Salvatore's Coal Oven Pizzeria

The Story Behind the Oven

Salvatore's Coal Oven Pizzeria traces its roots to Patsy's in Harlem, founded in 1933— one of the coal-fired ovens that put New York pizza on the map. That tradition landed in Port Washington in 1996 when Patsy’s great nephews built the first ever coal fired brick oven on Long Island. 30 years later, it’s still burning.

It Started in Harlem

The roots of Salvatore's go back to 1933 when Pat and Carmella Lancieri opened the legendary Patsy's on First Avenue in Harlem, NY. In 1996 their great nephews, Fred and Marco, brought this amazing pizza to Long Island when they opened Long Island’s first ever, coal fired, brick oven pizzeria. Over twenty years later and Salvatore's Coal Oven Pizzeria, named after their father, is still thriving. Join us, as the tradition continues with authentic coal fired, brick oven pizza, using only the freshest ingredients.

Long Island's First ever Coal Fired Brick Oven

In 1996, Fred and Marco — great-nephews of the Lancieris — brought the coal-fired tradition to Port Washington, naming the place after their father, Salvatore.

800 Degrees. No Shortcuts.

Every pie goes into the coal oven fresh — no par-baking, no reheating, no slices sitting under a lamp. That heat is why the crust chars the way it does.

The Recognition

Zagat rated us #3 in the country. Newsday named us #1 on Long Island. We'll let the pie make that case.

The Rules Haven't Changed

Cash only. First come, first served. No slices. No credit cards. No crybabies. Nothing about that has changed in thirty years.