By Carrie Byrne Putelo
Pizza in the Mohawk Valley feels personal. Everyone has their place, their order, and an opinion on what makes it right. Thin crust or thick. Crispy or foldable. Traditional, upside down, or something completely unexpected.
So RoAnn Destito and I set out across the Mohawk Valley to find the slices that define it right now. The classics people grew up on, the places everyone talks about, and the ones doing something a little different.
What we found along the way was a little bit of everything. Tradition, creativity, and community, all on one plate. And yes, we know we missed a lot of incredible places. There is only so much time and only so much room in our stomachs. But this is just the beginning. The pizza tour will be back, and we are already looking forward to getting to the rest of the Mohawk Valley’s favorites.
Tony’s Pizzeria & Deli – New Hartford
Tony’s is the kind of place you start a pizza tour with because it grounds you. It reminds you what a really good, classic slice should be before you start exploring everything else.
We kept it simple and ordered a plain pizza and a veggie pizza, and sometimes that is the right move. The plain slice had everything you want. Balanced sauce, just the right amount of cheese, and a crust that holds up without trying too hard. Right away, it felt like a great starting point. It sets the tone.
The veggie pizza was the surprise. Loaded with broccoli, peppers, onions, and tomato, it brought a depth of flavor that stood out immediately. RoAnn kept coming back to it, pointing out how well everything worked together. She said it was the flavor that made it, not just the toppings, but how everything was seasoned and balanced. I agreed. It was one of those slices you don’t expect to stand out, but it does.
Owners BJ and Cathy Evans make you feel right at home. And whatever you do, leave room for Cathy’s cheesecake. We both knew we would be coming back for that.
O’Scugnizzo’s – Utica
O’Scugnizzo’s is not just a stop on the tour. It is a piece of Mohawk Valley history. Founded in 1914 by Eugeno Burlino and still run by the family today, it is known as the second oldest pizzeria in the United States, a place where tradition truly takes center stage.
They are famous for their upside down pizza, and once you try it, you understand why it has lasted for generations. The toppings go on first, followed by the cheese, sauce, and a finish of pecorino Romano. It creates a completely different experience from a traditional slice.
RoAnn and I had the sausage pizza, and you could taste it in every bite. It was layered under the cheese, not sitting on top, which made each bite consistent and full of flavor.
Right away, it felt like one of those things you have to understand if you are from here. RoAnn shared that this is what she grew up on. Friday nights, family dinners, special occasions.
There is something nostalgic about it. The kind of pizza tied to memories more than trends.
O’Scugnizzo’s reminds you that pizza in the Mohawk Valley goes beyond flavor. It is about tradition.
DiCastro’s – Rome
DiCastro’s feels thoughtful. Everything about it feels intentional, from the ingredients to the way each pizza is built in their huge wood fired brick pizza oven.
We started with the margherita, and right away it felt lighter than some of the others. The layering creates a different balance, with fresh tomatoes and basil sitting on top. RoAnn commented on the freshness of the ingredients and how it gave it a cleaner, brighter taste.
The white pizza with ricotta, mozzarella, broccoli, and garlic was just as strong. Clean, flavorful, and well balanced. This is the kind of pizza you keep going back to. I also found myself wanting to return just to try the homemade pasta, and RoAnn and I made a plan to do just that.
Owners Jim and Lisa DiCastro made us feel right at home, just as they do with everyone who walks through the door. They also offer an extensive gluten-free menu using imported Italian flour, which really sets them apart. At DiCastro’s, it all comes down to quality and attention to detail.
Slice Pizzeria – Utica
We walked into Slice and started talking with Vicky at the counter. RoAnn asked what the specialty pizza was, and without hesitation, Vicky said the Purple Cow. A patron nearby added that it is her favorite thing to order, and that was all we needed to hear.
When it came out, the first thing that stood out was how different it felt. A foot-long slice topped with bleu cheese and shredded Purple Cow chicken, finished with their signature sweet and spicy cow sauce. It sounds simple, but the flavor is anything but.
RoAnn said it reminded her of their signature wings, and she was right. It brings that same bold, sweet heat flavor, just in pizza form.
This is one of those slices people come back for. Bold, flavorful, and completely its own thing.
That said, my go-to order at Slice is the Margherita. Sauce, fresh mozzarella, and basil, simple, clean, and done right. It balances everything else on the menu.
And one thing is for sure, you are not leaving Slice hungry.
Munger’s 1918 Luncheonette – Herkimer
Munger’s 1918 Luncheonette is one of those places that feels like a find the moment you walk in. Set in the original Munger’s Department Store space inside the Mohawk Valley Community Market, it has a charm you cannot recreate. Right away, the space stood out, tucked in the back, with easy parking and a relaxed, welcoming feel.
