The quintessential coal-oven pie. The crust is thin, light, and remarkably smoky with a significant char on the bottom (the 'black-bottom' effect) from the 100-year-old oven. It is topped with rounds of high-quality fresh mozzarella and a savory, concentrated tomato sauce. It is widely cited as the benchmark for the New York coal-oven style. Reviewers consistently praise its lack of 'greasiness' and the purity of its flavor.
Tips from diners
This is strictly a whole pie spot. Don't go there asking for slices. The crust is very thin, so eat it immediately—the bottom is at its most crackly right out of the oven.
A favorite for those wanting a lighter, more aromatic option. The signature charred crust is topped with a generous amount of creamy mozzarella and plenty of toasted garlic and fresh herbs. The smoke from the coal oven is the dominant and delightful aromatic. Reviewers often mention it's the best way to taste the quality of the dough without the acidity of the tomato sauce.
Tips from diners
The garlic is fresh and sliced thin—it gets slightly crispy during the bake. It's a very savory pie that pairs perfectly with a cold root beer.
Founded in 1924 by Anthony (Totonno) Pero, one of the original bakers at Lombardi's, Totonno's is New York's oldest family-run coal-oven pizzeria. Located in a simple, tiled room in Coney Island, it has survived multiple fires and floods, maintaining its status as a city-wide pilgrimage site. It is celebrated for its 'black-bottom' crust—a unique result of the intense coal fire—and its commitment to traditional, high-quality sourcing.
As of 2025, they are primarily open for takeaway and delivery only on weekends. Check their social media or call ahead before making the trip to Coney Island to ensure they're open.
It's worth the subway ride from Manhattan. Pair your visit with a walk on the Coney Island boardwalk or a visit to the New York Aquarium—it's a classic Brooklyn day trip.
Totonno's is strictly cash only. There are plenty of ATMs nearby on Neptune Avenue, but it's better to come prepared to avoid any delays.
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