and yes, Regina's is my first stop if I ever visit Boston.
@@pizzareviewsonthego Wear you New York stuff loud and proud, I hate all the Boston teams not much makes me more happy when they lose.
@@briandelmore7188 haha I am still a big Mets fan.
@Charlie Evans that is the other one was going to say, never had it myself i am north if the city and very rarely around there but never heard a bad word
@Charlie Evans It looked good in photos, totally aware of Santarpios.
Thinner is a winner. Barstool 9.3.
This place, the pizza, the man making it, 9.3 all the way.
LOL. Not in DiFara category? DiFara used to be great until the tourists and occasional celebrities took it over. I remember going there for a quiet meal on Sunday afternoons around 2004. It was fantastic back then. DiFara slices were also larger back then.
I'll take your word for it. I still love DiFara though....and yes, I wouldn't compare it to DiFara, two very different styles of pizza. DiFara is a three cheese, the Sicilian they make contains bufala mozzarella and they are more Italian/ Brooklyn. Luigi's is Brooklyn classic.
Try Cutz and slices in Brooklyn
I'm looking to venture out East more, to Bed Stuy too, thanks for the recommendation.
Love Luigi’s! That drizzle of pesto on top of their grandma and margherita slices adds a nice touch
Can never go wrong with pizza. Gotta try Patsy's on 118th st. & 1st ave. Spanish Harlem!!! 👁🧡🍕
I reviewed Patsy’s
@@pizzareviewsonthego I peeped it & they disrespected you wit that half ass done pie!!! SMH IDK what happened...use to be the spot!!! 🤦🏾♂️
@@richolive22 It was not as well done when I had it during my livestream like it was when I reviewed it last year. Go check out both vids. Maybe it was just bad luck. It's possible that they rush the pies out because they are so busy now.
Luigi is number one!
You can't get toppings on your pizza at Luigi's Pizza?
I don’t really do toppings that much , but yes they do toppings. But only on cheese pizzas. They do make white pies too. But they don’t make gourmet pizzas like shrimp scampi pies or chicken Marsala etc.
very good!
wreally
GOD BLESS 🙌THAT IS GREAT 🍕
Can I get a couple pies fedexed down to us in SW Fla?
I may include this option as part of a membership level in the near future.
You have to try their Sicilian.
I reviewed it already!
His name is gio Lanza his dad Luigi I believe
Yes I've met Gio twice since this video lol, he told me a lot about his dad. I wanna go do his Marg pie next, gonna see if he wants to say a word for the cam.
Imagine if Barstool reviews it. lol
lol, I did Angelo's Coal Oven today, review should be up later in the week.
barstool went nuts over this , gave it a 9.3 , I think 9.3 is a little overrated , its looks more like 8.3 you gave I think
Fresh pizza vs slices though
Can be a big difference
Who knows how long those have been sitting there
Joes is better than luigis? You need to reevaluate your score. Joes is so cookie cutter. Bland and doughy. Luigis is waaaayyyy better. I’m not saying this because I grew up on this pizza and that the owners watch me grow up, but it’s just plain facts. Top three in my own opinion:
1.luigis (get the pesto sauce put on your slice for a little treat)
2.difara (think it’s over rated)
3. Tottono (extremely slept on).
I rated both very similar. I loved both and I like the larger Joe’s slice versus the thinner Luigi’s. Both very great.
A true Pizza eater never,never folds their slice!!
Kind of looks old
That’s part of the allure for me
I've heard this place is severely underrated
In my top 3 quintessential NY style pizza for me.
@@pizzareviewsonthego also Adam Sandler filmed the pizza scene there for big daddy. ..Gio can be seen in the movie
@@raymondzavala2410 I did not know that !!!
@@raymondzavala2410 thanks for posting !
8.3 gtfo 9.3 min
The place, Gio, his family, the decor, the guy, the gals and the pizza, def. a 9.3. The pizza alone, 8.3. Great NY style/Brooklyn style pizza.
Too thin for me
You’re too gay for it so it works out 🤷🏻♂️