32 The Courier sun • SLICE OF QUEENS • APRIL 21, 2016 for breaking news visit www.qns.com ▶SLICE OF QUEENS A ROSEDALE PIZZERIA THAT STANDS THE TEST OF TIME BY BRIANNA ELLIS Many Queens restaurants come and go but Mario’s Pizzeria remains a pillar of the Rosedale community for over 40 years. The neighborhood veteran offers an outstanding variety of pizza with excellent customer service to match. Owner Mario Burriesci migrated from Sicily in 1961 and started working as a barber at age 14. He later embraced the family business of owning Italian rest a u r a n t s that were scattered throughout the city since the 1960’s. M a r i o ’ s family member established Paula Pizza in Rosedale in 1974, and Mario took it over in 1980 renaming it “Mario’s Pizzeria.” Ever since, the restaurant has solidified presence on the booming Francis Lewis Boulevard with loyal customers and top notch pizza. “For me, business-wise... my customers are great,” Burriesci chuckled. “I never had any problems, they respect me. That’s why I’ve been here so long,” he explained. Although the “Franny Lew” strip has more chain restaurants than ever before, including Subway, Popeyes Louisiana Chicken and Checkers, Burriesci enjoys the competition. “Believe it or not, it’s better. The competition sometimes is better because more people gives you more business. Before it was nothing but for me, it’s great,” said the Mario’s Pizzeria owner. The pizza shop serves a plethora of specialty slices like eggplant, chicken parmesan, chicken and broccoli, Sicilian, grandma slices and the most popular Buffalo chicken pizza. A regular slice is now $2.50, specialty slices are $3.75 and pies may start from $13 and tax d e p e n d - ing on your topp i n g s . Customers often munch on Mario’s tasty pepperoni bites and garlic knots, as well as beef patties and chicken rolls. “Good service, most of the people come back and the quality is what keeps you in business,” he said. “I use good quality ingredients. My recipe is the same since I’ve opened up. It’s consistent. The main thing is service, good quality and I never tried to use any cheap stuff.” “Nothing is frozen, everything is made fresh,” Burriesci added in reference to his pizza’s distinctive taste and great customer service. No matter how you slice it, the precious Mario’s Pizzeria will always be a fixture in the Rosedale community. BRINGING NY STYLE PIZZA BACK TO THE LIC PIZZA PASTA MEATBALLS FREE DELIVERY OPEN DAILY FROM 11AM TILL 11PM PIZZA COUNTER TILL 2AM ON FRIDAY & SATURDAY CALL US! 718.93.SLICE ORDER ON-LINE BY VISITING SLICELIC.COM 48-11 VERNON BOULEVARD, LIC, NY 11101 Deep dishing on Queens’ thick-crust slices BY ROBERT POZARYCKI It’s hip to be square when it comes to pizza in Queens. The “World’s Borough” not only offers some of the best triangular, thin-crust slices in the city, but also an array of specialty, dough-laden pizzas that are just as amazing to consume. Many pizzerias offer the Sicilian slice as a thicker alternative to the traditional round Neapolitan, with a molten layer of Mmozzarella cheese topping a sauce-covered thick crust. But there are many more differences to the Sicilian slice than meet the eye. The differences lie largely in the construction of the pizza itself. Round pies are stretched thin; the ingredients are applied directly onto the raw dough and then placed directly into the oven, with the crust baking right on the oven floor. Sicilian pies are stretched into oiled and well-seasoned baking sheets. Pizza makers sometimes dimple the dough with their fingers to prevent bubbles and uneven rising, then apply a layer of tomato sauce and baking the pizza in the pan. Halfway through the cooking process, the pizza makers remove the pies to apply cheese and other ingredients before finishing the cooking process. A number of Queens pizzerias, however, offer different variations of the Sicilian. Rosa’s Pizza, which has locations in Maspeth, Middle Village and Ridgewood, lays the mozzarella cheese on first, then tops it with a thick layer of tomato sauce and Parmesan cheese before finishing it off in the oven. This method not only prevents the mozzarella cheese from burning, but also creates a distinctly unique taste and texture. You’ll also find Grandma pies at other pizzerias, which serve almost as a hybrid between the Neapolitan and Sicilian. These thinner-crust square slices are often topped with fresh tomato, mozzarella and whole basil leaves. Much like round pies, many Queens pizzerias are happy to top a Sicilian or Grandma pie with whatever you request. Pete’s Pizzeria and Restaurant in Bayside, for example, offers a full slate of toppings including pepperoni, eggplant, onions, sausage, chicken and meatballs. So what makes a Sicilian slice great? The crust. Because it’s baked in an oiled pan, it has a chewy crispness that’s unique from the round pie, but is also soft without being soggy from the cheese and tomato sauce on top. You won’t need to fold it. Beyond Sicilian and grandma slices, you can also find in Queens Chicagostyle pizza (although some New Yorkers question whether that’s really pizza). Uno Grill and Pizzeria in Bayside, part of the national chain based in the Windy City, offers a round, buttery deep dish topped with mozzarella and tomato sauce cooked to order. They offer specialty deep dish pizzas such as chicken fajita and Chicago classic (featuring crumbled sausage), or you can order one with your choice of ingredients. You’ll need a knife and fork for Chicago-style pizza. Real New York pizza, of course, is hand-held.
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