DeCicco's Pizzeria — Restaurant in Yulee

Truth is that this was average. 2 hours to get a $25 large pepperoni pizza and a $9 salad. The pizza was not well done, light on the super thin sliced pepperoni and so VERY greasy that when folded up, it was dripping off the back of the crust into my hand! (This is usually due to using lower quality commercial grade mozzarella BLENDS which have white cheddar and provolone...these cheeses have twice the fat content of mozzarella.)

The salad was pretty sad for $9.00. Literally...I counted...4 cherry tomatoes, 3-4 cuke slices, 3 green pepper slices, maybe 5 onion slices and 6-8 olive slices. The dressing was an unmentionable creamy Italian of some kind; no doubt from a 1 gallon plastic tub.

Im going to update this in 6 months because Jax is a notorious food desert and the Yulee population, consisting of many northern refugees, was soooo excited to see a NY Pizza joint, that they have been absolutely swamped! It's a small strip location that likely doesn't have the room for enough ovens and when they are busy, they can't get the pizzas in and out quick enough. I also felt as if a corporate chef worked out a strict menu with cold, calculating food cost considerations resulting in unimpressive, unimaginative dishes lacking indulgence and authenticity.

I've worked as a chef, I'm from NY, I've lived in Orlando, Tampa, Miami and I've had a dozen "Authentic NY Style" claims...such as Eddie & Sams claim that the municipal water shipped in from NYC is the secret to authentic pizza. Whatever. Just give me a thin crust, quality ingredients and real dough cooked WELL DONE! You know it once you've had it.

Good pizza, NY pizza or not, is dough # 1 and quality ingredients. The dough should be a 00 flour used for pasta, NO oil and fermented a day or two...just enough to give it that tasty character instead of a bland bready crust. Cheese should be almost all mozzarella...some pizza recipes may have some parm/reggiano...but NO cheap provolone cheddar where oil separates in a hot oven. And yes, that oven should be Blazing hot to cook fully and leave a nice charred, bubbled crust...coal/wood is great but not a...

Finally got to try out the new NY style pizza spot near Wildlight. Great service and really good pizza. It's not the best NY style pizza I've had in NEFL, but it's a solid choice for that style, especially for this area. Would crack my top 5 in NEFL for NY style pizza, so don't let any of my criticism take away from that point.

Pros: Great friendly service Really good NY style pizza Fresh ingredients and good crust Lots of menu options, pies, sides, pasta, wings, many varieties too They sell slices Whole pies are really big

Just okay: Appetizer meatballs were decent, would try again

Cons: Too small inside, tables are jammed on top of each other. One door in / out due to space limitations Wings were overcooked, wouldn't get those again Wish they had draft beer, but need more space for that operation

Notes: this place is popular, which is a good thing right? But, space is so tight inside, you might be better off ordering to go, as long as you live close by. It's so tight it's hard to move past the register or move around in general, like when you want to get sodas from the dispenser, etc.

I liked the pizza! It's was quite good. But I wouldn't say it knocked my socks off, but it's definitely a solid and delicious NY style pie. The crust is good, but I bet New Yorkers could articulate what I'm trying to say about it being "almost" there. I think all the toppings were fresh and delicious. So i would definitely come back and it's a great choice for this area of town. Super friendly staff!!

A lot of people taking advantage of getting slices, and a lot of others who recognize ordering to-go is the best option, because the pickups were busy. With limited space and people loitering to get slices, not everyone who's "in the way" are the nicest, but maybe that's due to the frustration of nowhere to stand.

I know these guys are new, but I feel they already need a bigger and / or different location, which is probably not happening anytime soon.

I do recommend them, and I still have more things on the menu to try. Give them a try...

Update: The owner reached out and was very nice and empathetic. I appreciate the desire to make it right; as there food is really good! I'm going to toss the experience up as an error and try again. I increased the rating as a result. They need to work on team communication.

Came in to order a "quick" slice. I viewed their pizza window to see what was available and ordered two slices (mushroom and deluxe). There was no line. Cashier said just a few minutes.

10 minutes later and after seeing ppl who ordered slices after me get theres, I inquired with the cashier about my order. She asked the gentlemen at the oven if he had my order and he said yeah. He said that they ran out of mushroom. And I was like, "well, why didnt yall just say that. I could've picked something else". (I ordered what was there so i didnt have to wait.) The mushroom was there when I ordered, so not sure if he used for a call in order or someone that ordered after me, but it's frustrating to see something clearly available and then being told it wasn't. 20 minutes later I got my 2 slices.

They clearly need a runner or something to track orders. It almost looked like he was putting tickets up at random and then loosing track. And the cashier didn't seem to be paying much attention much either because she didn't think it was odd that I was still standing there until I asked.

I had a similar issue with ordering a few slices when the store 1st opened. But, I chalked it up to they were still figuring it out. But, I see they're stil struggling in this area.

They did give me a free slice token, which I appreciate, and at least confirms to me that they know there was an issue. But, I think this is something that management should be aware of so that others that stop in on their lunch break (with limited time) don't have the same experience that I've had TWICE. A few already made slices shouldn't take just as...