Y'know, there are many places in NY where the pizza sucks.

The name NYPD doesn't really inspire confidence, everyone knows it's the NYFD who can really cook-DUH?

We're from NY, and frankly I found Bravo's pizza disgusting. I tried NYPD today - they had the margherita pizza on special - sauce, mozzarella, fresh basil and garlic, sold by the slice. I thought it was very good and I especially liked the taste of the crust. The pizza was thin except for the edges which were thick (I don't eat the edge of the crusts because they are a little doughy). Not having had their regular pizza, can't comment on the taste of the sauce - this margherita had a nice garlicky/basil flavor. The size of the slice was huge - for $2 it was a great deal. You can eat inside or they have a nice little outside dining area.

Are you from real NY or upstate? If you're from NYC/LI area I trust your judgement, upstate-not so much.

I think they are much too heavy on the tomato sauce for my taste but was glad to see that they offer pizza by the slice. I might try something else on their menu though.

I like pizza at other restaurants much better.

I think they use two squeegy guys with a greasy rag-lol

When I read your post I was gravely concerned. This is unacceptable and was immediately
addressed with corrective action and immediate re- training. Each staff member is
required to have a safe-serve certification which covers many things with an emphasis on
cross-contamination, proper hand washing technique and food safety. Thank you for bringing this to our attention.
I take responsibility and apologize for your less than satisfactory experience at our restuarant. Our two top focuses are on quality of food and customer service, we may not get it right 100% of the time but please know we are determined to reach our goal.

Sincerely,
Cara Fitzgerald, Owner

It's great to have the owner post. Thanks.

Great that you sell it by the slice. When on the run, makes a great lunch.

:pepper2:

Actually we central and upstate NY'ers feel we are from the real NY; NYC is kind of like their own little country, lol!:girlneener:

Yeah, but what a country. And let's face it, they are pizza king.

SAY WHAT???? I always heard Chicago was PIZZA KING. New York does cheesecake and Boston does scrod...or is scrod.

Oh my, Let the pizza war begin :)

A little history for those interested:
Pizza in the United States

Main article: Pizza in the United States
Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century. This was certainly the case in cities with large Italian populations, such as New York City, Chicago, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. In the late 19th century, for example, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their wares at two cents a chew. This was the way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.
The first printed reference to "pizza" served in the US is a 1904 article in the Boston Journal.[25] The first pizzeria in America was founded by Gennaro Lombardi in Little Italy, Manhattan, and the large, wide pizzas made in the city would become known as the New York-style. Gennaro Lombardi opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 with New York's issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay and they were given a slice corresponding to the amount offered. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. While the original Lombardi's closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi's grandson.

Pizza was brought to the Trenton area of New Jersey very early as well, with Joe's Tomato Pies opening in 1910, followed soon by Papa's Tomato Pies in 1912. In 1936, De Lorenzo's Tomato Pies was opened. While Joe's Tomato Pies has closed, both Papa's and Delorenzo's have been run by the same families since their openings and remain among the most popular pizzas in the area. Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a competing store, Sally's Apizza, on the other end of the block, in 1938. Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and the New York Times ran a half-page memoriam. The D'Amore family introduced pizza to Los Angeles in 1939.

Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. The international breakthrough came after World War II. Allied troops occupying Italy, weary of their rations, were constantly on the lookout for good food. They discovered the pizzeria, and local bakers were hard-pressed to satisfy the demand from the soldiers. The American troops involved in the Italian campaign took their appreciation for the dish back home, touted by "veterans ranging from the lowliest private to Dwight D. Eisenhower."
Ric Riccardo pioneered what became known as the "Chicago-style" deep dish pizza when, in 1943, he and Ike Sewell opened Pizzeria Uno in Chicago. In 1948, the first commercial pizza-pie mix — ‘Roman Pizza Mix‘ — was produced in Worcester, Mass., by Frank A. Fiorillo. The introduction of a 1957 broadcast on Canadian television documents the dawn of pizza's North American success.[clarification needed]
With pizza's rising popularity chain restaurants moved in. Leading early pizza chains were Shakey's Pizza, founded in 1954 in Sacramento, California, Pizza Hut, founded in 1958 in Wichita, Kansas, and Josey's Pizza founded in Newnan, Georgia in 1943. Later entrant restaurant chains to the dine-in pizza market were Bertucci's, Happy Joe's, Monical's Pizza, California Pizza Kitchen, Godfather's Pizza, and Round Table Pizza.[26]

Today, the American pizza business is dominated by companies that specialize in pizza delivery, such as Domino's, Papa John's Pizza, Giordano's Pizza, Pizza Ranch, Mazzio's, and Godfather's Pizza. Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery. Another recent development is the take-and-bake pizzeria, such as Papa Murphy's.
[edit]

Always a battle between Chicago pizza & the REAL pizza :a20: New York style.

Sorry - had to. From a REAL New Yorker - Born in Brooklyn, Moved to Long Island . . . Family - ALL OVER THE AREA ! :pepper2:

Thank you for clarifying. I lived for several years up near Saratoga. I have found that most of the upstate areas have a different standard of excellence than I and were maybe born without a palate.

Have you tried Red Sauce? I believe they are from the Albany area, I've heard they are allegedly CIA trained. I guess they know how to really cook, they just choose not to.

