Jan Norris: Food and Florida

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EatBeat: Cortazzo’s, New Pizzeria in Lake Park Uses N.Y. Water

December 28th, 2010 · 2 Comments

Cortazzo’s Brick Oven Pizza in Lake Park has been open a few weeks. Owner Lenny Manuto, from Brooklyn, says he brings in water from New York to make the dough authentic, and uses a brick oven as he did in his former pizzerias in the Big Apple.

The crust is New York style – not too thin, but not Chicago deep-dish thick, either. The bottom is crispy and the edges chewy.

“People in Florida want more sauce; people in New York want more cheese. It’s funny,” Manuto said. The sauces, doughs – everything is made in-house.

Pizzas, pastas, salads, calzones, stromboli, sandwiches and a host of appetizers are offered along with desserts of cannoli, cheesecake, and zeppole.

Specials are posted each day – get in on Monday’s large (18-inch) cheese pie for only $5.99.

Cortazzo’s Brick Oven Pizza

815 U.S. Highway 1, Lake Park


Open 11 a.m. to 10 p.m. Sunday-Thursday; till 11 p.m. Friday-Saturday.

Tags: The Eat Beat: Restaurant News

2 responses so far ↓

  • 1 Caryl Fantel // Dec 28, 2010 at 12:26 pm

    Sounds yummy! It’s funny that Lenny says, “People in Florida want more sauce; people in New York want more cheese.” What about people in Florida who are FROM New York? (I still like more cheese!)

  • 2 Ken Steinhoff // Dec 28, 2010 at 1:08 pm

    I’m a long way from coming from New York. In fact, New York was the only exception to my “I Won’t Send a Photographer Anywhere I Wouldn’t Go Myself Rule.”

    Having said that, put me in the More Cheese category. I hate sloppy pizzas with too much sauce. (How much is TOO much? If I can see it or taste it, it’s too much.)

    My favorite pizza is from this guy: an Italian who lived in New Jersey before opening a pasta joint seven miles from my mother’s house:


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