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Pizza On Tour

The Italian cuisine attracts visitors who are in search of positive impressions. Clients don't highly appreciate pizza at this restaurant. Pizza On Tour provides food delivery for the convenience of its customers. The competent staff works hard, stays positive and makes this place great. Many people find that the service is good. But guests rate this place below average on Google.

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CNY Pizza Tour, stop #37: This may be the cheapest pizza in Syracuse, and it’s pretty darn good

(It’s a debate every Central New Yorker has had at some point: Who’s got the best pizza? This year, we’ll do our best to find out. I’m on a quest to find the best pizza shops in the Syracuse area. Throughout 2024, I’ll visit 50-plus pizzerias. At each, I’ll sample their most popular pizza, or whatever they recommend. As I go, I’ll score each one, and tell readers a little bit about the shop itself.)

Syracuse, N.Y. — Like every Tuesday morning, the crew at Sardo’s Pizza on South Avenue just outside the city limits made an extra batch of dough yesterday. It’s been this way since the pizzeria opened in 2008.

“We know what Wednesday brings,” said Garet Martini, the manager at Sardo’s. “Best deal in town.”

This Wednesday-only bargain is a 16-inch cheese or garlic pizza for $8.99. While that’s a $7 discount, the midweek steal just may be the cheapest non-chain-restaurant pizza in the Syracuse area. It’s certainly the cheapest of the 37 pizzas I’ve enjoyed in our CNY Pizza Tour this year.

“We don’t change a lot here,” owner Mark Sardo said. “We’ve been doing the crust the same, making our own sauces with the same ingredients, and we’ve been doing the same Wednesday special.”

Said Garet: “We don’t change. Why would we?”

Garet grew up in the nearby Westhill School District, and he grew up on Sardo’s pizza. He and his family ordered pepperoni sheet pizzas for every birthday party and Buffalo Bills game. Now he’s studying business at Le Moyne College while managing the pizzeria. He’s working to own his restaurant someday.

While we wait for him to open his own eatery, let’s grab a slice ...

Address: 4879 South Ave. in Onondaga Hill. (315) 492-7574 and you order online here .

Do they deliver: Yes, and the dining room has tables that can seat 32 dine-in customers.

What I ate: A large garlic pizza.

Why this pizza? From what I can tell, it’s the cheapest large pizza in the area. Owner Mark Sardo raved about the homemade garlic sauce and how the pizza is put together.

RATINGS (out of 5)

Crust: 3/5 . Sardo’s has been using the same dough recipe here since they opened. The only thing that changes is the temperature of the water that goes into it. That all depends on the air temperature.

Garet started with a precut 8-inch disc of dough that sat and rose overnight. He quickly stretched it to about 14 inches before using his fingers to thin the dough to the edge of a 16-inch aluminum pan and pinching the end.

The pizza ultimately was placed onto a conveyor belt that carried it through the oven set to 491 degrees. When it came out the other end five minutes later, Garet slid the pan into a brick oven for a couple minutes. The pizza then came off the pan for about 30 seconds.

This was a New York-style thin crust pizza. On mine, the outer ring was about an inch that tapered to a ¼-inch center.

Honestly, the pizza probably could’ve use another minute in the oven without the pan just to get it more firm with a bit of crispness. Garet was busy. He used my pizza as a training presentation for two new employees on their first day, and he had customers waiting to cash out. Not his fault. I’ve had this pizza and its red-sauce twin dozens of times before, and it’s normally flakey.

Toppings: 4/5 . For such a simple pizza, the “white” commands plenty of prep time. Once Garet stretched the dough, he painted a thick X across the circle with a brush dipped in the house garlic butter. He then reloaded the brush and finished with two wet circles.

Garet made the mixture by combining butter, chopped garlic, garlic powder, parmesan cheese and a cup, more or less, of sugar. Yes, sugar. That’s the secret ingredient, and you can barely taste it, but it softens the garlic.

Sardo’s has always used Saputo Gold mozzarella cheese. Garet likes how it melts smoothly and browns under the high heat. It wasn’t too oily out of the oven or after my 5-minute drive to feed a group of friends waiting at a tavern a mile away.

Value: 5/5 . We’ve already touched on the economics of this pizza, but I’ll remind you that this locally-made meal costs the same as a mass-produced pizza from Little Caesar’s. It’s $1.50 more than an 11-inch DiGiorno thing hibernating in a grocery store freezer. The Sardo’s Wednesday deal comes out to 4½ cents per square edible inch.

Don’t get me wrong; I’ll stuff a mass-produced pizza down my pizza-pie-hole at the end of a late night out, simply because everything local is closed. But it’s not as enjoyable, and I always wind up regretting it. We’re talking a symphony of flavors compared to a pre-recorded track of white noise on repeat.

Charisma: 3/5 . You’re not going to get any more plain than this. It’s bread, garlic butter and cheese. That’s it. Well, Garet did primp it up with grated parmesan cheese and parsley before touching up the crust’s rim with some more of their garlic butter.

“Why do we do that? Because it’s awesome,” he said while closing the box.

Total: 15/20 . No, this is not a compelling pizza by any stretch. Like any garlic pizza, it looks boring and it will make your breath smell like an Italian Fest hangover. But — and this is a BIG but — it’ll make your belly and your bank account happy.

Charlie Miller finds the best in food, drinks and fun across Central New York. Contact him at (315) 382-1984, or by email at [email protected] . You can also find him under @HoosierCuse on Twitter and on Instagram . Sign up for his weekly Where Syracuse Eats newsletter here .

©2024 Advance Local Media LLC. Visit syracuse.com. Distributed by Tribune Content Agency, LLC.

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