Dave Portnoy popularized Luigi’s recently and we can appreciate why. The pizza has a terrific undercarriage to match its authenticity. Using a standard (vs coal) oven, the pizza seems to cook at a high enough temperature for the crunch that so many love.
The owner operator distinctively stands behind the counter making pies. The pizza store itself has some tables in back, a shed out front, and a whole lot of personality. It is cash only, but so inexpensive (4 slices and 2 drinks was $14!) that it should not be a concern.
We found the pizza to be good, not upsetting our personal favorites in New York City. The sauce and cheese are tasty and the kitschy decor rounds out a fun experience.