As long as the sauce is good, the pizza will taste great. That's the overriding tenet that the kitchen at Rizzo's Fine Pizza has operated under for 55 years. When the two Rizzo brothers and their brother-in-law opened the original location in 1959, they began with a simple cheese pizza, no toppings. Even today, with their grandchildren running the joint, they keep it that simple. They top the pizzas with Mediterranean ingredients, such as anchovies, marinated mushrooms, and fresh garlic, rather than pineapple and ham or peanut butter and pickles. Their classic Sicilian-style pizzas have earned them praise from many press outlets, including The New York Times and TimeOut New York.