Totonno's is once again looking for a new owner

"Founded by Anthony "Totonno" Pero, an Italian immigrant who learned the craft at Lombardi's in Manhattan before opening his own shop on Neptune Avenue, Totonno's occupies a near-mythic place in New York pizza lore. It's one of the city's last coal-oven pizzerias, still making thin, blistered pies topped with fresh mozzarella, Italian tomatoes and very little else-by design. The shop's resistance to change has long been part of its appeal."

"Totonno's Pizzeria Napolitana, the century-old Coney Island institution that has been serving coal-oven pies since 1924, is once again looking for a new owner, according to reporting by the New York Post. The third-generation family behind the legendary shop says the decision comes down to a simple reality: there's no next generation ready to take over. Co-owners Antoinette Balzano and her sister Louise"

Totonno's Pizzeria Napolitana, a century-old Coney Island coal-oven pizzeria founded in 1924, is back on the market as third-generation owners prepare to step away because no successor is ready. Co-owners Antoinette Balzano, Louise 'Cookie' Ciminieri and Frank Balzano preserved the stripped-down menu and coal-oven methods through a 2009 fire, Hurricane Sandy flooding and the COVID-19 pandemic. The pizzeria remains one of the city's last coal-oven operations, making thin, blistered pies with fresh mozzarella and Italian tomatoes. The shop resists change—only recently accepting credit cards, selling whole pies only, and keeping much original equipment. The family previously sought a buyer or partner but no deal materialized.

Read at Time Out New York