For those in search of the next big thing, here’s something truly tremendous: a 34-inch pizza. You can find this prodigious pie at La Semolina Pizza, which opened recently in the former digs of Bravo Pizza on Broadway in Massapequa.
The place is owned by father-and-son team Michael and Luigi DellaMonica. As Luigi DellaMonica tells it, his father previously owned a pizzeria in upstate Oneonta, where a young clientele kept demanding bigger and bigger slices. After measuring his oven, he concluded the biggest pie it could handle was 34 inches. The mammoth pie was a huge hit. Here on Long Island, the new pizzeria is turning out 10 to 15 a day, DellaMonica says.
The pizza, called the Penn Station, goes for $26.75 a whole pie and $3.25 for a slice, which is roughly the size of three regular slices. Made with semolina flour, it requires two peels for transport in and out of the oven and is divided in half for takeout, since no box exists for such a supersized specimen.
La Semolina has six tables and, while primarily a pizzeria, also offers such restaurant dishes as spaghetti with meatballs or sausage ($9.25), meat lasagna ($9.25), chicken parmigiana ($11.25) and eggplant rollatini ($12.25).
La Semolina Pizza is at 526 Broadway, Massapequa, 516-798-0555.