Skip to main content

For All the Pizza Lovers Out There: “Pizza Barn”


On June 2, 2017, a star was born. An Instagram star that is. That is what first introduced me to the “Super Slice” of pizza that is now taking social media by storm. It is as if they are a match made in heaven. Yes, Belinda Carlisle “Heaven is a Place on Earth”. 

Such is the origin of my voyage to the Pizza Barn.





The Pizza Barn in Yonkers, NY is home to the “Super Slice”, a two foot long single slice of pizza. It is the stuff of legends, that is until June of last year. I have only know about it for a few months now after seeing a baby posed next to this gigantic slice. I was amused, as I love a creative photo, but also had to know where it was taken. Once I started following Pizza Barn on Instagram my desire to go there only increased.


The Pizza Barn is owned and operated by the DeLuca family since it was opened in 1975. It has a small, unassuming corner location on a block where there are mostly automobile repair shops. Basically, the most unlikely of locations.


Creativity runs through the DeLuca family bloodline. The patriarch and original owner, Armando, was head of one of the first pizzerias to offer delivery service in the 1970s and his infamous Valentine’s Day heart shaped pizza, with “I Love You” spelled out I your choice of toppings, is still a best seller.

Armando’s son Angelo is behind the latest invention of which is this blog is about. 

When I arrived I had expected (and was afraid) there would be a line around the block because of its popularity. However I arrived between 3-4 p.m. and that apparently was an accidental act of genius on my part for a Saturday afternoon. An hour or so later when I was on my way out the line I anticipated had begun to form. An employee was sent outside to monitor the crowd with a walkie talkie. That was a sign of the busyness to come that night. 

Inside there are about five tables and I was able to get one for my party of four right away. Most people were coming in and taking their super slices to go. I did not see anyone order any regular slices or any of the other varieties of Italian specialties they serve. We all had one thing on our minds. 



This was a first for me; I had no idea what kind of super slice I wanted to order. Normally when I anticipate a visit to a restaurant I have my order planned out ahead of time. But at Pizza Barn my mind was purely on my photos. I have seen so many good ones I didn't want the ones I took and posted not to be worthy of my journey here.

The list of toppings and combinations available are as long as the super slice itself so making a decision can be quite hard. I ended up getting half mushroom and half pepperoni and my companions got a Margherita pizza. Most around me had a regular super slice but I did see a few BBQ chicken and one Mac and cheese come out, all very interesting choices. If you plan it correctly you can have several toppings, including different sauces, on just one super slice.

The slices come out in about five to ten minutes, as they are prepared fresh as you order them.  

When I went to the counter to retrieve my pizza I couldn't believe how heavy it was! All of the photos I see of everyone holding theirs upside down as they pose beside it, are incredibly deceiving. Also the super slices are cut up into individual small squares so you can eat it simply by tearing it apart. I guess you could ask for it not to be cut in that way but it would be a mess to eat otherwise. I loved that it was served on a silver tray as it is my belief that everything tastes better that way.

The only real problem was fitting two super slices on a table with four people sitting at it. It took a great deal of shifting and eating to accomplish this feat. 

Prior to my arrival I had myself convinced I could eat an entire super slice by myself. I was hungry and adore pizza so it seemed reasonable. But as is typical for me, my eyes are bigger than my stomach. A super slice feeds two people with a few small slices left over, which taste even better when you go home and reheat them. 

As for the actual taste of the pizza, I've had better. Although there was nothing really wrong with the quality. The cheese and sauce were good as were the toppings, especially the mushrooms. I seemed to like the Margherita slice better and maybe I would get that with mushrooms if I were to go back. The dough was a little chewy and the consensus was that it was a bit undercooked. That problem was resolved when I reheated the leftovers later that night which is why I think it tasted better then. 

As a Brooklynite I have access to some of the best pizza in the world outside of Italy so I am a tough critic. Yonkers was a bit far for me to go for pizza considering I have a pizzeria on just about every corner of my neighborhood. But it was well worth the trip just to get my hands (and mouth) around the super slice. 

The more you look at these slices the more unreal they seem. 

The proof is in this video clip:


While Pizza Barn claims to have originated the “Super Slice” and maybe that is true for New York. But I have some info that might burst that bubble. 

Philadelphia too has some big pizza news to share. The aptly named Big Ass Slices on Market Street is serving up pizza “that is the size of your head”. 

To see what the competition has to offer:


As I am always keeping my eye on what I want to do next in the cities I often visit, I have had this tidbit in my back pocket for a while. I’ve yet to visit but it appears Big Ass Slices might be giving Pizza Barn a run for its money. 

So it’s now official; size indeed matters, especially when it comes to pizza.

To be continued…………………………


For More Information:






Comments

Popular posts from this blog

For My Madness During Migraine Awareness Month

Last weekend as I sat staring at the blank page in front of me, I was still surprised and elated that I had an entire day to myself and unlike past experiences it was filled with what I wanted when I wanted it. There were a few rough moments but when I consider the previous twelve hours (and the days to come) have been better than the last week. Especially this last week even though I had braced myself ahead of time, I just didn’t know I should have braced for a more serious episode. I am a chronic migraine sufferer for so many years I don’t quite remember when they started exactly which is ironic because I can remember every special event they have ruined. I remember plays or dinners I was at where I don’t remember what happened but I could tell you what I felt minute by minute. It amazing how the mind works, especially when it’s operated by a migraine brain. In the last few years, specifically the last few years since I have been going to the Montefiore Headac

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For a New Chain of Mexican Fast Food: “Dos Toros Taqueria”

When it comes to fast food there are the names we are familiar with: McDonald’s, Burger King, Wendy’s, and Chipotle.  In you live in New York City, there is a new kid in town: Dos Toros.  Dos Toros is relatively new to this area but with any hope there might be one in your town soon.  Started by two brothers, Leo and Oliver Kremer, from Berkeley, California, the Mexican food you find here is inspired by food they loved growing up.  In California, the brothers grew up worshipping Gordo Taqueria, a favorite of Bay Area residents since 1977 (now promptly added to my San Francisco to eat list). Much of the recipes and even decor found at Dos Toros has been modeled on Gordo. Before moving to NYC in 2008, the brothers were living very different lives. Leo was the bassist for the band “Third Eye Blind”. Oliver fresh out of college, considered working in the technology or finance industry. Both disillusioned with their lives, they decided to pursue something they have l