Pizza #280 | August 6, 2026 | Grandma Style
You gotta’ love Tony! And no, it’s not because my father was Grandpa Tony, my brother is Tony (well, Anthony), my middle name is…well, Tony, my son’s middle name is…Tony, or my grandson’s middle name is…you guessed it, Tony! It’s because Forno Tony, in the southeastern district of the City of Rochester, is GREAT!
Forno Tony calls this a Roman-style pizza, but to me, it’s much closer to a Grandma pie. Whatever you call it, this is the closest I’ve found to the way food tastes in Italy in Rochester. Simple food, simply made, with every ingredient allowed to speak for itself. No unnecessary bells and whistles, just good food done right.
The Dough – Great – Crispy on the bottom, soft on the inside, bubbly, with a very slight cornicione. The well-fermented dough had excellent flavor with a little sourdough style tang. It was a perfect foundation for the pizza.
The Sauce – Great – Rich tomato flavor with a slight hint of salt and possibly oregano, along with a subtle touch of Parmagian. I’m not sure if it was canned tomato that was slightly cooked down to improve it’s richness, but it was just simple, balanced, and delicious!
The Cheese – Good – Nothing extraordinary, but that’s the point. There was just the right amount, without overdoing it or overpowering the other ingredients.
The Value – Good – At $4 for a four by six-inch cut, the price works out to about $14 for a 12-inch pizza. A fair price for a pie that delivers this much flavor and at a much less expensive price point than many of the pizza imposters that charge the staggering “Rochester pricing!”
The Rating – Great – Forno Tony reminds me of what I love about eating in Italy. Simple ingredients, thoughtfully prepared, with flavors that stand on their own. They may call it Roman, and I may call it Grandma, but I’m happy to call it one of the best representations of Italian-style food I’ve found in Rochester. Sometimes, less really is more.
Quick Side Note – The Sangwiches!
In addition to the GREAT pizza, we ordered two sangwiches, and WOW, were they good! These were made with the focaccia you find all over Italy, but it’s especially incredible in Liguria, particularly in Genova (Genoa to you Amerigans), where we just visited. The northwestern Italian region is famous for its focaccia, and for good reason! The bread is a big part of the magic, and when it’s done right, it doesn’t need much else to make you happy.
ASIDE – don’t know what a SANGWICH is – see this – https://femike99.com/2024/03/07/shoulda-had-a-sangwedge/
These sangwiches were EXQUISITE! The focaccia was the kind of bread that makes you stop talking mid-sentence because your mouth is too busy enjoying itself. And believe me, getting me to stop talking is no small accomplishment!
Between the GREAT pizza and these outstanding sangwiches, Forno Tony is doing something right. I went in expecting a pizza review, but the sangwiches nearly stole the show. Tony, you’ve got a winner here…It’s just too bad siete tifosi della Roma… FORZA NAPOLI!