The pizza is stone oven baked, and you can taste that difference immediately. We ordered the special of the day – meatball pizza and the crust had that crisp bite but still felt light. RoAnn pointed out the sauce right away. A light marinara, fresh, not heavy, with a clean flavor that lets everything else come through. The crust itself had a distinctly Italian taste. RoAnn smiled and said even the flavor and texture brought her back to Italy.
The mozzarella had that perfect stretch, and you could see fresh basil worked in, adding another layer of flavor without overpowering it.
We also tried the sfogliatelle, brought in straight from Italy, and it was one of those unexpected highlights. Crisp, delicate layers with that signature texture, and just enough sweetness to finish the stop on a high note.
Somewhere in the middle of it, RoAnn noticed Munger’s quote of the day, “Good food, good mood,” and we both smiled because it perfectly captured the moment.
Munger’s feels simple, thoughtful, and full of character, exactly the kind of stop that stays with you.
Franco’s – Ilion
We kept it simple and ordered a pepperoni slice to split. Sometimes that is all you need.
The first thing that stood out was the undercarriage. It held perfectly when you picked it up, standing straight with that crisp, structured base. RoAnn said it was one of the best we had all day.
The crust is slightly thicker, but still crisp and light. The cheese and sauce are balanced, nothing overpowering, just a really well-executed slice.
Owner Danny Mendez is just as genuine as the pizza he serves. He runs a No Kid Goes Hungry summer program, offering a free slice, snack, and drink Monday through Friday all summer long. He accepts donations of snacks, drinks, popsicles, and more to help support the program.
That is the kind of place you want to support.
Franco’s delivers both quality and heart.
Cliff’s Local Market Pizza – Mohawk Valley
Cliff’s was one of those stops we were both excited about going in, and it delivered. We ordered the triple pepperoni pizza, and right away the crispy pepperoni cups stood out.
RoAnn pointed out that is exactly what makes it so good. Crispy, curled, and packed with flavor. This pizza does not hold back. Full-size slices of pepperoni, smaller pieces, and those signature cups, all layered together. It creates a texture and flavor combination that stands out immediately.
This might be one of the best pepperoni pizzas we had all day. It has that balance of cheese, sauce, and crisp edges that keeps you going back for another bite.
There is also something about how easy it is. Order online, pick it up, and you are set. It fits right into real life, quick, convenient, and still really good. It has also become one of my kids’ favorites, an easy pick-up any time of day.
Cliff’s proves that a simple slice, done right, can compete with anything.
Venice Pizzeria – Utica
Venice is what you think of when you picture a classic New York-style slice.
The crust stood out immediately. Thin, crispy, and still foldable. This is what you want in a slice like this. RoAnn pointed out the flavor in the crust itself, saying it had more depth than most.
The cheese is balanced and the sauce brings just enough seasoning to tie everything together without overpowering the slice. It is subtle, but that is what makes it work.
This is one of those slices that reminds you why simple pizza still holds up. Sometimes you do not need anything more than this.
Venice does not try to overcomplicate anything. It just delivers a really solid, well-executed slice.
Big Jay’s – Rome
Big Jay’s is where things get creative.
We tried the Negotiator and the Stir Fry Pizza, and both stood out immediately. The Negotiator starts with a base of creamy American cheese and mozzarella, topped with honey-dipped fried chicken, spicy Calabrian chili pepper sauce, roasted red peppers, fresh basil, and crispy bacon. RoAnn loved that it pays homage to her son Chris and his partner Frank at Crust Kitchen & Bar and their well-known Negotiator sandwich.
The Stir Fry Pizza was one of the most unique on the tour. Made with sweet chili sauce, fried chicken, broccoli, onions, peppers, and mozzarella, it delivers on flavor. It felt like eating a full chicken stir fry on pizza, and the sweet chili sauce really carries it. RoAnn called it one of the most memorable slices we had, and it is easy to see why. We ended up packing it to go, and it became my daughter’s dinner that night, which she loved.
We also tried their sodas, raspberry lime and root beer, which added something fun to the stop.
Big Jay’s shows how far pizza can go when you are willing to take risks.
Two Brothers Café & Pizzeria – Utica
Two Brothers has a completely different energy. Busy, casual, and clearly a place people come back to regularly.
We tried the chicken bacon ranch, and right away it delivered. Breaded chicken, crispy bacon, and ranch over a white pizza base.
The crust is thin and crispy, and it holds everything together without getting soggy. RoAnn pointed out how flavorful the chicken was and how the bacon added that crunch that makes the slice work.
