Not Just Any Pizza...
by Madeline & Peter Castellotti

John's Pizzeria opened its doors in the late Twenties when the city streets were cobblestone, trolley cars were a familiar sight, and Henry Ford first introduced the Model-T. Since then, John's Pizzeria has become world-renowned and a legendary institution in New York City - a place where generations of New Yorkers and tourists alike have come to enjoy the finest pizza the city has to offer. Because of its wonderful reputation, John's has managed to survive the Great Depression, a World War, and 14 U.S. Presidents.

John's originally opened on Sullivan street in Greenwich Village and when it lost it's lease, John Sasso, the originator, dismantled the now famous brick oven and reassembled it at it's current Bleeker Street address where it continues to churn out incredible pizza. The original booths, neon sign, tin ceilings, and black and white checkered floor create an atmosphere reminiscent of days gone by.

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What separates John's Pizzeria from the rest is it's thin crisp chewy crust, creamy mozzarella, fresh ingredients and special sauce, all of which meld when baked in its 75 year old oven. The oven, fueled by anthracite coal, does not have thermostats or controls to regulate its temperature and thus requires a trained eye to operate. It only takes four minutes to bake a crisp pie which comes out sizzling with perfectly charred dark brown edges and burn spots scattered on the bottom.

It was not until 1984 when John's decided to open a branch on the Upper East Side, where two decades later it continues to draw dedicated pizza fanatics. Its success sparked the idea to expand further. This time the search was on to find a location as unique as the pizza itself. Hence, the newest John's in Times Square, in which patrons eat their pizza under a five-story stained glass cupola of what was once the Gospel Tabernacle Church, was born. Built in 1888, this sight the site was reconstructed to house the largest pizzeria in the country. With over 500 seats, four pizza ovens, and two kitchens, this outpost can accommodate both small and large parties.

John's ability to consistently produce a pie that is distinct in flavor has drawn such notables as Woody Allen, Frank Sinatra, John F. Kennedy, Jr., Rudy Guiliani and Regis Philbin. It is a restaurant in which all the pizzas
are hand-made, with no pre-set portion controls - no two pizzas are exactly alike. John's has always been a place where friends and family love to gather. The family's commitment to excellence and their love of the business make this venerable pizzeria withstand the test of time.

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