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    Dough & Co. Pizza

    4.4 (116 reviews)
    Open 10:30 am - 10:00 pm
    Updated 3 months ago

    Order Dough & Co. Pizza Takeout or Delivery

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    DOUGH & CO. PIZZA ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Trendy
    Dogs allowed

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    Burrata Slice with onions
    Giovanni D.

    This picture probably does no justice to the review I'm about to post. Dough & Co is one of the best pizzerias in the village. Nestled on Main St in Huntington Village next to other great businesses, you'll find a place with a robust selection of different slices and pies. My go-to slice is the burrata slice, vodka slice, and the pepperoni hot honey slice. They also have amazing pesto rice balls and garlic knots. The staff are always exceptionally friendly and will bring the pizza over to you if you sit down. The place is clean, inviting, and well decorated. Give this place a try! You will not regret it.

    Metro East (fresh mozz, marinara, basil, pepperoni, jalapeno, hot honey).
    Greg F.

    I'm a Huntingtonian, and have been eating pizza here for decades now, and Dough & Co. is simply the best in town. Perfect for a quick lunch or a delivery for dinner both. The slices are a much higher quality than a typical slice place...there's real quality here. No surprise Newsday listed them among the 10 best on LI. Everything is good. Try the Metro East (fresh mozz, marinara, basil, pepperoni, jalapeno, hot honey)...it's a killer.

    Meeker avenue pizza
    Crystal G.

    Ordered delivery in a rainy night. Food came within an hour and hot for the most part. The fries were soggy, but I bet would have been good fresh. The truffle honey was slightly sweet. The meeker avenue pizza is good for any pizza lover. Slices are large. Two pizzas could easily feed 5 adults. Would go back to try other flavors and likely eat in to have it be fresh.

    Hickory BBQ slice
    Mike F.

    After reading countless reviews, I decided to give it a try. I ordered through Ubereats. It took under an hour. I got an array of slices. Known for their thin slices, I was excited to try out the hype. I started with their regular slice. The first bite didn't do it justice. The second one was an explosion of flavor. Delicious and a great marriage of the ingredients. Somewhat sweet and very crunchy. Great dough as the name states. I moved onto the artichoke and spinach grandma slice. Very creamy and the flavors blended together.The sauce holds it together. It is a mild Alfredo sauce. Others have expressed that this is their favorite and I can see why. I could eat a whole pie of this. It's soothing and comforting. Next on the menu is the San Gennaro slice. The caramelized onions and sausage blend together like a symphony. The seasoning on the sausage is very good. Very rich in flavor and delicious! Again, this one is pie worthy. Every bite is delicious. It is a sweet slice. Moving onto the Burrata slice. Creamy and savory. The sauce mixes with the Burrata creating a great mixture of flavor. The Burrata is very good quality. The basil accents the flavor giving it this uplifting quality. Each bite is a new experience. Pie worthy. I heated up the Hickory BBQ chicken slice the next day. The chicken is marinated very well and the BBQ sauce is sweet. The thin crust makes the pieces of chicken look like mountains... tasty mountains. I don't get a lot of the Hickory but a lot of the BBQ sauce. Not a lot of smokiness but pretty darn good. The finale was the trio slice with vodka, marinara and pesto.The vodka was rich and the marinara flavorful.There was a whisper of pesto, oh so faint yet present. Overall it was very enjoyable. Some have stated the bottom was burnt but every slice was cooked perfectly. I didn't request well done so that might be the reason why. The quality of the slices justifies the price. I found each slice to be unique and all stand on their own. I will definitely be ordering from them again.

    Roy J.

    Dough & Co makes a delicious slice I'm telling you. This is one of my new favs. The decor of this establishment is pretty cool. The seating is also good. The guys are very professional and the service is awesome. My pizza slices was so good, I'll be back very soon.

    Hot pepperoni Sicilian slice
    Bill S.

    I discovered this spot by accident. I was in Huntington with my son and we wanted lunch. I drove by and said, pizza? I'm reading the reviews, Newsday is stoked about the Pizza al Metro! Walking into Dough & Co. we see all their various pizzas on display. I didn't ask about the metro because I see a Hot honey pepperoni Sicilian coming out of the oven. Calling me. Bill Ssssss.. I don't understand the Metro pizza. Can you get just a slice? The menu says it feeds 6 to 8 hungry people. Made with local mozzarella, organic marinara sauce, Mike's Hot Honey and Cup & Char Roni. Um.. what is Cup & Char Ron?! I grabbed a coke from the cabinet and a corner slice of the Hot Honey pepperoni. One bite and it brings me right back. Nice crunchy bottom and the pepperoni along with the slight sweetness of honey has all my senses on alert. When I was a kid and ordered a pepperoni slice, honey wasn't an option. Who made this crazy, delicious combination? It's like peanut butter and marshmallow fluff, it just goes. Dough & Co. Pizza, it's not a fancy restaurant but a typical Long Island pizza joint making some really good pizza.

