Our History
Our History
NY Pizza Suprema was established in 1964 in this location by my father Salvatore Riggio, an Italian immigrant. This pizzeria was here before Madison Square Garden moved here. At that time the school around the corner currently named Touro College was RCA. When Sal decided to raise the price 5 cents a slice, the RCA students picketed in front of the pizzeria for several days, catching media attention. From 1964 and all the way up to 1988, Sal only served plain cheese slices. If you wanted anything extra on your slice, you had to buy the whole pie.
“PLAIN SLICES ONLY”, was announced several times a day when customers would ask for toppings on their slice. But even though “NO” was often said to customers, these very same customers came back because that plain slice was so delicious. My father believed in keeping things simple. When customers asked for heroes, salads, hot dogs and other items, my father would often respond, “Oh, so you want us to specialize in everything!” Dad believed that if you wanted to be successful, he would say, “Do one thing and do it better than anyone else.” He also believed in quality control.
NY Pizza Suprema was established in 1964 in this location by my father Salvatore Riggio, an Italian immigrant. This pizzeria was here before Madison Square Garden moved here. At that time the school around the corner currently named Touro College was RCA. When Sal decided to raise the price 5 cents a slice, the RCA students picketed in front of the pizzeria for several days, catching media attention. From 1964 and all the way up to 1988, Sal only served plain cheese slices. If you wanted anything extra on your slice, you had to buy the whole pie.
“PLAIN SLICES ONLY”, was announced several times a day when customers would ask for toppings on their slice. But even though “NO” was often said to customers, these very same customers came back because that plain slice was so delicious. My father believed in keeping things simple. When customers asked for heroes, salads, hot dogs and other items, my father would often respond, “Oh, so you want us to specialize in everything!” Dad believed that if you wanted to be successful, he would say, “Do one thing and do it better than anyone else.” He also believed in quality control.
AS SEEN IN THE WALL STREET JOURNAL: SLICE HARVESTER BESTOWED THE ONLY PERFECT SCORE ON NY PIZZA SUPREMA
Slice Harvester, a young man from Brooklyn, set out on a journey to try a slice from every slice pizzeria in Manhattan. After 21⁄2 years of eating pizza at 363 pizza places he gave NY Pizza Suprema the only PERFECT SCORE. SliceHarvester.com
AS SEEN IN THE WALL STREET JOURNAL: SLICE HARVESTER BESTOWED THE ONLY PERFECT SCORE ON NY PIZZA SUPREMA
Slice Harvester, a young man from Brooklyn, set out on a journey to try a slice from every slice pizzeria in Manhattan. After 21⁄2 years of eating pizza at 363 pizza places he gave NY Pizza Suprema the only PERFECT SCORE. SliceHarvester.com
AS SEEN IN THE WALL STREET JOURNAL: SLICE HARVESTER BESTOWED THE ONLY PERFECT SCORE ON NY PIZZA SUPREMA
Slice Harvester, a young man from Brooklyn, set out on a journey to try a slice from every slice pizzeria in Manhattan. After 21⁄2 years of eating pizza at 363 pizza places he gave NY Pizza Suprema the only PERFECT SCORE. SliceHarvester.com
“Make the sauce every morning and just enough for that day, keep your ingredients fresh, buy the best and don’t cut corners on the ingredients.” Oh, you’d find misprint pizza boxes and cups, but only the best ingredients went into the pizza. Today we use a 30 month aged Parmigiano Reggiano, a 12 month aged Pecorino Romano. We use the best Grande Mozzarella and Burrata cheese along with extra virgin olive oil all imported from Italy. The nal touch was cooking the pies well, in the old fashioned Italian tradition. The end result was an extremely flavorful slice that was well balanced — the right amount of cheese, the right amount of sauce and a crispy flavorful crust — absolutely nothing doughy.
“Make the sauce every morning and just enough for that day, keep your ingredients fresh, buy the best and don’t cut corners on the ingredients.” Oh, you’d find misprint pizza boxes and cups, but only the best ingredients went into the pizza. Today we use a 30 month aged Parmigiano Reggiano, a 12 month aged Pecorino Romano. We use the best Grande Mozzarella and Burrata cheese along with extra virgin olive oil all imported from Italy. The nal touch was cooking the pies well, in the old fashioned Italian tradition. The end result was an extremely flavorful slice that was well balanced — the right amount of cheese, the right amount of sauce and a crispy flavorful crust — absolutely nothing doughy.
“IF YOU ARE FROM OUT OF TOWN, PLEASE TRY THE REAL NEW YORK SLICE... PLAIN CHEESE. GOOD PIZZA DOESN’T NEED TO BE DISGUISED.” — JOE, NY PIZZA SUPREMA
“IF YOU ARE FROM OUT OF TOWN, PLEASE TRY THE REAL NEW YORK SLICE... PLAIN CHEESE. GOOD PIZZA DOESN’T NEED TO BE DISGUISED.” — JOE, NY PIZZA SUPREMA
