The smell of bubbling cheese, roasted tomatoes, and a crisp, charred pizza crust has a way of stopping us in our tracks. In Yonkers there is no shortage of pizza chefs willing to tempt us with their unique and delicious pies.
From a neighborhood pizzeria where a father taught his son the art of the perfect American-style slice, to a Neapolitan-born pizza maker who puts his “love” into every pie, to a former Manhattan restaurateur who now turns out pizzas from a wood-fired truck, Yonkers pizza makers have their own distinctive ways of answering a deceptively simple question: What makes a great pizza?
We set out to taste a few of them.
[Editor’s note: With this story, we are pleased to welcome Marie Rama to The Ledger as our new Food Editor. More about Marie here.]
When it comes to pizza, American-style pies come in many forms, from the classic thin and crispy slice to thick, pan-baked, and Grandma-style pizzas. Neapolitan pizza, by contrast, is traditionally known for its soft, airy center and lightly charred edges. We sampled just a few as noted in this article. And if you have a favorite, share it with us—and with our readers.
Gino’s Pizzeria
For 48 years, Gino Vetrini has been teaching his family—and generations of Yonkers pizza lovers—that there is no reason to settle for an ordinary slice.
Tucked into a corner of Yonkers bordering Bronxville, Gino’s Pizzeria is a neighborhood gem. Don’t confuse it with the more traditional Gino’s Pizza on South Broadway, which is often cited as one of Yonkers’ most popular spots for American-style pizza.
Gino Vetrini opened Gino’s 48 years ago, and today the neighborhood favorite is owned and managed by his son, Elio. Before taking over the business eight years ago, Elio spent every summer learning the art of American-style pizza making from his father, experimenting with an array of creative toppings while upholding Gino’s high standards.
“We never cut corners with ingredients; we never take shortcuts. We do it right,” Elio told me one late afternoon in August. “Our doughs and sauces don’t have any additives, sweeteners or fillers; we make everything from scratch.”
And when it comes to pizza, Elio believes there is no reason to tell a customer what he or she should like.
“We aim to please the individual tastes of our customers. We’ll make pies that are gluten-free or with ultra-thin, crispy crusts—really, we’ll make whatever our customer wants.”
Along with all the classic slices, Elio enjoys creating unusual pies inspired by dishes he has encountered at other restaurants.
“Once while dining out, I ordered a pastry appetizer of Gorgonzola cheese, tomatoes, spinach, and mushrooms. It inspired me to use these ingredients to make a Gorgonzola pizza slice. I’ve added a drizzle of balsamic vinegar to pull all the flavors together.”
Another favorite is Gino’s Grandma-style pizza, baked in a cast-iron skillet generously coated with olive oil, which infuses the crust with exceptional flavor.
For those looking for a protein-packed slice, Elio makes a pie topped with mozzarella, chicken cutlets, tomato slices, and scallions, finished with the restaurant’s specialty Italian house dressing.
A full-service restaurant with a casual atmosphere, Gino’s offers a wide range of Italian-American specialties, from starters to desserts. It is open every day from 11 a.m. to 9 p.m., and until 10 p.m. on Fridays.
Gino’s Pizzeria, 50 West Pondfield Road.
A&V Pizzeria
Can a pizza without melted cheese really be pizza? At A&V Pizzeria, the answer is a surprisingly enthusiastic yes.
Yonkers Pizza Madness, a competition organized each year by Mayor Spano’s office, crowned A&V Pizzeria the city‘s best pizza parlor in 2025. Owner Geppino Mucciacciano, known as Pino, is originally from Naples and opened A&V more than 40 years ago.
For Pino, making pizza is a very personal endeavor.
“I put my love into every pie, and I love making people happy. We’ll make pizza any way the customer wants it made.”
A&V offers both Neapolitan- and American-style pizzas, with an impressive variety of toppings. One of Pino’s personal favorites — and a particularly good choice for those avoiding dairy — is his Arugula Pizza.
The thin, flavorful crust is topped with generous mounds of arugula and juicy diced tomatoes tossed in a roasted-garlic house dressing. It can be served either slightly baked or at room temperature.
And apparently, even the most devoted cheese lovers can be won over. On a recent visit, a pizza lover who had previously insisted that pizza without melted cheese wasn’t really pizza raved about the Arugula Pizza.
Located at 281 Morsemere Avenue in a residential Yonkers neighborhood, A&V Pizzeria is open seven days a week, from 11:30 a.m. to 8:30 p.m. The full-service restaurant also has a charming courtyard for outdoor dining.
It’s a good choice not only for pizza lovers, but for anyone looking for a more complete Italian dining experience.
A&V Pizzeria, 281 Morsemere Avenue. 914-423-3885.
Coming tomorrow: Marie visits two more great Yonkers pizza chefs: one at a revered, old-school restaurant ,and the other the one-time owner of a five-star Manhattan eatery who has found an unconventional variation on the pizzeria.
