Pizzeria New York boasts crispy pies made from house-made dough
After moving to Columbus in 1997, it became apparent to Jackie Honecker that she was going to have to do something about the pizza situation.
In 2003, Honecker started Pizzeria New York in Pickerington with the goal of recreating her favorite pies from the Brooklyn and Queens boroughs.
She bought the recipe from one of her family’s pizzerias and, 18 years ago, began making dough from scratch and using premium ingredients, such as Grande Cheese Co. products.
Now run by her sons Ryan, Jared and Nick, Pizzeria New York has been giving local customers a slice of something different.
“We just make the dough in-house everyday with our recipe and cook it in a brick oven on a stone rack and you get that nice brown on the bottom,” Ryan Honecker said. “It’s crispy and foldable.”
The pizzeria — a second was opened four years ago in the Blacklick area — has a host of specialty pies, including a 14-incher costing $19.99 and $22.99 for 16 inches.
The “Paps special,” named after Ryan Honecker’s late grandfather, Greg, has sausage, pepperoni, onions, mushrooms, green peppers and banana peppers.
The eggplant parm option uses thinly sliced cuts of eggplant that are deep-fried and sprinkled with cheese, for salty pungent bites of cheese to go with the crunchy bites of eggplant.
One of Honecker’s favorites is the grilled chicken buffalo pizza, showered with mozzarella and given a noticeable helping of hot sauce, with blue cheese dressing or ranch served on the side.
“It’s actually not too spicy, in my opinion,” he said. “I would say it’s got a normal mild spice.”
Pizzeria New York has a build-your-own section of pizzas, which come in 12, 14 and 16 inches. Patrons also can buy and build pizza by the slice (starting at $3.49 for cheese), with 50 cents for each topping. (Specialty pies are not available by the slice.)
East Coasters will recognize two of the pizzerias most popular dishes: pepperoni rolls (three for $6, six for $6.99) and garlic knots ($3.99 for five). The former are crescent-shaped rolls stuffed with pepperoni and served with a basil-forward house marinara. The latter uses pizza dough twisted into a pastry-like knot, brushed with garlic butter, sprinkled with Parmesan and also served with marinara.
“People love it,” Honecker said. “As far as our appetizers, the garlic knots are our biggest seller.”
Homemade meatballs use 100% beef, seasoned with both fresh and powdered garlic and onion, and bound together with egg and breadcrumbs. They are braised in the marinara sauce, Ryan Honecker said.
“Whenever I make them I’m sure to eat a couple of them,” he said.
They are served as an appetizer ($6.99) or on a plate of spaghetti ($9.99), one of several pasta dishes served with a garlic knot, bread or salad.
At a glance
Where: Pizzeria New York
Location: 833 Hill Road North, Pickerington
Hours: 4 to 9 p.m. Tuesdays through Thursdays, 4 to 10 p.m. Fridays and Saturdays and noon to 9 p.m. Sundays
Contact: 614-862-4743, www.pizzerianewyork.com