Every slice has a backstory. Long before pizza chains took over, small family joints were shaping the way America eats its favorite comfort food. Generations have come and gone, but these parlors kept their ovens hot and their traditions alive. Take a bite into history with ten of the oldest pizza spots still spinning dough today.
Lombardi’s Pizza: New York City, New York (Established 1905)
Lombardi’s is the first pizzeria in the US. It originally operated as a grocery store before transitioning to a pizza shop. Notably, Lombardi’s popularized the New York-style pizza with a thin crust and coal oven baking. Though it briefly closed in the 1980s, it reopened nearby with the same recipes.
Papa’s Tomato Pies: Robbinsville, New Jersey (Established 1912)
This is the oldest continuously operating family-owned pizzeria in the United States. Papa’s is known for its tomato pies and uses a unique method of placing the cheese before the sauce. In 2013, it relocated to Robbinsville but remained under family management. The founder’s grandson, Nick Azzaro, continues to operate the business.
Totonno’s Pizzeria Napolitano: Brooklyn, New York (Established 1924)
Anthony “Totonno” Pero, a former employee of Lombardi’s, opened this pizzeria in Brooklyn’s Coney Island. Since then, the family-run shop has been serving coal-fired, Neapolitan-style pizza, staying true to its traditional cooking methods. Totonno’s is particularly renowned for its fresh mozzarella and perfectly charred crust.
Frank Pepe Pizzeria Napoletana: New Haven, Connecticut (Established 1925)
Frank Pepe opened his pizzeria on Wooster Street in New Haven, introducing the now-iconic New Haven-style pizza. This style features a thin, charred crust and often comes topped with freshly shucked clams, a Pepe specialty. The original coal-fired oven is still in use, giving the pizza its signature flavor.
Denino’s Pizzeria & Tavern: Staten Island, New York (Established 1937)
Initially, Denino’s operated as a tavern before adding pizza to its menu in 1951. Known for its thin-crust, tavern-style pizzas, the brand became a Staten Island institution. It has preserved its reputation through decades of consistent quality service. Locals particularly love their sausage pie and white clam pizza.
Santarpio’s Pizza: Boston, Massachusetts (Established 1903, Pizza Added In 1933)
Santarpio’s first began as a bakery but later transitioned to selling pizza. It is famous for its charred crust and simple toppings, often served with grilled lamb skewers. Santarpio’s maintains a no-frills atmosphere that prioritizes tradition over trend. Its menu remains small and focuses on perfecting each item.
John’s Of Bleecker Street: New York City, New York (Established 1929)
John Sasso, another alumnus of Lombardi’s, founded John’s of Bleecker Street, a pizzeria known for classic Margherita and white pizzas. This shop is loved for its coal-fired brick oven and pies that are never sold in slices. Wooden booths carved with decades of customers’ initials reflect its age.
Sciortino’s Harbor Light: Perth Amboy, New Jersey (Established 1932)
Opened by Salvatore Sciortino in 1932, this shop quickly became a local favorite in Perth Amboy. It is known for its square, thin-crust tomato pies, and its reputation was built on quality ingredients and a strong family tradition. Although not as nationally recognized, it has a dedicated customer base that spans generations.
Di Carlo’s Original Pizza: Steubenville, Ohio (Established 1945)
Italian immigrant Michael Di Carlo founded Di Carlo’s Original Pizza. He introduced a unique take on pizza by adding cold cheese on top of hot pizza just before serving. This “Ohio Valley style” pizza became a staple in the region, and the recipe has remained unchanged for decades.
Vito And Nick’s Pizzeria: Chicago, Illinois (Established 1946)
This is one of Chicago’s most iconic thin-crust pizza spots. Opened in 1946, the family-owned shop has been celebrated for its cracker-thin crust and tavern-style cuts. Everything about the pizza, including dough and sauce, is made from scratch daily. Also, its no-delivery policy and cash-only rules add to its old-school appeal.
Leave a comment