Tomori’s in Lakewood Does Thin-Crust Pizza Right


It may be small, but Tomori’s Pizza (15621 Madison Ave., 216-712-6996) in Lakewood is making a mighty big splash on the pizza scene. The largely carry-out pizza and sub shop opened about six months ago, and people have been gobbling up its slender pies ever since.

Owner Dean Tomori, who comes to Lakewood by way of New York, describes his pizza style as a cross between Sicilian and New York. Not to be confused with the thick and doughy square-cut pizzas sold here as Sicilian, pies typically found in Sicily are small, round and sporting an uber-thin crust. But unlike the Neapolitan pies to which we’ve grown accustomed, Tomori’s pies are topped clear to the edges. In place of a puffy and blistered outer crust is the sort of crispy wafer formed when cheese hits the deck of a hot oven. Tomori uses conventional electric deck pizza ovens in place of a wood-fired one.

Tomori’s pies aren’t cheap, with four-slice, eight-inch versions going for between $11 and $14. But ingredients like imported Italian prosciutto, Parmigiano Reggiano, mozzarella di bufala, and fresh tomatoes distinguish these pies from their run-of-the-mill brethren. The thin, crisp Napoletana ($14.99/$12.99/$10.99) has mozzarella, sliced prosciutto, and a barely perceptible whisper of fresh tomato sauce. The Tomori’s Favorite ($17.99/$15.99/$13.99) is topped with zesty sliced sausage, prosciutto, whole pitted kalamata olives, three types of cheese, and tomatoes sliced so thinly they melt into the pie.

There are about 10 specialty pies, including one with bacon and eggs, but customers are free to design their own from a roster of mix-and-match meats, veggies and cheeses.

In addition to the pizzas, Tomori offers a handful of salads, subs, pasta dishes and housemade desserts like tiramisu. The Tomori’s Sub ($7.99) has about a half-pound of shaved prosciutto along with salami, ham, Swiss cheese, onions, tomatoes, arugula and truffle oil.

Tomori’s is open every day of the week for lunch and dinner.

A word of caution: call well ahead. This is a one-man operation, and things can get a little bogged down. But the reward for your patience is a unique and delicious pizza that will quickly become a part of your take-out repertoire.  

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