Tony D’s Pizza Rochester, NY – Best Pizza Rochester

Recently I had the privilege or grabbing a few slices with the Rochester Pizza Guy. He is a pizza reviewer (blogger) that covers most of the Rochester, Buffalo region. He shares the same passion as I do, and that is finding the best pizza around, while helping others avoid getting bad slices of pizza. I […]

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Tony D’s Pizza Rochester, NY – Best Pizza Rochester

Posted By: Pizza Expert
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Recently I had the privilege or grabbing a few slices with the Rochester Pizza Guy. He is a pizza reviewer (blogger) that covers most of the Rochester, Buffalo region. He shares the same passion as I do, and that is finding the best pizza around, while helping others avoid getting bad slices of pizza. I knew I could trust him to guide me to the best pizza in Rochester, NY, and boy am I glad I did. Not only did he guide me to Tony D’s Pizza in Rochester, after my close friend Herb texted me the recommendation, but he also came and enjoyed the pizza with me. I will cover some of the other spots he took me to, which weren’t as awesome as Tony D’s, but I figured I would start with the best I had in the city first.

As the Rochester Pizza Guy points out in a post about our outings, some reviewers are tougher than others, and each of us have different tastes in the pizza we like. Most of the time we will all agree on the greats, but when it comes to local places you grew up eating at, it is hard to stay unbiased. For some reason we all love the places that are in our fondest memories. So when it comes to reading reviews about local places the Rochester Pizza Guy eats at and likes, it is hard for me to give the same opinion as he might, since he is judging all other pizzas on what he considers the best in Rochester, which could be quite different than the best pizza in NYC, or Rome etc. We will shed more light on this when we review the other places he took me to around the greater Rochester area.

Tony D’s Pizza on Exchange Blvd. was the second place we tried after I landed in Rochester. It was a short walk from the Hotel, but with the inclement weather, it felt like an eternity. Luckily the Rochester Pizza Guy was fun to converse with on the way. After feeling like I just took a cold, frigid shower, and stepping into puddles ankle deep, we finally arrived at this trendy looking place named Tony D’s Pizza. Most of Rochester in the downtown area I was staying, seemed dead. Outside of one street which seemed to hold most of the bars in town, Rochester seems like dull city, maybe it is because of that murder rate! Tony D’s wasn’t dead at all, even on this Tuesday night. When we walked in, we were greeted by the smile of a cute hostess, who informed us there would be a 20-30 minute wait for a regular table, or we could sit at the pizza counter now. Duh….of course I would want to sit at the pizza counter, I would rather wait to eat there, so I was psyched to sit and watch pizza being made while eating some. I ordered their basic pie (I did put some oil and garlic on it since it looked so good on the counter) and began to wait. Normally a pizza in this style oven should take about 5 minutes, but I guess with the backup of orders, due to the high number of patrons eating there, ours got delayed. Took about 15 minutes. We began speaking with their chef, who explained that they use Coal mixed with Oak Wood to burn in their oven. This is a nice mix, and usually makes for a nice taste.

When the pizza was served to me I could tell they love bubbles and do not believe in popping them. I guess they feel it gives that authentic feel to their pies. Personally I am not a big fan of bubbles, so I was uncertain how the pizza would taste. My first bite was incredible. The crust tasted outrageous,with a thin coating of some sweet tasting homemade sauce, that they leave out there on the counter for everyone to see. The fresh tasting mozz cheese was generously applied and managed not to weigh the pie down. The crust was a bit flimsy though, and was lacking a certain crisp I had expected from this oven. Even with the uncrisp bottom, it held up with the heavy toppings of cheese and sauce.

Tony D’s Pizza should serve as a lesson to many of the other new wood/coal oven pizza places. For $8.00, yes you heard me, only $8.00, they manage to give one of the best pies around. Stop ripping your customers off by charging more. There is a reason Tony D’s Pizza was jammed, while most other places around the downton Rochester area were dead. They give amazing quality with fair pricing. Nice going guys.

Tony D’s Pizza in Rochester gets 7 out of 8 slices.

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  • 288 Exchange Boulevard Rochester, NY 14608

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16 Responses to “Tony D’s Pizza Rochester, NY – Best Pizza Rochester”

  • Rochester Pizza Guy wrote:
    02 Nov 2011 at 2:30 pm

    So I had to go ahead and open my big mouth and say that our homicide rate is on the high side. For the record, let me just point out that in any given year, the vast majority of Rochester residents are NOT murdered!
    And our summertime weather is gorgeous. It’s the best two weeks you’ll find anywhere.

  • STM wrote:
    02 Nov 2011 at 7:05 pm

    The Oven, Tony D’s backs there pizza in is Gas-Assisted.

  • Craig (lapp) wrote:
    02 Nov 2011 at 7:06 pm

    So it’s a combination of gas, wood and Coal?

    Sent From iPhone

  • John E. wrote:
    03 Nov 2011 at 9:23 am

    I had Tony D’s earlier this year.  It’s definitely solid.  Having spent some time in Rochester on various trips in the past year and a half, I can attest that the East Avenue area is hopping, but that other places, including that Corn Hill area, can be desolate.  Still, there are some very solid food places.  Hope you checked out Pizza Stop (up the road on State Street, more of a lunch time corner pizza shop).

