A small note--the older man who used to be so cranky and close up shop when the dough ran out in the Coney Island Totonno's is now deceased. His son (I think) runs the place now and is actually a very friendly guy. We chatted pleasantly several times last year--Totonno's is my regular stop before Brooklyn Cyclones games, and you have to go through the kitchen to get to the men's room. And they actually keep regular business hours now! Still no slices and cash only. For my money, it's the best pizza I've had in NYC. Their coal-fired oven definitely makes a difference. I sincerely believe that you could limit your pizza search to the places that have those ovens, if expediency was an issue. Which, of course, it isn't! Thanks to everyone for a very interesting thread. Jamie At the CI branch of Totonno's, it's his grandson, if I am not mistaken...and yes he's a great guy. Very friendly and willing to chat. His Mom is a bit more sullen, but she seems to like me. I just still get a little fear everytime that I go there, due to my first experience with Totonno. I was in from way out east on LI and had heard of this mecca of pizza. My friend and I were around 14 years old and asked for slices....and pretty much ran out of the place. I still think that it is such a worthwhile trip for anyone who has never been. Totonno's is absolutely fantastic...but don't bother with the mediocre UES coal fired Totonno's...like the branches of Patsy's, there is no substitute.