Dough & Co. pizza opens Oyster Bay

One of Suffolk County’s best pizzerias has expanded to Nassau: Dough & Co., founded in Huntington in 2022, has taken over the former Umberto’s in the heart of Oyster Bay.

At 750 square feet, the slice of a shop is about a third of the size of Huntington, and the menu is similarly abbreviated: No pastas here, just pizza, rolls, calzones and salads.

But pizza is the main event at Dough & Co., which has been on Newsday's top pizza list since it opened. Founder Danny Rocca is (at only 29 years old) one of the leaders of Long Island’s artisanal pizza movement. He works in a traditional New York format — big pies, thin crusts, gas oven, lots of slices — but with a modern emphasis on the crust, which uses a higher-hydration dough that makes it airy, crisp and altogether delicious on its own.

Purist pizza nerds (guilty!) can best appreciate the pies when they are topped simply — regular (with low-moisture mozzarella), Margherita (fresh mozzarella), etc. — but you’ll also find Buffalo chicken, barbecued chicken, braised mushrooms with sautéed onions, ricotta and truffle oil, and lots of pepperoni and sausage. There are 20 signature pies on the menu, and there is a rotating lineup of them available by the slice. (Pro tip: Rocca likes his burrata slice cold.) Whole pies range from $24 to $36; slices from $4 to $6.

Rocca is an inveterate tweaker, both to his dough and to his menus. He is currently experimenting with focaccia sandwiches, frittatine (deep-fried pasta balls), so always ask about the specials.

The shop is little more than a counter but, in nice weather, tables are set up outside on the sidewalk. 

In 2024, Rocca and former partner, Teddy Fortunato, opened a Dough & Co. on Fort Salonga Road in Northport. That shop closed last year and is now Vito’s Pizza, the second location of the Glen Cove original.

Dough & Co., 25 E. Main St., Oyster Bay, 516-922-0434, doughandcopizza.com. Open every day 10:30 a.m. to 9 p.m.