STATEN ISLAND, N.Y. — Pizza ranks high among controversial topics on Staten Island — right up there with politics and religion.
So here’s my disclaimer: Staten Island’s pizza identity was built by five legendary pizzerias that set the template for modern styles. Denino’s and Lee’s Tavern perfected the old-fashioned tavern pie—fairly thin, very crisp, and ideal with a beer. Joe & Pat’s introduced the borough to an ultra-thin crust that remains unmatched. Pronto carved its own lane with an unctuous crust and a distinctive stripe-y Grandma slice. The RoadHouse became the model for clam pies, inspiring countless imitators.
The RoadHouse’s clam pie is a garlicky classic that set the standard for others to follow.SIA
And Brother’s defined the Sicilian square, creating the benchmark for thick, cheesy goodness. While some readers say Brother’s has changed since COVID — and I agree as the dough is less airy — it’s still a standout in the borough’s pizza canon.
This year brings new blood to the list. While I haven’t yet had a bad slice of pizza on Staten Island, a few strong newcomers have emerged, offering formidable competition that could raise the bar and push everyone’s game higher.
Ranked pizza 
Randall Manor Tavern serves up a cheesy tavern-style pie that’s made the relocated spot a go-to dining destination on the North Shore. (Advance/SILive.com | Pamela Silvestri)Number 10: Randall Manor Tavern
383 Forest Ave., West Brighton; randallmanortavern.net — 347‑855‑2724
History: In November 2025, after more than a decade on Castleton Avenue, this Forest Avenue newcomer quickly became a favorite among West Brighton’s sit-down spots.
Inside: Sit at the bar or a cozy table in one of two dining rooms; pizza is sold by the pie only.
The pies to try: The plain pie and pepperoni are terrific.
What makes it unique: It borrows the style of a tavern pie yet manages to travel well — a rarity for that genre. The crust has a biscuit-like richness that makes for a solid, satisfying pie, and in its nascent state, consistency so far has been its strong suit.
Note the elevated dough with Kills Boro’s delightful rectangular-shaped pies, making it a delightful pizza specimen to savor on Staten Island. (Advance/SILive.com | Pamela Silvestri)Number 9: Kills Boro Brewery
814 Richmond Terr., Livingston, 718-269-4526; killsboro.com
It’s sleek and modern, complete with a taproom that pairs perfectly with the menu. Yes, it’s on the pricier side, but the thick, pillowy focaccia-style pies—square, not round—are worth it. Some readers argue they lean more toward flatbread. The variety of cheeses and the way they bake into a caramelized raft across the crust make every bite indulgent and distinctive.
History: This marks Kills Boro’s first year operating on Richmond Terrace, though its microbrewery originally blossomed at Craft House in Stapleton. Craft House still serves up brunch and soul food, but the new Kills Boro facility on the Terrace is built to keep pace with growing beer demand.
Inside: One of the borough’s most handsome eateries — and a new one at that — this spot boasts lofty ceilings and an open kitchen where pizzas are crafted in full view. Guests can choose from plenty of seating in the taproom or dining room, and the front area offers flexibility—open to the breeze in nice weather or closed off for private parties.
The pies to try: The ‘Red SQ’ is a showstopper — Cali tomato sauce layered with Asiago, Fontina, sharp Provolone, fresh basil, Sicilian EVOO, and aged Parmesan. Sounds simple but it’s bold, rich, and absolutely worth every bite at $25 due to the sumptuous dough recipe. If you’re craving heat, check out the Hot Pepperoni — Asiago, mozzarella, smoked ricotta, pickled serrano, fresh basil, jalapeño-garlic jam, and pecorino. Spicy, smoky, but, yes, very steep at $30.
A broccole rabe, cheese and sausage crumble pizza is among the delightful square pan pies at Seppe. Staten Island AdvanceNumber 8: Seppe
3 Navy Pier Court, Stapleton — 718‑727‑3773; seppepizzabar.com
Seppe’s pan pies boast a cheese-basting effect and smart topping combos that make every bite downright delightful.
History: Seppe Pizza Bar opened in December 2018 at the Urby complex in Stapleton. The restaurant started with dinner service and later expanded to include lunch and delivery. From the get-go, its menu featured house-made ricotta, heritage pork crumbles, distinctive pizzas in squares, rectangles, and rounds—never by the slice—alongside appetizers, pastas, desserts, and a delightful craft cocktail program.
Inside: The space impresses with black-and-white mosaic floors, reclaimed wood tables, and a sleek, modern aesthetic. An open kitchen showcases a tiled Marsal oven, adding both warmth and authenticity to the dining experience.
