Sal's New Classic Pizzeria — Restaurant in City of Oneonta

Classic Sal’s is back! The simple and delicious ingredients make this one of the best pizza places in town. The crust of the pizza; that glorious foundation upon which an entire Sal’s culinary identity rests. It’s not just bread. It’s not just a base. It’s a carefully orchestrated balance of chew, crunch, flavor, and soul.

The perfect New York-style pizza crust begins with its unmistakable texture. Picture this: the outer rim, or cornicione, is golden and puffed, with just the right amount of blistering — a testament to the intense heat of a seasoned deck oven. It’s crisp when you first bite in, giving way to a tender, chewy interior that has just enough resistance to remind you that gluten is your friend.

Unlike its thicker cousins from Detroit or Chicago, the New York slice is thin and pliable — thin enough to fold without cracking, thick enough to hold its toppings without surrendering. That fold, that iconic “V” shape, is the New York pizza handshake — a ritual in itself.

Flavor-wise, the crust sings of simplicity. High-gluten flour gives it strength and structure, while a long, slow fermentation (ideally 24 to 72 hours) develops a complex, slightly tangy flavor. A whisper of olive oil in the dough lends richness, cooked to a subtle crunch on the underside.

Baked directly on a steel oven surface, the bottom is evenly browned — leopard-spotted, Sal’s knows their craft — never pale, never soggy. It crackles lightly as you bite, leaving behind a faint trace of flour and dreams of Oneonta street corners.

The perfect Sal’s crust doesn’t steal the spotlight, but it holds its own. It complements the tang of the tomato sauce, the pull of molten mozzarella, the occasional snap of a pepperoni curl. It’s the unsung hero of the slice, the canvas that lets every other ingredient shine.

It is good to the last bite — just the crust, nothing else — is a reward in itself. Warm, chewy, slightly salty, and kissed by...

Horrible!!🤮If I could give them no stars at all I would. I used to LOVE Sal's. I grew up in Oneonta and this place has just gone downhill. Every single time that I have ordered for the last year or so it has been so disappointing. I keep trying to give them chances because I used to love them so much but today is the last time I will ever order from them again. The last 3/4 times I have ordered it has taken well over an hour for the food to get delivered. Tonight it took an hour and a half!!! The food was SO cold, the wings had the wrong sauce, barely any meat at all and were so dry that my son wouldn't even touch them! The time before this they delivered to the wrong place (left it at a nursing home front desk) and when I called (for the 3rd time wondering where my food was) almost 2 hours after I placed my order they gave ME attitude. Ridiculous!! I will stick to Tino's from now on. Great service and awesome slice varieties at Tinos too. This place has surely gotten worse as the years have gone by. Dont waste your money or your time!!!!!

Oh, and their excuse tonight as to why they took so long (on a Friday evening) was because they got a dinner rush. hahahaha! isn't that a given on a Friday night that they will get a dinner rush?! They SHOULD be properly staffed and prepared to handle a dinner rush. How is that a legitimate excuse for taking an hour and a half to almost 2 hours on a delivery?? They have been in business for so long and still can't handle a Friday night dinner...

The first time I came there was great the service absolutely sucked the second time despite how charming their t shirts which read we are not a college town with a pizza problem we are a pizza town with a college problem are. They will tend to keep you waiting long after your promised pick up time. If you need to be home and you live more than 15 minutes away I would not bother. Your demented Grandma will be into stuff she shouldn't be doing and you risk any animals you have that need to be up away from Fishers before dark. They care about their regulars if you are a newbie they'll charge you 45 50 bucks for a large pizza without pork products and garlic bread and take your tip for sure but your garlic bread will be stone cold and it's too risky for us caretakers to use because they are way too unpredictable with their service. I'm sending a picture of the bird I raised from a day old that y'all's lack of consideration...