Peter's Pizzeria — Restaurant in Boca Raton

The TL:DR, you want to get pizza here.

Earlier this week, I received a text message from Nick Pasquale Marrone, the son of George Marrone, who founded Pasquale's pizza chain in South Florida. I hadn't heard from Nick in a few years since I wrote about him taking over as the head of Pasquale's in Coral Springs, which serves as the chain's flagship. Nick had a motorcycle accident a few years ago (he likes fast pocket rockets) and was unable to work for a long time.

Nick has returned from his setback and is now the head pizzaiolo at Peter's Pizzeria in East Boca. According to him, he now prepares his best pizzas ever because the owner, the young Peter Izzo, is a perfectionist when it comes to pizzerias. Peter grew up on Long Island, where he worked at pizzerias like Umberto's and developed a taste for the finest ingredients.

The restaurant acquires San Marzano tomatoes, both whole and filetto, and uses Grande Cheese, which is known to be the best low-moisture mozzarella for making pizza. They also use three Italian flour types, including Caputo 00, to make their dough. The dough undergoes a 48-hour cold-proofing fermentation, greatly enhancing the crust's flavor. The dough has a high hydration rate of around 80 percent, which is unusual for a Brooklyn-style pizza.

The pizzeria has old gas-fired Bakers Pride ovens from the 1980s, as Peter bought an older location. These ovens lack electronic control that new places have and are not precisely accurate. However, if you know what you are doing, they still get the job done. Nick, who grew up using the same kind of ovens at Pasquale's in Coral Springs, has excellent skills, and combined with the raw materials Peter buys and the dough he makes, it yields phenomenal results.

Peter is also working on a brand-new location in Pompano Beach, opposite Gallupi’s Restaurant on Federal Highway, and expects it to open in the next two months. When that occurs, the East Boca location will concentrate on being a slice shop, leaving the dishes and other things to the new location, which has a much larger kitchen and will be the central facility for making the dough.

The pizzeria serves three types of sauces made with San Marzano tomatoes. For their 20" round pies, which are served as slices, they use a "Brooklyn" type pizza sauce. Their Grandma pie features a "Marinara" sauce, which is the most acidic of the three and has a strong garlic flavor. Finally, for their Sicilian pies, they use a "Sicilian" sauce that cooks with shallots and basil for four hours. This sauce is the sweetest of the three and was created specifically for the Sicilian pie. While excellent, it may not suit everyone's taste as it leans towards the sweeter side.

We ordered a slice of the Grandma pizza, which was fantastic, and decided on the sauce we wanted on our 18-inch Brooklyn-style pizza. We went with marinara sauce, sausage, fried eggplant, and roasted red peppers, and it turned out to be one of the best pizzas I've had in a long time. We also asked for it to be well-done and were not disappointed with the result. The pizza was fully cooked with excellent crust blisters and a well-spotted underskirt.

Whenever I evaluate a new pizza place, I look at how they make the dough, what ingredients they source, and the technical proficiency of the pizza baking. Peter’s hits all...

I eat a lot of pizza, and I’m always on the hunt for that magical pie! Well, I’ve finally found here at Peter’s! My daughter discovered it on Instagram and I heard about it on Let’s Eat South Florida, so we had to go and give it a try. It absolutely lived up to expectations. It’s a small, no frills pizzeria with high quality ingredients imported from Italy. They also have sandwiches and other menu items as well, including the fried raviloi appetizer which was superb. Crispy, yet filled with gooey ricotta cheese! Mama Mia!! We met the owner Peter, who said that they also have a special water filtration system, and it shows! You definitely taste the difference in the crispy, yet softness of the dough. They also make their own cheese blend in house, which Peter was so kind to give us a sample of, while we waited for our pie to cook. Who knew cheese could be as soft as butter! Overall it’s the best NewYork style pizza I’ve had in the area bar none! It’s thin, crispy, filled with flavor, and no flop!. The sauce is savory, not sweet, and simply delicious. I typically like to order my pizza with extra sauce but forgot to do so. Peter, however, was nice enough to heat some up in a bowl with a little basil and delivered it to the table himself. All in all, a great experience from the minute we walked in until the final morsel was ate. We left stuffed, but wanting more. Next time we will be sure to call ahead for their famous pinwheel pizza and maybe try a sandwich! Thank you Peter for the perfect pizza pie and your humble hospitality! We...

As a native New Yorker, and a bit of a pizza snob, I am consistently disappointed with the quality and or execution of pretty much every slice shop in South Florida. For some reason most standard pizza shops don’t have a display window to show you what they’re capable of and what you should be thinking about ordering. Peter, Nick and Co have solved that by simply putting in a pizza window to give you ideas on what to order. But most important by far is that what you order is outstanding. They have a ton of variety outside of the traditional slice, including all timers like a grandma slice, Sicilian slice, white pizza, which I happen to love. when executed properly, along with the vodka slice and many other options, this place plays every hit. Everything had the right balance, the right flavor and even a little more flavor than I’m used to resulting in the best slice shop in florida. They care about their pizza because they present it and they prepare it and variety of ingredients, they show you what you should be thinking about in terms of ordering and they want to make sure that you have a great experience so you come back. All of the misses across south florida are non existent here. Big things coming here from these guys. Get over there and ask what else they make....