The pies to try: My favorites are any corner slice of the square pan pies and the ‘Shroom Thyme,’ a truffle-forward pie layered with hen of the woods mushrooms and other earthy varieties.
Tomato sauce and pesto that top pies are intensely flavored. Plus, owner and pizzaolo Pete Como has fun with the toppings depending on the season or his own whimsical twists. SilvestriNumber 7: Mangia
2945 Veterans Road West, Charleston — 718‑966‑6800; ordermangiamenu.com
I love that Peter Como is always behind the counter, tinkering with pies like a true craftsman.
History: Como opened the place in 2018. He works the counter with his family and takes inspiration from the season.
Inside: Casual yet polished, Mangia is neighborhood spot with a warm, inviting vibe. It has a front area for a casual bite and separate room for slightly more formal dining with table service.
The pies to try: The signature lattice-style pie is a standout — narrow, beautifully crisscrossed dough that’s as much art as it is pizza. Seasonal specials keep the menu fresh and exciting.
What makes it unique: Hands-on craftsmanship and seasonal creativity. No gimmicks, no social media hype — just pure dedication to the food.
Palermo’s dough is light and airy with a caramelized crust, topped with vibrant tomato sauce and rich mozzarella that make it great.(Staten Island Advance/Pamela SiNumber 6: Palermo Pizza
95 Page Ave., Richmond Valley — 718‑948‑8700; palermopizzeriasi.com
A South Shore staple known for its standout Sicilian pie, as the name suggests, plus authentic Palermo-style rice balls with peas, beef, and molten mozzarella. The menu goes beyond pizza with pastas, heroes, panini, and house-made desserts like cannoli and gelato.
History: Launched in October, 2018 in the same spot as another pizzeria, Palermo Pizza is the first restaurant venture for its owner, Sal Finocchiaro who partnered with veteran Staten Island pizzaiolos to bring authentic flavors to Richmond Valley.
Inside: A casual, family-friendly spot with a warm atmosphere and a nod to traditional Italian comfort.
The pies to try: Crust options include thick and thin styles, plus specialty pies like the Chicken Caesar Salad pizza. Their Sicilian pies stand out with a tight, bubbled dough that delivers incredible texture and mouthfeel.
What makes it unique: The small restaurant offers a surprising variety.
At Mona Lisa, flavors and textures are key to the tasting experience on specialty pies like this one made with thin-sliced mortadella over pistachio cream sauce and stracciatella cheese.Staff-ShotNumber 5: Mona Lisa
4756 Arthur Kill Road, Charleston — 718‑948‑7600; monalisapizzeriasi.com
Great attention is paid to the dough, and the ingredients shine — like olive oil imported from Sicily. Creativity is key here, whether it’s figs, peppadews, or onions adding unexpected pops of flavor. You can go playful or classic, and even better, buy by the slice or commit to a full pie. It’s indulgence meets imagination.
History: Owner Leonardo Giordano has racked up awards in national and international competitions over the years, including top honors in Atlantic City and recognition in Parma, Italy. His passion for pizza artistry has earned medals year after year.
Inside: A welcoming, casual space with a neighborhood vibe, accented by ribbons and photos of award-winning pies proudly displayed on the walls.
The pies to try: Seasonal creations like Gorgonzola with balsamic glaze and figs in summer and fall, alongside classics that showcase perfect dough and balanced flavors.
What makes it unique: From proprietary imported olive oil to inventive toppings, guests can mix and match slices for a truly custom experience.
Number 4: Villa Monte Pizzeria & Restaurant
2811 Richmond Ave., New Springville — 718‑494‑6554; villamontepizza.com
Pies are crafted with care, featuring a crisp, golden crust and balanced toppings that showcase simplicity and quality.
History: A family-owned favorite since 1984, Villa Monte was founded by Michele and Maria Mandara, who emigrated from Montepertuso near Positano on the Amalfi Coast. The name “Villa Monte” honors their hometown, while “Gino” nods to a beloved original partner from the family’s Queens pizzeria days. Today, Augie Mandara is the sole owner, continuing the tradition of hard work and quality that has kept the brand thriving for over four decades.
Inside: A full-service Italian restaurant with a cozy, family-friendly vibe. Expect generous portions, warm hospitality, and a bustling dining room where classic Italian-American fare meets standout specialty pies.
The pies to try: Don’t miss the creamy Vodka Sauce Pizza, the Pesto Pan Pie, or the Grandma-style square. For purists, the Margherita delivers fresh mozzarella and bright tomato flavor on a perfectly crisp crust.
What makes it unique: Villa Monte is a Staten Island staple thanks to its longevity, consistency, and variety. With about 20 different pies daily (at least 15 are typically on display), there’s something for every appetite—whether meat-centric or vegan. It appears that simple, thoughtful preparation with good ingredients is the heart of its success.