This is one of those pizzas you do not overthink. You just enjoy it.
Indulgent without being overwhelming, with everything balanced in a way that keeps you going back for another bite.
Two Brothers proves that when you take a classic combination and execute it well, it still stands out.
Artani’s – Rome & Oneida
Artani’s brings a different style with their pan pizza, and it stands out right away.
We ordered a supreme with pepperoni, sausage, peppers, and onions, and the cheese pull was the first thing you notice. That rich, layered look that draws you in immediately. RoAnn pointed out how well the toppings were balanced, especially the sausage.
The crust is softer than a traditional slice, but it still holds its structure. It feels hearty without being too heavy.
Everything works together without one ingredient overpowering another, which is not always easy to do with a pan-style pizza.
Artani’s proves that a thicker, more traditional approach can still feel balanced and well executed.
Mangia Macrina – Utica
Mangia Macrina is where the tour starts to shift. This is where pizza becomes more creative, more unexpected, while still rooted in technique. Everything comes out of a wood-fired oven, and you can taste that immediately.
We tried three specialty pizzas, each completely different. The Figgy Piggy stood out right away. A garlic-based white pizza with mozzarella, rosemary, figs, prosciutto, and gorgonzola, finished with arugula and balsamic glaze. Not something I would normally order, but it works. RoAnn called it one of her favorites for that reason.
The Lola was the most unexpected. Korean barbecue sauce, shaved ribeye, mozzarella, sesame seeds, and a drizzle of gochujang chili sauce. You do not find flavors like this just anywhere, and it shows.
Then the Neapolitan. Tomato sauce, fresh mozzarella, and basil, done simply and done right. Everything comes back to this. The kind of pizza you could eat all day.
Mangia Macrina pushes boundaries while respecting the basics.
Primo Pizzeria – Clinton
Primo is a reminder that simple can still stand out.
We ordered a plain slice fresh out of the oven, and it was everything we were hoping for. Thin, crispy, and perfectly balanced. It came out piping hot, the kind of slice you know you should give a minute, but you go in anyway.
The sauce is light, almost delicate, and the cheese is perfectly balanced. One of those slices you can keep eating without even thinking about it. Not heavy, not overdone, it just works.
There is something about a slice like this that feels effortless. Primo proves that when the basics are done right, you do not need anything else.
Joe’s Pizza – Whitesboro
RoAnn knew we had to stop at Joe’s. It is one of Eleanor Picente’s favorites, and after one bite, it made sense.
We ordered slices, square cut, and right away the crisp stood out. One of the crispiest slices we had all day, and that is what people come back for.
Joe’s is known for its upside down style, with the sauce layered on top, creating a completely different bite. If you order a full pie, the toppings sit under the cheese, adding another layer of texture.
The crust is what stays with you. Crisp all the way through, but not heavy. One of those slices you cannot stop eating.
Joe’s proves that texture alone can make a slice unforgettable.
Bocca Osteria – Cooperstown
We made the drive to Cooperstown for Bocca Osteria, and it was worth it the moment we walked in. Bright, beautiful, and inviting. Already planning a return for dinner before we even sat down.
Everything is wood fired, straight from a brick oven, and you can taste that in the crust.
We created a veggie pizza with fresh mozzarella, broccoli, arugula, onion, and roasted red peppers, finished with a drizzle of olive oil. You can see the quality immediately. RoAnn pointed out how fresh everything looked, especially the perfectly cut broccoli. Bocca Osteria shows how simple, high-quality ingredients can create something elevated.
This is the kind of pizza you slow down for. We finished the day and the tour with one of our favorite desserts, affogato. Simple, rich, and always the perfect ending.
After more stops than we planned, more slices than we probably needed, and a lot of conversations in between bites, one thing became clear. Pizza in the Mohawk Valley is never just pizza.
It is the Friday nights you grew up with. The places you return to without thinking. The slices you grab quickly and the ones you sit and enjoy a little longer. The classics that never change and the new ideas that keep things interesting.
Every stop on this tour brought something different. Some rooted in tradition. Others pushing the boundaries in ways we did not expect. But what they all shared was something deeper. A connection to the community and a reason people keep coming back.
That is what makes doing this with RoAnn so special. It is not just about the food. It is about the moments in between. The conversations, the laughter, the reminiscing about past tours, and making plans for what comes next. And every once in a while, I make RoAnn proud by getting us somewhere without Google Maps! Every tour gets a little better.
And yes, we know we only scratched the surface. There are so many more places to try, and we will be back. Because somewhere between the first slice and the last, you realize it is never just about pizza. It is about the Mohawk Valley.
