Since 1970, Dunwoodie Pizzeria has been providing quality pizza and pasta with the slogan “we aim to please.” Founders and brothers Frank and Gabriel Fiorino, along with Freddy Greco, have cemented their legacy in the Dunwoodie neighborhood of Yonkers by consistently pleasing customers (so much so that Lohud readers named it their favorite pizzeria in 2018).
Yonkers native Frank Sabatino started off scooping Italian ices at the pizzeria in high school, and formally took over as owner in 2009. He’s keeping the family tradition alive, while adding some new-school takes on pies like Thai chicken and spicy pepperoni.
Besides an Italian ice (served yea- round) and a slice, what should you be ordering at this Yonkers classic? Check out our top three picks below.
The ravioli at Dunwoodie come from Terranova Bakery on Arthur Avenue in the Bronx, which ensures top quality. Perfectly al dente on the edges, with a hint of sweetness from the ricotta, you can almost picture an Italian mother making them on Sunday. The homemade marinara sauce, made fresh every day, is sweet, light and so good we wouldn’t mind drinking it.
Sabatino blends imported Francesconi San Marzano tomatoes from Italy with California tomatoes. The warm climates these tomatoes are grown in play a pivotal role in establishing top quality. Pro Tip: Ask for some warm, fluffy focaccia to dip into the left over sauce.
A classic meatball parm will never go out of style, and it seems to taste better and better each time at Dunwoodie. Sabatino uses a trio of pork, veal, and beef to make the meatballs, which creates unbeatable tenderness. They fit perfectly in rolls from Terranova, with a blanket of mozzarella cheese melted over it. The bread is toasted just the right amount, allowing some char to develop on the sides, and the ratio of sauce, cheese, and meatballs — the key to a good meatball parm — is on point. Just make sure you come with a large appetite.
Inspired by the iconic Prince Street Pizza slice in Manhattan, Sabatino decided to spice things up with fra diavalo sauce on this pepperoni pie. With the proportions of double zero flour, yeast, water, and salt down to a science, Dunwoodie’s dough is light and airy, yet sturdy enough to hold the sauce, cheese, and pepperoni.
The edges crisp up nicely in the gas oven, which ranges from 500°F to 550°F. Not many pizzerias in the county offer a spicy pepperoni slice, so don’t miss this one. First timers, you may also want to try a plain slice so you can get the best of both worlds.
683 Yonkers Ave
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