The bread base of the pizza (called the “crust” here in the U.S) may vary widely according to style: thin as in hand-tossed pizza or Roman pizza; thick as in pan pizza; or very thick, as in Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.

Gennaro's Special....

with sausage, pepperoni, mushrooms, green peppers and onions

Gennaro's hand-tossed pizza, calzones and stromboli are baked in a brick oven with fresh mozzarella or ricotta cheese, with a large variety of toppings from which to choose.

A pizza meal wouldn't be complete without an ice cold, traditional Perroni Beer!

White pizza (pizza bianca) uses no tomato sauce, often substituting instead, pesto or dairy products, such as sour cream. Most commonly, especially on the east coast of the US, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally, rosemary leaves. A Roman-style pizza, called pizza e fichi, is white pizza, topped with figs.

Chicken Florentineis a delicious specialty pizza with chicken and spinach.

Buon Appetito!