  • STM wrote:
    03 Nov 2011 at 9:32 am

    Correct. The oven Tony D’s uses is designed to bake pizza in the 900-1100 (F) range. The gas ‘component’ helps the oven achieve and then ‘maintain’ the desired high temperature.

    A 100% ‘pure’ coal oven used in select pizzeria’s, a few of which reside in NYC, will often open in the afternoon. Why? The baker will arrive early in the morning(7-9am) and begin the process of ‘feeding’ the oven with coal to bring it up to temp. It takes considerable time to achieve a temp of 900-1100 degrees(F), and for that reason, ‘pure’ 100% coal fired pizzeria’s often open for business in the afternoon(it takes that long to achieve a temp of 900-1100(F) when starting from zero(0)degrees.  

    Initially, the pizza’s will bake in 3-4min, and as the evening progresses, the bake time will steadily increase as the oven temp decreases from a peak high of 900-1100(F). A bake time towards the end of a business night could take in the 17-23min range.

    Why? Because commercial zoning laws prohibit ‘burning ambers’ left unattended(overnight). As a result, for legal and safety issues, pizza bakers using 100% ‘pure’ coal fired oven, will not not keep feeding the oven with coal, thus from the minute they open for business, the oven temperature will begin to decrease, thus increasing the bake times as the evening progresses.

    End result: Because ‘Coal Fired Pizza’ is so tasty, unique and formidable when compared to Americanized pizza, for practical reasons, individuals and businesses who chose to offer ‘Coal Fired Pizza’ often will ‘opt’ for a Gas-Assisted coal/wood fired oven.

  • Craig (lapp) wrote:
    03 Nov 2011 at 9:58 am

    My review of pizza stop should post tomorrow!!

    Sent From iPhone

  • Craig (lapp) wrote:
    03 Nov 2011 at 9:59 am

    Thanks for that explanation! The pizza guy left the gas part out!

    Sent From iPhone

  • Jalvus wrote:
    03 Nov 2011 at 10:07 am

    Wowwwwwww!!! That looks really good. Gas assisted and split cooking seem to be gaining popularity. I know Luzzo’s does the same thing. Awesome review. I hope to try it some day.

  • Craig Ephraim wrote:
    03 Nov 2011 at 1:37 pm

    Great review.  Tony D’s is my current favorite in Rochester.  Of course, it still doesn’t compare to Modern Apizza in New Haven.

  • Tomato Pie Guy wrote:
    03 Nov 2011 at 2:54 pm

    Glad you got to the ROC for pie. 

  • Rochester Pizza Guy wrote:
    17 Nov 2011 at 2:43 pm

    You’re right, I did. Sloppy writing on my part, though in my defense I did mention it in my two prior posts on Tony D’s. But I couldn’t have explained it as well as STM.

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  • LR wrote:
    27 Jul 2012 at 12:20 pm

    I think it is highly over rated and very high priced.  The one an only trip we took there…..$78 for 4 mixed drinks, calamari app, speciality pizza (BURNED on the bottom) and a cold panini….the attitude of the chef sucked just as bad!

  • Lou v wrote:
    25 Oct 2014 at 4:10 pm

    Frank Pepe pizza in New Haven, Ct. Best pizza on the planet.

  • Michael Brandt wrote:
    19 Feb 2015 at 5:28 pm

    Personally, I think your pizza reviews leave a lot to be desired. They are basically crap! You should never base a review on a single visit, when you desire to portray yourself as some sort of an expert.

    The Pizza Stop and Joe’s Brooklyn both make some of the best NY Style pizzas that you will ever find in Rochester. Check out the multitude of solid 5 star reviews that both of them are receiving on the various websites. They are both getting the highest ratings of anyone in the Rochester area. For the record… I just stood in very long line of customers ( 8 deep ) this week at the Pizza Stop, with an outdoor temperature in the single digits, a negative temperature wind chill, a foot of more of snow on the unplowed sidewalks, and blowing snow. The Pizza Stop was jam packed. They go through almost 1000 slices of pizza per day. This ought to tell you something. My wife was born and raised in NYC, and both of us have had our share of NYC pizzas. The Pizza Stop and Joe’s both make a damn good NYC pie. We have eaten at Tony D’s on two separate occasions. Both times their pizzas were absolutely awful. The other items on the menu were very good… but the pizzas ( we had 2 ) were terrible. The first visit rewarded us with the absolute worst pizza we have ever had. It was nearly completely burnt on the top, and the bottom was still wet and doughy. I did not know it was possible to produce such a pizza, but when your business is run by part-time high school and college help… what can you expect. They had to offer us a $20 discount to get us back in. The pizza was not doughy the second time, but it was over cooked and the flavors were dull.

    Your reviews of these 3 restaurants sure have us wondering if you have some sort of an association with Tony D’s, or something against the Staffieri brothers. Your reviews are just plain wrong, and do you and us a great disservice.