COURIER LIFE, JANUARY 10-16, 2020 23
Brooklynites are particular
about their pizza,
so when Bay Ridge Pizza
is named the “Best Pizza
in Brooklyn,” in a competition
sponsored by the
Dime Savings Bank, it
may be time for a trip.
The family-owned business
has been around for
40 years, started by two
brothers: Tony and Sal.
Today, Sal’s son, Gaspare
Tumminello, and Uncle
Tony do most of the pizzamaking.
A photo of Gaspare
at age 10, studying
the craft beside his father,
hangs on the wall, along
with certifi cates of recognition
from politicians.
Back then, few were familiar
with the term, “gluten
free,” – but today, Bay
Ridge Pizza is known for
its more than 48 different
types of gluten-free pizza
options. That’s just for
starters. Then there’s the
rest of the menu – items
like pasta dishes and caulifl
ower pizza crust. Gaspare
says they can pretty
much prepare anything
gluten-free.
“We are featured on a
popular gluten-free website,”
he says. “We get a lot
of takeout business from
them.”
This, of course, is on
top of all the business from
steady, neighborhood customers.
“We know everyone
who comes in here,” he
says. Many of them have
been patronizing the place
since the 1970’s, when Gaspare
was just a kid. Now
bring their own children
in for a slice or two.
The counter is fi lled
with pizza topped with
strips of eggplant, broccoli,
olives, mushrooms,
and even ravioli. There’s
pizza with grilled chicken,
and slices covered with
Caesar’s salad. Paninis
are stuffed with fresh mozzarella
and red peppers.
Huge breaded shrimp
beckon.
The fl agship favorite is
the Grandma pie, and this
is what was named “the
best,” noted for its consistent
quality. The crust is
crisp, the mozzarella oozes
over the tomato sauce, and
drips down the sides of the
slice. “We use the fi nest
cheese,” says Gaspare.
While they’re known
for the pizza, much more
than that is served here.
The extensive menu includes
clams, shrimp,
calamari, veal, chicken,
mussels, salads, and vegetables
like escarole, string
beans, broccoli, spinach,
and eggplant.
“There’s something for
everyone,” says Gaspare,
and this makes it possible
for a couple to come in and
enjoy a good Italian meal,
at a reasonable price. Wine
and beer are served. Soups
include minestrone, lentil,
pasta Faggioli, and sometimes
New England and
Manhattan clam chowders.
For dessert, there’s
cheesecake, tiramisu, and
Italian ice. The restaurant
has ten tables, and a television.
Bay Ridge Pizza was
busy during the holiday
season, catering seafood,
pasta, and appetizers
trays for Christmas Eve
celebrations. They offer a
huge selection of possibilities,
and should there be a
special request, they can
accommodate that too.
“We’ve prepared all seven
fi shes for Christmas Eve
dinners,” he says. They
can make vegan pizza –
veggies, tomato sauce, but
no cheese.
A staple in the community,
Bay Ridge Pizza has
donated to fundraising efforts,
schools, and hospitals.
They deliver to Sunset
Park and Dyker Heights.
Follow them on Facebook
and Instagram.
Bay Ridge Pizza
7705 5th Ave. between 77th
and 78th streets in Bay
Ridge, (718) 680-5405, www.
BayRidgePizza.com. Open
Sundays – Thursdays,
10:30 am – midnight; Fridays
and Saturdays, 10:30
am – 1 am.
BUS INES S , B ROOKLYN S T Y LE
Bay Ridge Pizza is voted “The Best” for 2020
/www.BayRidgePizza.com
/www.BayRidgePizza.com
/BayRidgePizza.com