LaRocco's Pizzeria Westchester

A lot of the recipes come from Mama LaRocco, who was born in Sicily and came to the US in 1922. Paul LaRocco was born in Little Italy, New York City, and was brought up in Brooklyn, where he learned the secret to making the finest dough around, a time-honored recipe for thin-crust Neapolitan perfected over the years. It is not frozen but made on the spot, and if you take a trip to LaRocco’s, you can watch as we hurl it to the ceiling.

Paul has brought the New York secret to California, and at LaRocco’s, you can taste the difference! Every pizza we make is stone baked to perfection for that true authentic flavor! As for the sauce, Paul uses his grandmother’s recipe, made on-site, and worth simply walking in the door for the smell. (No charge to smell!)