Totonno's

This is a classic, old-school pizza spot that offers takeout only. The pizza itself is definitely above average--great crust and decent flavor--but the options are pretty limited. They only offer one size and stick to the standard types, so don't expect anything adventurous here.The owner mentioned they're looking to sell, which might explain why the place feels a bit stuck in time. While it's a solid choice for the area, I wouldn't go out of my way to get it. If you're nearby and craving some straightforward pizza, it's worth a try.

A classic slice! They are still hanging in after all these years, and according to the family, the Post article got them over 200 inquiries about buying the place to carry on. It's more of a pizza aficionado destination than a tourist spot, because not everybody is in the know. And that's a good thing, imho.They've pared down a lot, no indoor tables anymore, only open 12-5, and only on weekends.This is NY pizza history here, and everyone should make the trip out at least once. Years ago, I met a guy who said he regularly drives out from Long Island to get a pie. The thing that makes this a great slice is the dough and the sauce. Anybody can put cheese. The sauce is perfect, not too sweet, you can taste tomato paste but no aftertaste, just the right amount of salt or seasoning, not bland, very well balanced, there's not too much going on here and that works perfectly. I also think that toppings would overwhelm this, other than the fresh basil. The dough is something else. I seriously examined this dough to see what it is great about it. It has a bit of spring to it, and looking at a cross section of the crust like some sort of pizza geologist, I see a lot of tiny air holes in the dough, not no holes like some, or a bunch of larger air holes like the more bready slices, this is Goldilocks just right. Something is going on here in the magic of the yeast proof, or maybe it's love for the simple and good that comes out in the pie. And if course they know how to use their oven, so it's done correct, and slightly crispy on the bottom, folds well, etc.The walls showcase a bunch of history: old newspaper clippings, pix of the original pizza guy Mr. Totonno in front of the original Lombardi's as a kid, family pix of the descendants at various times of their lives, celebrities, etc. The guy pointed out each of his personal favorite pix once he saw me looking. I noticed what looks like the original embossed tin tiles, either ceiling tile or backsplash, covering the walls, painted over, of course. Some other notables on the wall: The Ramones came all the way out from Rock rock Rockaway Beach for this slice! Guiliani in his heyday, Bloomburg, some actors...There are old school shop windows that frame the door in a style that is maybe a century old, and it makes you wonder what this part of Coney Island was like when it was a small Italian enclave. A really nice trip, and an even better slice. Perfect day. Go eat some pizza here while you still can. Our NYC classics won't be around forever.Important!: Tip jar is behind the partition, don't forget! It's understated because they aren't shoving a tip sign in your face and begging for tips like many of the new restaurants, but these people deserve it. Ask the lady if you don't see it.

My bf and I won the Joey special (2 pizzas!) at a FRIENDS-themed event in my hometown, and got Totonno's pizzas delivered all the way to CA. So this review is only based on the taste and quality of the food. The pepperoni pizza wasn't too heavy on the cheese, and it balanced nicely with the sweet tomato sauce and tasty slices of pepperoni. Even the crust had good flavor, a noticeable difference compared to other pizzerias. It was so good, we devoured an entire Large pie in less than 15 minutes, barely talking to each other cuz we were too busy stuffing our faces :D It's not the best pizza I've ever had (there's just way too much competition), but it was still pretty damn good.

In love with the pizza at Totonno's! A pie of red and a pie of white is where it is at and that is the play. Being around for many years, Totonno's has not lost a step in the pizza game. The service is not that of a fine dining establishment but is perfect for what Totonno's is and has always been. The ambiance is that of a small pizzeria that has been around for many years in the same location. It is not the reason why you come here but is good enough for you to sit at a table and enjoy the pizza. I especially love how the pizza has both a great chew and crunch to it. The white pie is garlicky and I love it! Just go and get both pies, you can't go wrong.

The place is as old school as they come, which is fun. Good pizza with very flavorful sauce as well as good quality cheese and pepperoni. Crust was over-dense though, and at 30 per pie, there are other better options in Brooklyn.

Three years. That is how long I waited to try this pizza. Through fires and COVID, the rumors are officially debunked. Totonno's is back in business and are ready to wreck havoc on the Coney Island block. A short walk from the Coney Island - Stillwell Ave subway station, this small pizzeria on Neptune Ave will remind you with one bite why Totonno's is a legend. No, it is not Lucali, it is not Grimaldi's, or even Lombardi's, but it stands to be a top pizzeria when it comes to whole pies.I ordered two pies, a white pie and a red pie. I had heard both are must-gets for first timers, so sign me up. $50 for the two pies? Sure, I will bite this time around. But it better be worth it, it better be worth that three year wait and that hefty price tag. It is.The white pie is almost as perfectly engineered as it gets. Fresh cheese, a little oil, a good garlic flavor, all marrying up to be a tasty pie. You will find yourself hard pressed to not want to eat this entire thing yourself!The red pie is a solid counterpart. Rich, deep sauce, excellent use of the cheese, a beautiful smoky flavor, and it retains its structure throughout the entire time. Like the white pie, it is very easy to demolish this pie without restraint, but I was able to keep it together and managed to save a few slices for later.Overall, the pie is not perfect. Slices are cut imperfectly, and the pies do cool rather rapidly, as expected from a coal fired oven pizzeria. The crust also gets pretty gummy, so you must eat this pizza fast. However, the crust crackles in all the right places, so you will not feel shortchanged with a lack of crispiness.As mentioned before, it is great to see Totonno's back open. Maybe I have a soft spot for this pizzeria as someone loyal to Coney Island, but I am more than happy to welcome this pizzeria back with open arms.Welcome back Totonno's, you were certainly missed.

Stopped by here to pick up a pie when I happened to be in the area for work one day a few months ago. They were about to close up and my online order wasn't quite ready when I went by to pick it up, and man, were they rude. I had heard stories about how rude the proprietors were here, but I still was taken aback. Thankfully, their pizza happened to be pretty damn good that almost makes up for their horrible customer service. Not exactly sure I would want to endure this kind of brusque service, but I'm glad that I at least got to try this place out.

Good pizza.Feels stressful and disorganized inside.Limited selection but what they do make is pretty good quality.Limited hours but they seem to always crazy busy which is a testament to the popularity and consistent returning clientele

Take out only. Small pie for the price. Very bland taste. Dominos is even better to give you an idea. What happened to them who knows?

Pizza was very very solid, but I give them a three because they open and close whenever they want... They don't allow people to even come inside these days and I believe it's cash only and for two 12-in like medium pies it was 60 bucks.