Massa’s Pizzeria

Went here with co-​workers. Ordered a Number 3 and a regular pie with sausage, onions and red sauce. Having had the Number 3 before and being a huge fan, I knew which I would prefer. Everyone thought they would like the regular pie more since it is more traditional. Many of them asked, «what the heck is scamorza?» Boy were they in for a surprise! By the end, we were stuffed. The Number 3 won resoundingly and everyone left knowing what scamorza is — a little bit of heaven shaped like cheese!
Massa’s you did it again. Great food, great service.

Always great fresh crafted pizza and Italian dishes sure to please… all made with love!

No slices but they have personal pies that are reasonable BUT if you go up in size expect to pay through the nose over $ 20 is easy and $ 25 is closer to reality not worth it. Coal pizza uses higher heat and u get crispy crust but it gets COLD quick. Other pizzas in the area are half the cost and just as good.

I will make this brief. Massa’s was the pie that made me realize that I can no longer keep pizza out of my life. I’m not going to abstain any more. Currently, it takes a night out on the town to get me to surrender to a slice. But Massa’s is a whole nother story. Perfectly cooked in one of the few coal fired ovens on Long Island, our pie came out glistening with truffle oil that covered fresh mozzarella and scamorza cheese, which is similar to mozzarella with less moisture… Pancetta perfectly cooked and a sprinkle of scallions making one decadent creation.
Also, they have a great happy hour where the drinks and beer is half priced… I had my first Peroni on tap and was quite surprised how complex it was since I thought it was a basic lager. Can’t beat half price !!,
I can’t wait to return and try the white clam pie. While there are quite a few excellent pizza choices in Huntington Village, and they are all excellent… none compare to Massa’s…nommmnommmmmnommmm

I had lunch here with my lovely on 10/10/15.It was slightly inconvenient to wait for an opportunity to race in the door of a small dark commercial premises off 25-​A to access this restaurant on a Saturday afternoon. In fairness to the restaurant, it is accessible from the large parking lot in the rear and they will let you in from 25-​A if you call them. The space is very dark. Memo… the Energy Crisis is over. This «vetching» did not detract from the quality of our experience once we got inside. Our server, Andrea was friendly, professional and patient, explaining the menu and answering our questions. Our personal pizzas came from the kitchen promptly. At $ 7.95 for the plain Margarita this place serves up one of the greatest lunch bargains on Long Island in terms of quality and value. I got the Margarita with Pepperoni, my companion the plain.
The pizza was fresh tasting and delicious. Both of us would not hesitate to return to Massa’s Pizzeria.

Now I can say you have to come here just on the multiple ROTDs. I can say to come here for one of the few coal ovens we have here in Long Island.
The truth is, and I have to disclose this to all you fine Unilocalers. I grew up with Bill Massa. As a matter of fact, as a kid? I think I ran faster than him! (Not that it means anything now but as a 10 year old kid? Faster. Me)
Oh yeah, one other thing. Billy Massa’s great uncle? Patsy Grimaldi.
Pizza making has been in their family for a looooong time. You can tell its a high end pizza just on the crust alone. I could mention all of the fresh ingredients but for now, lets talk about last night.
I’m meeting my sons in Huntington for dinner. I pull up and see Billy. Guy back slaps happen. We start talking and my sons walk up to us. We all sit down and I know in my mind I’m ordering the Margarita Pizza. The Margarita Pizza is really good here! Made with fresh mozzarella, it has a nice thin crust, made with high end sauce and finally topped with fresh basil.
Newsday was right to call it one of the best pizzas in Long Island.
I also ordered a second pie. We ordered a white pizza. Not just any pizza but a pizza topped with pancetta. Pancetta is like bacon. Italian bacon, something that his Great Uncle used for decades. It’s also topped with sliced scallions, scamorza cheese (What the heck is scamorza cheese??) topped with truffle oil and of course fresh mozzarella.
What a pizza! Made the old school way, it was just a savory pizza that all of us enjoyed.
There are other coal oven places from a chain restaurant that has its roots in Florida.
Massa’s Coal Fired Brick Oven Pizzeria? He’s a family guy, born right here in Long Island. His family started the pizza revolution in America, you could say he’s pizza royalty if you will. Make Massa’s Coal Fired Brick Oven Pizzeria a place to take your family this holiday weekend.
(I can still run faster)

Soooooooo good! Their pizza is so good.
Service was a little slow for lunch time but still pretty awesome. Wish they had more pizza options