    Sam S.

    Finally, an amazing pizzeria serving super thin pizzas with exceptional ingredients. My man Hassan was super friendly and informative. This is the pizzeria that everyone's been waiting for paper thin dough with innovative and delicious toppings. Definitely not your father's pizzeria. I highly recommend this joint.

    Amit R.

    My go-to spot in Huntington village for pizza (Sorry Lil V's). Super crunchy slices and pies...they've got some awesome toppings. Lots of seating and a very accommodating staff. I recently came here with my entire family - about 20 of us (adults and kiddos). They helped to get us seating and even served our pies to us. This will remain my go-to spot in the village for pizza!

    Abhishek K.

    This is my new go-to place. I saw an ad for a super thin and crispy pizza, and this place did not disappoint. Staff is friendly and quick. Pizza had fresh toppings and the pie itself was super thin. They also had square and grandma slices too. No flop, all taste

    ORDERING TIP: We ordered one Meteo Margherita pie but got 2 boxes of pizza
    Joe P.

    The owner of D&C apparently learned his craft at Umberto's so I was very tempted to try the Sicilian but Newsday really hyped their "pizza al metro", which is also a different type of rectangular pie. It reminds me of the pizza shops we visited in Rome. Some of the Roman pizza shops would sell "pizza al metro" (pizza by the metre), where they make long sheets of pizza and you would specify what length you wanted based on metres (or partial metres). ORDERING TIP: When ordering a metro pie, you actually get two pizza boxes worth of pizza as you can see from the picture. Each box has 6 above average sized square slices (versus 9 slices you usually get from a Sicilian pie) so keep that in mind when ordering. The squares are a little larger than an average sicilian but they are thinner than at Umberto's so the premium pricing is somewhat justified based purely on size. However, from a taste perspective, I am not so sure because I had a couple of issues with the metro Margherita pizza. First, the sauce to cheese ratio is very skewed towards being very saucy and the sauce is very acidic/tangy, which would not be that bad if there was more cheese providing richness to balance the acidity/tangy. But as you can see from the pics, the cheese is more of an afterthought rather than a co-star. Second, the dough is a bit dense, which I think is strange because it is supposed to be super-high hydration dough. The undercarriage is pretty good and there is a good amount of the bubbles that are characteristic of high hydration dough, but strangely, the airiness through the rest of the dough was missing. Given the owner's background, Ihave to come back and try their Siclian.

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    1 month ago

    I preordered the night before and everything, especially the spinach artichoke pie arrived a little early and was del

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    9 months ago

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    8 months ago

    Pizza was amazing, we loved the open kitchen concept there it was very clean and professional. Staff was extremely friendly.

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    8 months ago

    Excellent slice. Light and crispy. Good variety of options at the counter and fresh basil to top the pizza was a nice touch.

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    1 year ago

    Very friendly and great food. Good sized slices and good amount of cheese. Garlic knots were perfect. Well highly recommend.

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    1653 Pizza Company - The Gerard

    1653 Pizza Company

    4.1(130 reviews)
    0.1 mi
    $$

    We went to the dead chefs society supper club event at this restaurant…read more Wow. Mini preview of lasts night. Dead Chef's Tasting Menu at At 1654 Pizza Company - A Gold Coast Supper Club Experience Last night on Long Island's Gold Coast, I had the pleasure of experiencing something truly special: Dead Chef's tasting menu at At 1654 Pizza Company in Huntington. What unfolded wasn't just a dinner, but a full-on culinary performance that transformed the idea of a neighborhood pizza spot into a hidden gem supper club. The evening unfolded course after course, each dish layered with creativity, bold flavors, and a touch of surprise. From refined takes on comfort food to plates that made you pause and savor every detail, it was clear that this wasn't a typical night out--it was a carefully curated journey meant to linger in memory. The atmosphere matched the menu: intimate, buzzing with energy, and elevated by a sense of discovery. Every dish felt like a conversation, and the storytelling behind the flavors was as captivating as the food itself. Outstanding is the only word that fits--yet still feels like an understatement. This wasn't just a meal; it was an experience that makes you excited for what's next.

