Johnnie's New York Pizzeria

The pizza was really good. The dough was fresh and tasty, chewy and with a nice crunch to the crust. As for the toppings, I almost ordered extra cheese and was glad that I didn't, as the amount was perfect and there was a ton of pepperoni. Overall, the pizza was delicious and the staff was pretty cool. I'd definitely eat here again.

Really enjoy this spot. Pizza is a little pricey, but every time I’ve ordered, pizza is fresh, very tasty, and very well sliced, which all matter the most. Great staff as well. I love their varieties of pizzas as well. I recommend the Sweet and Spicy Sausage and also the New York White pizzas. Very happy they are on the west side.

Old School pizza place where they make their own go every Pizza is tossed by hand. I can't recommend this place enough atmosphere is not exactly jumping but in terms of grabbing some food or getting full of the house you really can't do better

Had takeout dinner of white pizza with extra toppings. Delicious! I even ate all of the crust -- not the norm for me -- because it was light and crispy. Hubby prefers a thinner crust and thought there was too much "bread" but, despite that, did say the pizza was great! Located in a small strip mall, it was a snap to drive to, but parking was iffy due to it being delivery hour.

Good food fast service great prices! Try it !

Wasn’t crazy expensive was amazing food cook gave us free garlic knots and a salad loved all the food

Ordered pizza and chicken which were both fab. The pizza was amazing and the wings cooked to perfection. We were even offered a free pizza. Staff were fantastic.

My preference is for a standard parlor type pizza, rather than the small wood-fired artisan types. Therefore my rating is appropriate in context, this is an exceptionally good pizza for its type. Note also, like many parlors, this is called "New York", but it's not that thin, fold-over type with sparse cheese, this is much more substantial, and more to my taste. Good solid crust, tasty and chewy down to the end, the sauce a little sweet, which is fine, and perfect cheese, not globs of it that end up pulling off the slice, just right to the bite. The cost is a bit more than a comparable Domino's down the street, and for that you get a heck of a lot better pizza (and a lot less salt). For MdR, or maybe anyplace these days, the price is quite reasonable. I recommend the large, even if you can't eat it all, because it's the right mix of crust and interior, and it means plenty leftover for the next day. Who doesn't like a cold pizza breakfast right out of the fridge? It helps that there's no oil load, it's not greasy at all cold. I have nothing remotely critical to say. Some minor issues now and then, the cheese was not browned on one pizza, easily cured at home, on another the cheese was a little too heavy, and one had too many mushrooms and stems. That's pizza, but there was one I had that was perfection, the crust ring was even all the way around, and the mushrooms looked like they had been placed with geometric precision. Of course, once bitten, it's all the same, and here, that's really good. On a quest to try all the local non-gourmet shops making this style, I also tried Fat Tomato, on the other side of Lincoln, Pizzarito on Glencoe and Lenzini's on Culver. FT is comparable, with differences that are more preferences than deficits. Their outside crust is typically smaller and flatter (still chewy), but that means a greater interior to crust ratio. Their sauce has a more herbal taste, very tasty. Pizzarito has upped their game, a recent test was positive, close in quality, the crust a bit thinner, which is fine. Lenzini's isn't even in the ballpark, it's a bland cheese pie. For me, Johnnie's crust wins at the edges, I really like that fat chewy bite, but it's so close that I spread my business between them and Fat Tomato. With the recent improvements at Pizzarito, I'll have to give them a try now and then as well. Three good pizzas in range, what a problem. Without doubt Johnnie's access is easier, FT's lot is tiny and crammed, and you almost always have to turn right on Washington and escape via Redwood, if you're headed back down towards the sea. Heading out of Johnnie's eastbound there's no light, but you can cruise around the block to get to the Abbot Kinney intersection. Ed: Here's my latest large, what an absolute beauty. When I dream of pizza, this is what I see. By the way, it's now official, DP, the reigning expert on Evil Corp Tube, has declared this type to be a "football" pizza. Okay. Ed ed: I tried one with meatballs, and as you'd expect, it didn't come with golf balls sitting on top, there were half round slices (see below, on the right). I asked them to be restrained with the topping, and they complied, it was perfect. Check it out, very good, nice flavors. Triple ed: Confirmed in two trips now, the crust is thinner. Could be a fluke of course, just how the master was rolling dough that day, we'll see. Does it matter? Not at all, less flour down the pie hole is a good thing. It might be thin enough to rate as a NY, but the cheese and sauce load probably rules that out, and makes it floppy. Again, I could care less about flop. Interesting that I observed FT across Lincoln also reducing the crust thickness. I could tell by the heft of the box before I even bit. Economics? Maybe, but as I said, it's a positive eating development.