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Friday, May 30, 2014

Tony Pepperoni Buffalo Chicken Pizza, and a Giveaway

Tony Pepperoni on Urbanspoon
I happened to be in Henrietta the other day around noon, so I decided to stop in to Tony Pepperoni on West Henrietta Road, maybe a half mile south of Marketplace Mall. I've enjoyed their thin-crust pizza in the past, but it had been a few years since I was there.
I had forgotten how extensive an array of pizza Tony Pepperoni offers, but I was quite impressed with the selection and found it difficult to choose. I was particularly intrigued by one french-fry-laden pie, which I was told was the "Tony Plate" pizza, but in the end I went for a single slice of Buffalo chicken pizza.
I also took the opportunity to speak to owner Mark DiPaola. He and his brothers bought the business shortly after it opened, and he's been at it now for over ten years. As with any good owner, Mark's love and enthusiasm for the pizza business came through clearly in our brief conversation.
The pizza here is generally NY style. It's thin, and made with high-gluten flour, which allows the dough to be stretched into large pies, with a crisp, chewy crust. 
My Buffalo chicken slice was quite good, with a thin, crisp, crackly crust topped with medium hot sauce and unbreaded chunks of diced chicken. 
For this pie, Tony Pepperoni uses a blend of cheeses. I found a base of melted, processed mozzarella, topped with finely shredded cheddar, and I detected some blue cheese in the mix as well.There are different ways to go with Buffalo chicken pizza, but this was a good take on the style, that struck a nice balance between the flavor of Buffalo wings and the underlying pizza base.
Given its relative longevity in the highly competitive pizza business, Tony P's has clearly found a winning formula. When I asked about future changes, Mark told me that there may be some tinkering with the menu, to keep up with current trends. But the menu is already pretty extensive; I count 18 specialty pizzas, and they do wings, subs, salads, and more. A second location is also possible, down the road, but for the moment Mark's got plenty to keep him occupied, between his current operation and tending to a three-kid family at home.
Had I been hungrier, I would have availed myself of more of Tony Pepperoni's slice choices, but this slice alone was large enough to make for a good quick lunch. The rest will have to wait.
If you'd like to find out for yourself how good the pizza is here, here's your chance to do so for free. Mark was kind enough to provide me with two gift certificates, one for a large one-topping pie, and another for a large specialty pie.
To be eligible to win either, just leave a comment at the end of this blog post. If you have a preference as to which you win, please state your preference, and if I can, I'll honor it. I can't guarantee you'll get your preference, but I don't think you can go wrong either way.
Win or lose, stop by Tony Pepperoni's sometime and let the guys know that the Rochester Pizza Guy recommended it.
I'll pick two winners next Friday, June 6, a little after noon.

Tony Pepperoni, 4164 W. Henrietta Rd.
Open 11 a.m. - 10 p.m. daily


  1. This sounds delicious, will have to give it a try

  2. Thanks for the recommendation, Tony P is on the to do list!

  3. Sounds good, I'll have to try soon!

  4. Who can say "No" to NY-style pizza?

  5. Another place I always think about trying and never manage to get to!

  6. Tony P's is pretty great, hoping to win!

  7. I've had the tony plate before. French fries on pizza is surprisingly good.

  8. When I worked in Henrietta, had th pizza a lot.

  9. Specialty pizza is the go to for a win. Otherwise mushroom is my fave.

  10. I'll take 1 pepperoni pizza please.

  11. Thanks for putting up these pictures they are making me so hungry. It is almost lunch time and now I'm thinking I need to get some pizza. It is always nice to go to new pizza restaurants.

  12. Good stuff at Tony Pepperoni, that's no baloney.

  13. I always get mine with NO cheese, extra sauce, pepperoni, and cooked well done.

    Am I a monster?