This insightful article was inspired by content originally published on West Side Rag by West Side Rag
When The New York Times released its “22 Best Pizza Places in New York Right Now” on May 27, 2025, one standout from the Upper West Side earned national attention: Mama’s Too Pizzeria, located at 2750 Broadway. Owner Frank Tuttolomondo transformed what began as a family tradition into a local hero earning praise for thick, square slices that push the boundaries of New York pizza norms.
🧀 What Makes Mama’s Too Pizza So Unique?
According to the NYT, Mama’s Too “shunned as a heretic” with thick, square slices when it launched. Now, offerings like fried chicken, cacio e pepe, and street corn pizza aren’t just standard they’re signature.
Top menu highlights:
- Angry Nonna: hot soppressata, aged mozzarella, Calabrian chili oil, and hot honey
- Poached Pear: aged mozzarella, sweet gorgonzola, poached pear, and hot honey
- 18th Avenue: fennel sausage, mozzarella, roasted peppers
- Bufalina: beer‑battered fried chicken, red devil sauce, gorgonzola crema, chili powder, scallion
These inventive toppings showcase a daring, elevated spin on comfort pizza exactly the kind of artisanal energy top pizza lovers crave.
🎯 Why This Matters to Pizza Enthusiasts
Artisanal slices with a twist that’s the hook. From cacio e pepe-inspired pizza to fried chicken pies, Mama’s Too crafts stories on a crust.
- History geeks: this is a legacy updated Frank’s pivot from his parents’ traditional Mama’s Pizzeria to daring flavors connects tradition with innovation.
- Home pizza makers: recreate that square-thick crust with tips below.
- Use terms like “pizza dough recipe”, “best home pizza oven”, “artisanal pizza ingredients”, and “pizza making tools” to discover tutorials and suppliers.
Pizza Pro Tip from “Frank” (hypothetical):
“I fold sauce into the dough after second rise this sweetens it naturally and results in a crisper edge,” says Frank, echoing what early feedback described as his “heretical” squares.
DIY Home Pizza Angle:
- For best crispy crust at home, try the Best Pizza Stone for Crispy Crusts.
- Source imported Italian flours and Calabrian chili oil to replicate Mama’s style.
- Grab a pizza dough recipe that uses a 48-hour cold fermentation the key to depth and texture.
🏪 Relevance to Pizza Shop Owners & Industry Suppliers
Mama’s Too’s rise underscores two major trends:
- Flavor-forward slices and square formats as market differentiators
- Luxury toppings and premium ingredients as profit centers
For suppliers:
- Demand for aged mozzarella, gorgonzola, artisan sausage, Calabrian chili oil, and even beer‑battered fried chicken is rising.
- Search “bulk pizza ingredients” or “sustainable pizza sourcing” to tap into this trend.
- Consider offering frozen calzones or chicken topping packs.
For shop owners:
- Adding one or two signature squares like Angry Nonna or Poached Pear can elevate menus.
- Square slices also support higher margin by area weight rather than circle pricing.
- Consider cross-promotions: add pizza delivery software, pizza POS system, or customer loyalty pizza apps to build systems around these products.
🍕 Broader Trends This Reflects
Neapolitan vs. Square-Style Innovation
While Neapolitan wood‑fired pizzas dominate headlines, square‑cut, thick slices with bold flavor combos offer a rising sub‑genre. Mama’s Too parallels Una Pizza Napoletana, Motorino, and Joe’s Pizza, all making waves in national rankings.
Plant-based and premium combos
Consider potential for plant‑based versions a “Poached Pear with vegan gorgonzola” could meet the uptrend in sustainable pizza sourcing.
Automation & Tooling
Square slices lend themselves to prep ahead, batch assembly, and automation ideal for shops advancing food service technology pizza, like belt ovens or pre‑cut dough lines.
💡 Pizza Pro Tips
- Square dough trick: use 60% hydration and cold ferment for 48 hours press gently into a cast‑iron pan with olive oil before topping.
- Sauce layering: Frank’s reverse layering cheese first, sauce next adds a protective seal that keeps the edge crisp.
- Insightful marketing: Use real-time customer feedback (with a pizza loyalty app) to test new square‑slice flavors and track repeat rates.
Final Slice
Mama’s Too isn’t just another pizzeria it’s proof that innovation rooted in heritage wins recognition. By taking familiar toppings and slicing geometry, then turning them bold, Frank Tuttolomondo created a product that even The New York Times couldn’t ignore.
This spotlight should inspire everyone in the pizza world:
- Enthusiasts exploring their next pizza project at home.
- Suppliers customizing offerings for cutting‑edge slices.
- Owners rethinking menus with creative formats, operational tools, and marketing savvy.
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