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For Rocco Dispirito’s Favorite Pizza

I love the show “The Best Thing I Ever Ate” on the Food Network. I am always watching the reruns and even re-watching episodes I have already seen looking for a gem I have missed. Whenever I can I try to go to the places I have seen on this show that make my mouth water and try whatever was recommended by that particular celebrity chef. About a year ago, I caught a repeat and the topic was "Last Supper."

Rocco Dispirito, of television fame, was talking about Umbertos in New Hyde Park New York. He mentioned it was around the corner of his childhood home and how he loved the taste and quality of ingredients. I remember very clearly that they made their own mozzarella cheese and how delicious it looked. Since I saw this episode I have been aching to visit and taste this pizza. Recently I finally got there and the best part is now I can cross it off my 2011 to do list!

As I am a native of Brooklyn, and half I-talian, we can be snobbish about pizza especially when it comes from Long Island. But this pizza was a surprise. It had basil and light seasoning that was refreshing. I know refreshing is an odd word to describe pizza but it was. It was airy and tasty. It was thin but not too thin. The sauce wasn’t overpowering in taste or amount. It was crispy and juicy. If I were Goldie Locks this pizza would be just right! Had I been hungrier when I got it I could have easily eaten half of the pie myself. Thankfully I was not alone as there was a crowd around me to help me demolish this pizza, which needless to say didn’t take long.

A word of caution- Please please please do not confuse this with King Umbertos. It’s kind of like Ray's Famous Pizza in NYC. They all sound and look similar but there are big differences. This Umbertos (regular plain Umbertos) is the place you want to be. That other Umbertos, King Umbertos, is alright but it is certainly not the best pizza I or Rocco Dispirito ever ate.

Are you hungry yet??

For other places recommended for your last supper: 

For information on Umbertos:


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