    It's slightly better than dominoes and 3x as expensive. Might be a fun place if it were bumble****…read moremiddle America, but this is long island where pretty much any generic pizza place staffed by teenagers is always a good choice. If you want to pay $70 for one app and two small dry pies with minimal cheese/toppings and tough mediocre crust this is your place I guess. That being said, it's still pizza so it was fine. Go to Rosas instead and significantly better and cheaper pies with high quality ingredients, but if you must have an "artissinal" pie, head over to Ella's. Still not worth it but much better.

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    1653 Pizza Company
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    Porto Fino - This was the plate with the four squares of focaccia, white pizza, or similar ... and they were also good.

    Porto Fino

    4.0(241 reviews)
    0.2 mi
    $$

    From 4 stars to 5. Best pizza around. Go get yourself some - too good!!!!!!!!!!!!!!!!!!read more

    Day 2: Escape from NYC to the North Shore of Long Island…read more Eatery 2 of 2 This was an interesting morning and day and I got to see places and things I've not seen before. We moved eastward along the L.I.E. and made a quick stop at the Starbucks in Little Neck Plaza. This is the last community in Queens along I-495 and in no way feels like the stereotypes people incorrectly have about New York City. Upon getting on the road again, even though we moved up to Northern Boulevard, we would soon be in Long Island. Note that Brooklyn and Queens are actually at the westernmost part of Long Island, but they are boroughs of New York City proper. Long Island only means that you have crossed into Nassau County... and could continue further east into Suffolk County. (Okay, now that I've explained that, I'm done being pedantic.) In no time, everything seemed to change. We saw mansions in Great Neck and small centers with upscale and boutique shops along the route, which was a continuation of Northern Boulevard named 25-A. We were approaching lunchtime and headed to Oyster Bay. We walked into a restaurant there on Long Island Sound. It was a mix of a Margaritaville crowd (what, in the Northeast?) and a boating enthusiast crowd, with a number of Karens and men suitably coupled with them. Said another way, the douchebag factor appeared higher than average. I asked that we move on. We then ended up in Cold Spring Harbor, which is completely different, and where small boutiques and nicer independent restaurants line a small strip. None of the posted menus appealed to me and I figured it was better to go right into the town of Huntington. By looking at the phone, it was down to a New American bistro and an Italian restaurant. A short wait at the New American restaurant sent us to Porto Fino. Note that it is not Portofino, which is the expensive Ligurian town and yacht harbor for the jet set. In fact, when I inquired about the regional leanings of the restaurant and its ownership, it was indicated that it might be Neapolitan. With that, and the fact that it was nicer, but not fine dining, I knew that "abbondanza" was coming down the pike. I was right. We looked at the menu and saw that they offered different pastas with different sauce preparations. If you wanted, you could switch the types of pasta, just like you can at places that reasonably accommodate their customers. The pastas selected were rigatoni and fusilli. The chosen sauces were of the tomato-cream variety and their ingredients were tangy and delicious. You've seen those vessel bowls where there's a small cupped area in the middle and a small amount of pasta is placed in it, am I right? At Porto Fino, it's a large vessel bowl with a large cupped area, making for a very filling plate of pasta. This also heightened how good the meal was. Prior to the meal, they brought out an appetizer that, while maybe billed as a focaccia, seemed more like pizza squares. They were more like a white pizza, topped with various vegetables, and they were also good. The summer weather was surprisingly mild. We ordered soft drinks to wash down the meal and cool us off, in addition to the glasses of ice water that were brought out. The interior was spacious and furnished in a way befitting the restaurant's ethnicity and genre. We were watching the server interact with a party that arrived prior to us and was eating, and the enthusiastic way he was attending to them was also extended to us. Lastly, the prices were fair for the quality and quantity received and for being in a nicer community on Long Island. This wasn't planned, so it was a fortuitous event. We just kept moving on from Oyster Bay and Cold Spring Harbor and ended up here. I also learned a lot about Long Island. I always thought that it would be a gridded and boilerplate extension of Queens, spilling over into the adjacent county, much like SoCal's San Fernando Valley over the mountain pass is built out like many parts of Los Angeles's basin. With large forested lots and winding two-lane roads, the northern part of it, at the very least, is not at all like that. I would gladly return here. I'm giving Porto Fino of Huntington, New York a strong 4 stars. We had a very satisfying lunch to fill and fuel us for the similarly interesting trip back to New York City that afternoon.

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    Porto Fino - With the spacious and bright interior, it's a nice place to have a meal.  What else can you say?

    With the spacious and bright interior, it's a nice place to have a meal. What else can you say?

    Porto Fino - Mushroom pizette

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