NY Pizza Suprema Menu

A thin hand-tossed crust is topped with a fresh homemade pomodoro sauce. The fresh mozzarella is placed in between and sprinkled on top, is a generous layer of imported pecorino Romano cheese. The pie is finished off with a light drizzling of imported extra virgin olive oil from Italy. Post bake, it’s finished with Parmigiano-Reggiano.\n

No red sauce. A thin white slice topped with generous dollops of the finest whipped creamiest ricotta and finished with a sprinkling of imported pecorino Romano, fresh garlic and a drizzle of imported extra virgin olive oil from Italy. Post bake, it’s finished with Parmigiano-Reggiano.\n

12 slices. A deep dish crust light and airy with our homemade savory tomato sauce, sprinkled with imported pecorino Romano, fresh basil and imported extra virgin olive oil from Italy covered with our finest grande mozzarella. Post bake, it’s finished with Parmigiano-Reggiano.\n

12 slices. A sauce lover's favorite. The finest grande mozzarella covers light and airy deep-dish square crust. The mozzarella is covered with our homemade cooked onion-based sauce. Then finished with imported pecorino Romano cheese and imported extra virgin olive oil from Italy with a tossing of fresh basil. Post bake, it’s finished with Parmigiano-Reggiano.\n

12 slices. Delicious garlic-based marinara sauce, sprinkled with imported pecorino Romano cheese and finished with fresh basil.\n

9 slices. On a thin crust, pan baked is a fresh plum tomato sauce, imported pecorino Romano, fresh mozzarella. Post baked, finished off with fresh basil and imported extra virgin olive oil from Italy. Post bake, it's finished with Parmigiano-Reggiano.\n

A round pie with light dollops of fresh ricotta, fresh mushrooms, our finest grande mozzarella. Post-baked, finished with hot pepper-infused honey. Post bake, it's finished with Parmigiano-Reggiano.

A round pie topped off with the finest grande mozzarella, creamy goat cheese, fig spread, premium bacon, imported pecorino Romano, fresh basil and Imported extra virgin olive oil from Italy. Post bake, it's finished with Parmigiano-Reggiano.

A thin hand-tossed crust is topped with a premium grande mozzarella lightly breaded white meat chicken cutlet, imported pecorino Romano cheese and homemade BBQ sauce, with a touch of fresh minced garlic. Post bake, it's finished with Parmigiano-Reggiano.

Our famous round pie topped with lightly breaded white meat chicken cutlet, imported pecorino Romano cheese, and the finest grande mozzarella cheese finished off with fresh basil. Post bake, it's finished with Parmigiano-Reggiano.

Fresh white meat chicken cutlet, crispy bacon, fresh jalapenos, sauteed onions, and our finest grande mozzarella, with a sprinkling of imported pecorino Romano on a thin crust, finished off with a creamy ranch dressing. Post bake, it's finished with Parmigiano-Reggiano.

Our famous round pie topped off with a delicious tender white meat Buffalo chicken. Covered with Buffalo chicken sauce. Post bake, it's finished with Parmigiano-Reggiano. No substitutions.

Our namesake round pie with our homemade tomato sauce, imported pecorino Romano, grande mozzarella, topped with all the favorites: fine sweet Italian sausage, imported Italian pepperoni sauteed sliced onions, fresh roasted red peppers and fresh mushrooms. Finished with fresh basil. Post bake, it's finished with Parmigiano-Reggiano. No substitutions.

Our round pie is topped off with Boar Head's ham, sweet Italian sausage, imported pepperoni and crushed Italian meatballs. Post bake, it's finished with Parmigiano-Reggiano. No substitutions.

Our round pie topped with our homemade tomato sauce, finest grande mozzarella, fresh pineapples and Boar Head's ham. Post bake, it's finished with Parmigiano-Reggiano.

We start off with a light and airy Sicilian-style crust. Topped with our finest grande mozzarella. Our fresh homemade fra diavolo sauce and finished with our imported spicy pepperoni from Italy.\n

On a light airy Sicilian crust is our homemade onion cooked-based sauce with diced tomatoes, black olives, sliced onions, and fresh sauteed garlic mushrooms. Finished off with imported extra virgin olive oil and fresh basil. No cheese.\n

A savory delicious pizza sauce. Topped with a nondairy and soy-free shredded vegan mozzarella cheese. Finished off with imported extra virgin olive oil from Italy and fresh basil. Contains nuts. Vegan.\n

A vegan pizza made with our homemade Macadamia Alfredo truffle sauce, vegan mozzarella cheese, spinach and sauteed sliced onions. Contains nuts. Vegan.\n

A thin crust pie with a non dairy and soy-free vegan mozzarella cheese made with natural coconut, topped with generous dollops of fresh plum tomato sauce. Finished off with imported extra virgin olive oil from Italy, oregano and fresh basil. Contains nuts. Vegan.\n

A thin-crust pie with a non dairy and soy-free vegan mozzarella cheese made with natural coconut. Topped with fresh mushrooms, sauteed sliced onions, roasted red peppers. Post baked, finished off with imported extra virgin olive oil from Italy, oregano and fresh basil. Contains nuts. Vegan.\n

A non dairy and soy-free vegan mozzarella cheese made from natural coconut. Topped with dollops of our homemade creamy cashew ricotta cheese, a sprinkling of fresh garlic. Then we finished off with our imported extra virgin olive oil from Italy. Vegan.\n

A light and airy deep dish crust topped with vegan mozzarella made from coconut covered with our homemade cooked onion based tomato sauce. Finished with imported extra virgin olive oil from Italy and oregano. Vegan.\n

A light and airy deep dish crust with our homemade savory tomato sauce topped with vegan mozzarella made from coconut and finished off with imported extra virgin olive oil from Italy. Vegan.\n

A round thin crust topped with grande mozzarella, pecorino Romano and a secret homemade white sauce fresh spinach dip recipe. Post baked, finished off with a imported Parmesan cheese from Italy.\n

Our thin-crust with a delicious pre-cooked onion base tomato sauce. Topped with thinly sliced home-baked eggplant and a premium grande mozzarella. Finished with a little sprinkling of fresh garlic, imported pecorino Romano, imported Parmigiano-Reggiano and imported extra virgin olive oil from Italy.\n