Thank you Cara, your post says a lot about you and your business. I wish you success. We definitely need a real NY style pizzeria in The Villages and I sincerely hope that pizzeria is NYPD. I'll definitely be back.

I'm still laughing at that one....I guess New York is the politeness capital of the world.:cus:

For us, in that area, our co-favorites were Andy's & Public House (both in Malta).

I tried Red Sauce once. Prego in a bottle is better than their red sauce.

Too late, wish I had known. Every place I went to used garlic and onion powder and canned gravy that looked like chocolate pudding-lol.

That's because it's not your palate.

When they first opened I had broccoli rabe and chicken cutlet-no pasta. It was IMO a greasy mess.

It is quite a country! I love NY and NYC'ers. Pizza king??? Maybe.:jester:

EVERYONE loves the place of their childhood and where they hail from.

I KNOW where the center of the universe is but I am not tellin' cause some cussed fool will argue with me. ;)

Ooooh... I wouldn't argue with you Gracie! Besides, I already know where it is. :angel:

Now your earlier posts make sense. Thanks

We had a sausage and onion pizza today from NYPD. I never thought that I would say this, but it had TOO MUCH sausage on it. It was literally covered with crumbled sausage. Couldn't taste the sauce or even the cheese. We did like the dough so we will try it again plain with no toppings to get the true taste.

[QUOTE=buggyone;570946]I had never heard of asking for a pizza "well-done" until I got to The Villages and heard some New Yorkers talking about pizza. What other way would pizza be than well-done? In a "regular" pizza, the crust is cooked all the way through, the toppings are cooked completely, and the cheese on top is browned. What the heck is "well-done"?

" Well-Done" means to make the crust must be crispy not just cooked all the way through. NY'er do not use a knife and fork to eat pizza, we hold the folded slice in our hand. Therefore in order to eat it properly the crust must be Well Done. Try it you might even like it.

You got that right MelZ. I usually order pizza well done and light on the sauce otherwise they have trouble getting it crispy.

[quote=MelZ;572110]Yep, and when the oil gets on your hand you know it was a good pizza.

NYPD Pizza
 

NYPD Pizza, all I can say is YUM YUM!!!!!!!!!!!!!!!

We tried it for the first time yesterday. The best pizza so far in The Villages.
Place was packed during lunch hour. Service was good too.

Anybody try the calzone yet? Zepoles?

This is a good mini history lesson about pizza in the United States, but is far from complete. The entire pizza world was drastically altered in the in the USA by Tom Monaghan and his "Domino's Pizza" delivery system. In the early 60's, in Ann Arbor, and Ypsilanti MI, Tom open his first Pizza stores promising guaranteed delivery times. Mike Ilitch started Little ars Pizza, about the same time, in the Detroit area. Ironically both Monoghan and Ilitch have been owners of the Detroit Tigers. So please, do not exclude Southeastern Michigan from any geographical pizza history lesson.

Oh my someone's feelings got hurt. I was neglectful in quoting the source: Wikipedia. You might want to contact them to make it a more complete record. Again, sorry if the blurb discriminated against Michigan. :)

shcisamax...Thanks for the history post. I grew up in Brooklyn and Totonno's (mentioned in the 2nd paragraph) will always be one of my favorite pizza places.When I first started going there you had to wait on line outside They only used the freshest ingredients and when they ran out...they closed for the day.....VERY disappointing if you didn't make it inside. Run by a very nice husband and wife...decendants of the original owner. Great pizza....no slices...pies only.

Photo Gallery

Cathyw Glad you liked the "history" post.

We haven't tried either the calzone or the zepoles yet, but we did try their Swat Team Stromboli and The Vice Squad Veggie Roll. My wife and I split half and half on each and both were enjoyable. We both agree that the Veggie Roll was a little more appealing to our taste despite it being a bit runny. We will definitely try them or other items in that section of their menu!

Zeppoles are OK IMHO a bit to large and too much powdered sugar.

Thanks for this post. I had thought that Zeppoles were their name for Pizza Fritta, but the explanation I read when Googling Zep's showed me there is a difference. I now have an excuse to try them to see just how different they are. :mmmm:

After all the good reviews, we thought we would try NYPD Pizza last night after voting at the Library. We've been past the restaurant before, so were expecting a wait - but we were very lucky go walk in and get a table for 2 right away.

It wasn't long before the waitress came by to get our order ... but that's where the luck stopped. It took about 10 min to get our drinks and seemed to take close to an hour to get our pizza. We got one of the 18" pizzas - so that took up most of the small table we were at. Barely enough room on the table for our dinner plates. The pizza was ok, but nothing to rave about. VERY thin crust that was soft/soggy, not crispy.

The waitress came back to check on us once during our dinner - and lucky for my husband he ordered another beer at that time. Me, I finally was able to get another soft drink when she brought the bill after we were done.

The restaurant itself is small, but that wouldn't be bad if it wasn't so loud. Very noisy with all the people, high ceilings, TV on (not closed caption), music blaring that every once in a while you could hear a bit of. Barely possible to have a conversation at the table.

For us the Pizza and atmosphere at Tierra Del Sol country club and Flippers beats NYPD Pizza hands down. I know NYPD is new, so maybe we'll try it again sometime down the road, just not anytime soon.