Andrew Bellucci’s

Andrew Bellucci’s Pizzeria in Astoria has a story as rich as its pizza. Founded by the late Andrew Bellucci first rose to fame in the 1990s at Lombardi’s in Manhattan, where he helped revive interest in coal oven pizza. After a long break from the scene, he made a much-celebrated return, bringing his talents to Queens and opening his namesake pizzeria on 30th Avenue. Unfortunately, Andrew passed in 2023 but the pizza continues to be made to his high standards, by a staff that is truly dedicated. The day that I visited, Margaret was the host and she gave me some of the history of the pizzeria - she worked there when Andrew was still alive and she said he was not just a great pizza maker, but a great person too. 

The pizza at Andrew Bellucci's is solidly New York style, but the varieties and quality ingredients definitely set it apart. The specialty pies there are exceptional - it's known for the Vodka-Roni and the fresh shucked Clam Pie (only available RSVP), and there are others like the Margaret (vegan. named for the host) and the Forestiere, which has roasted mushrooms, balsamic onions, herbs and gruyere cheese.

Though I wanted to try them all, because I'd already had a few slices at other shops nearby I had to stick to just the Vodka-Roni. It was a truly impressive slice that was heavily topped with a rich vodka sauce, cupping pepperoni and fresh mozzarella, shaved parm and   some fresh ground black pepper that gave it just a little extra zing. Despite the weight of the toppings, the traditional New York crust was strong enough to support it and to eat folded, the way New York pizza should be. 

I'm going to return soon to give the other specialty pizzas a try, but in the meantime I'm working on the homage version of the Vodka-Roni for home cooks. Expect that recipe soon!