Arthur Bovino

"Light, thin, crispy-chewy pie with light crushed tomato sauce and a scattering of mozzarella that every pizza-proud Long Islander knows is better than Sicilian, better than deep-dish, heck, better than many pizzas you’ll find in Manhattan. Grab a corner."

Adam Kuban

"The grandma pizza at Umberto's is killer. Thin-crusted, as per the "nonna" style, it's topped with a rich and complex yet bright-and-fresh-tasting plum-tomato sauce spiked with oregano. Over that, just enough regular mozzarella cheese, baked in spots to that nutty-brown color, all crisp-chewy, with that special flavor that comes with it—almost-burned-but-not-quite. This is a deeply satisfying pizza, and it's no surprise that the grandma pie is what Umberto's is known for."

Melissa McCart

"Super crispy. The combination of toppings and olive oil is really what brings it together. There aren't that many places that make the grandma slices well as they do it here."

Fred Bollaci

"The famous Grandma’s Pizza: thicker than New York-style, thinner than Sicilian, baked in a pan rubbed with extra virgin, topped with delicious sauce and mozzarella. Nobody does this one better!"

2 Dudes Who Love Food

"We ordered a whole grandma pizza pie - half cheese and half sausage with broccoli rabe. The luscious melted cheese, thin crust, made this grandma pizza fit for a king."