Ungaro’s pies are all about precision—perfectly placed toppings and ricotta dollops on a super-crunchy crust, best enjoyed straight from the oven.Number 3: Ungaro
1298 Forest Ave., Port Richmond — 646‑968‑4777; ungarocoalfiredpizzacafe.com
Ungaro’s pies are a study in precision—toppings arranged with care and ricotta piped into delicate dollops that elevate every bite. The crust is super-crunchy and deeply satisfying, best enjoyed straight from the oven (as opposed to pick up or delivery.)
History: Since opening in 2021, Ungaro has become a citywide favorite for its coal-fired creations. Co-owner Kim Ungaro and her husband, pizzaiolo Domenico, say they have poured “heart and soul into this business and into our food from Day One.”
Inside: A cozy, casual spot with an open view of the coal oven, creating a warm, inviting atmosphere for pizza lovers.
The pies to try: The Four Corners pie is a showstopper—pesto, Margherita, Bianca, and vodka styles all in one. It’s the pizza that caught the eye of the New York Times.
What makes it unique: Recognition from the New York Times as one of “The 25 Best Pizza Places in New York Right Now” puts Ungaro in elite company. Food editor Nikita Richardson praised Staten Island’s offerings after sampling 50 pizzerias citywide, noting that the borough delivered “superlative examples of the form.” For Kim Ungaro, the honor was emotional: “To receive this caliber of recognition was so heartwarming,” she said.
Number 2: Ciro’s
862 Huguenot Ave., Huguenot — 718‑605‑0620; ciropizzacafes.com
A neighborhood staple since 1998, this Sicilian-rooted pizzeria serves a beloved thin-crust vodka pie, pan squares, heroes, and hearty Italian comfort food. Known for consistent quality and generous portions, it draws a loyal following with old-school charm and a few creative twists.
History: Ciro Pappalardo and John Piscopo purchased the former Huguenot Diner in 1997, and by 1998, Ciro Pizza Café opened as the first expansion of the legendary Joe & Pat’s brand. Joe & Pat’s, founded in 1960 by Ciro’s brothers, set the standard for Staten Island pizza.
The Pappalardo family’s influence expanded beyond Staten Island with notable ventures. Continued expansion of the brand has yielded Rubirosa in Manhattan, Pier 76 near the Staten Island Ferry and Joe & Pat’s on First Avenue, in that order. Currently, the Huguenot restaurant is operated by Ciro’s son, Casey and John Piscopo.
Inside: Regardless of the weather or season, a hot slice or a whole pie is pure comfort, best enjoyed in a formal-esque dining room that feels inviting yet refined. Beer and wine are served in the side room which has table service.
The pies to try: The plain pie is a standout, with dough that boasts a remarkable thin crust and gravity-defying structure and body. Hand-cubed mozzarella melts into luscious dollops for a simple yet perfect bite. For something heartier, try the meatball pie, or go lighter with an arugula pie topped with shaved Parmesan, carefully appointed Kalamata olives, and thin-sliced imported prosciutto.
What makes it unique: The staff’s passion for crafting perfectly consistent, super-thin crusts is extraordinary. This Neapolitan-inspired approach, rooted in family tradition, helped Joe & Pat’s grow while maintaining an unwavering commitment to quality and consistency since 1960 — a standard that defines taste for many native New Yorkers.
From premium ingredients to meticulously sliced toppings like zucchini on this “Variopinta” pie, Giove’s pizza is superb. Shane DiMaioNumber 1: Pizzeria Giove
278 New Dorp Lane, New Dorp — 347‑286‑0635; pizzeriagiovestatenisland.com
Pricier than most, but a must for serious pizza fans.
History: Opened in 2011 by Giorgio Giove, a world-champion pizzaiolo whose passion began in his father’s Brooklyn pizzeria. Giorgio has competed internationally, appeared on Food Network’s Throwdown with Bobby Flay, and earned titles in Italy and the U.S. His roots come from working since a child at Brothers, his family’s famed pizzeria.
Inside: It’s upscale for a pizza-driven restaurant with a modern Italian aesthetic and an open kitchen showcasing the wood-fired oven.
The pies to try: The “Variopinta Pie” — dubbed Staten Island’s most expensive pizza at $35 — layers premium Italian ingredients for a luxurious bite. Also, the “Bobby Flay Pie” with zucchini, stracciatella, and prosciutto brine is delicate and unforgettable.
What makes it unique: Giorgio’s artistry and authentic Italian sourcing are impressive. He imports flour blends and ingredients from Italy, uses slow fermentation, and treats pizza-making as a craft, not a job. His mantra? “Life is beautiful when you eat great pizza with great friends.”