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We impose a surcharge of 3.5% on the transaction amount on credit card products, which is not greater than our cost of acceptance. We do not surcharge debit cards, prepaid cards or gift cards. Prices are subject to change without notice.
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In the Charlotte or Hickory areas? Visit our sister restaurant, Tony’s Pizza!
Thin, thick, stuffed, or deep dish crust, Americans love their pizza. As a mealtime essential in many households, most people eat pizza at least once a week. Moreover, as statistics show, most people prefer NY style over others. Yet, finding great-tasting NY style pizza outside of Manhattan isn’t always easy. If you’re looking for the best NY style pizza near me, visit Mario’s Pizza. We have multiple locations throughout the Triad in Greensboro, Winston-Salem, Clemmons and High Point.
Are pizzas really that different? We’ll let you decide as we examine some of the most popular kinds:
The grandfather of all pizza, Neapolitan traces its history back to Naples, Italy. It was during the 18th century when Italians began topping traditional flatbread with tomatoes. One baker, Raffaele Esposito, also added mozzarella and basil creating the first pizza.
At the turn of the century, approximately two million Italians emigrated to America, many settling in New York City. Although these immigrants brought their recipes from the old country, sometimes they tweaked them to meet new demands.
During this time in history, workers needed cheap, transportable food. Typically, traditional Neapolitan pizza tends to be soft in the middle, often requiring a fork and knife to eat. With a few changes, pizza became foldable with a crispy outer crust. This new kind of pizza quickly became popular due to its portability and price.
The year was 1943 when two entrepreneurs opened a restaurant, Pizzeria Uno, in Chicago. Owners, Ike Sewell and Richard Ricardo Sr., served a new kind of pizza, deep dish.
Featuring a thick pizza crust with the ingredients in reverse, the pizza became an immediate hit. Deep dish pizza has layers of mozzarella cheese, toppings, and then crushed tomatoes on top.
Another style of deep dish pizza became popular in Detroit in 1946. Tavern owner Gus Guerra abandoned the idea that pizzas must be round. Instead, he used square pans and a different kind of pizza cheese, Wisconsin brick. The mild and sweet flavor of the cheese and soft, airy square crust, combined to create a new favorite.
Also around the same time as Chicago and Detroit pizza emerged, St. Louis restaurateur Amedeo Fiore introduced his version. Discarding the use of yeast in the dough, this pizza crust has a cracker-like consistency. Moreover, St. Louis style pizza uses a unique blend of cheeses particular to the area, Provel. A gooey combination of white cheddar, Swiss, and provolone, Provel lends a sharp flavor with smoky undertones.
Most people agree that NY style pizza is their favorite. Unfortunately, many restaurants fall short of copying the exact combination of factors to create the perfect slice. Often, making this masterpiece is a puzzle that has taken on mythical proportions. From the speculation of something in the water to the ovens, critics have sought the problems associated with subpar pizza.
Generally, NY style pizza has a thin crust with a crunch and chewiness without being too doughy. The crust must be flexible enough that you can fold it in half. To achieve this consistency, chefs use high-protein flour with extra olive oil and sugar. Furthermore, pizza chefs always hand-toss the dough.
Usually, the sauce has onions, garlic, basil, and oregano instead of crushed tomatoes. Additionally, you must use shredded, low-moisture mozzarella for the pizza cheese.
Even baking requires special instructions because the oven temperature will affect the taste and texture of your crust. NY style pizza requires a very hot oven for its signature flavor and texture.
You may think finding great tasting pizza in North Carolina is impossible. However, when looking for the best NY style pizza near me, visit Mario’s Pizza. If you’ve never stopped by, you may not be familiar with our menu and service. Thus, below, we’ve answered a few commonly asked questions.
Raised in Brooklyn, NY, brothers Vinny, Tony, and Mario can trace their ancestry back to Calabria, Italy. Additionally, our dedication to creating delicious, authentic NY style pizza is backed by our customer reviews:
I was raised in New York and loved the pizza from there. When I relocated to NC I was missing my NY pizza, till I discovered Mario’s. Mario’s Pizza is exactly NY Pizza. I no longer missed my NY Pizza from New York. Mario’s takes a lot of care in the Pizza they make from the dough to the toppings. It’s fresh, its delicious and it’s satisfying. It’s Pizza made with love. The entire menu is something to rave about. Everything they serve is made to perfection. Hands down Mario’s is the best!! – Chris “Christine” R
Hands down, the best pizza in Greensboro, especially if you’re a NYer at heart. The slices are HUGE and sooooo good! – Jacqui H.
We offer both a gluten free pizza and a cauliflower crust pizza with an option for vegan cheese. Plus, we can prepare salads to meet your dietary restrictions. Just let your server know of your special request when you place your order.
Of course, we take all dietary restrictions very seriously. However, for those patrons who experience severe reactions, we do only have one kitchen to prepare all our food.
You can give the gift of delicious Italian food! Mario’s Pizza gift cards make great presents for birthdays, holidays, and other special occasions. Moreover, you can buy them in any amount. Stop by any one of our convenient locations or purchase a gift card from our app today!
Speaking of gift cards, if you purchase one by December 23rd, 2022, you get a free 6-Piece of our tasty Garlic Knots!