Gino's Pizzeria of Commack

There's something almost spiritual about watching a pizza emerge from Gino's wood-fired oven. The char, the bubble, the way the cheese melts into perfection — it's the result of decades of mastery and a commitment to doing things the old-school way.

The dough is made fresh daily, allowed to ferment slowly for that perfect chew and flavor development. The tomatoes are San Marzano, imported from Italy. The mozzarella is fresh. There are no shortcuts here, and you can taste it in every bite.

While the classic Margherita is perfection, don't sleep on their specialty pies. The Bianca (white pizza with garlic, ricotta, and mozzarella) and the Diavola (spicy sopressata with Calabrian chilis) are both worth the trip to Commack.