A Slice of New York in Florida: The Story of Pizza Suprema

There’s pizza, and then there’s pizza—a dish that takes on different identities depending on where you find it. From the deep-dish indulgence of Chicago-style pizza to the thin, foldable slices of New York-style, the crispy, square-cut offerings of Boston, and the rustic, wood-fired pies of Rome, every region puts its own spin on this beloved dish.

While you’d expect to find the best New York-style pizza on the streets of Manhattan, an unexpected contender is serving up some of the finest slices in an entirely different setting in Lutz, Florida. That’s right, in FLORIDA.

Let me introduce you to Pizza Suprema, owned by Frankie Machica, a man who has spent a lifetime perfecting the art of pizza-making.

A Family Legacy

The story begins in Sicily, Italy, a place where food is more than sustenance—it is culture, heritage, and love passed down through generations. In Sicily, pizza is often prepared with simple yet bold flavors: hand-kneaded dough, fresh tomatoes, local olive oil, and rustic cheeses. It is a food made by families, baked in wood-fired ovens, and shared among loved ones at the end of a long day.

Lina and Luigi Machica, originally from Sicily, brought this tradition with them when they immigrated to New York City in the 1960s. The roots of their pizza-making, however, go back even further. Luigi learned the craft from his in-laws, who owned pizzerias in Sicily. His wife’s mother, Ana Castelli, was the matriarch who started it all, passing down her recipes and techniques to her children. Many of her descendants opened not only pizzerias but award-winning and Michelin-starred restaurants in New York. In other words, her recipes are delicious.

Before opening a pizzeria in NYC, Luigi and his friend Vinny Scotto traveled to various restaurants, observing techniques and experimenting with recipes. Frankie shares a memorable story his dad often told: “My dad and Vinny were in a pizzeria where the owner doubted their skills. So my dad asked the owner if they could make a pie. The owner looked at them and said, ‘You think you can make a pie? Show me.’ To prove themselves, they playfully tossed pizza dough back and forth high into the air, spinning and tossing it. They impressed the owner so much that he offered them jobs on the spot.” But Luigi and Vinny had bigger plans. They partnered and opened their first pizzeria in New York, bringing their family’s Sicilian traditions to the New York pizza scene. They decided to go with NYC-style pizza because people already knew this style. They just gave it the Sicilian touch. They eventually parted ways to build their own brands, but their friendship lasted a lifetime.

Luigi sold his home in Italy to help fund the opening of his own restaurant, Luigi’s Pizzeria in Brooklyn, while Vinny opened Scotto’s Pizza, which grew to over 100 locations nationwide. In the early 1990s, Luigi and Lina decided to sell their pizzeria and head south to Florida for some sunshine. Luigi’s Pizzeria in Brooklyn remains open to this day. Ownership has changed a few times, but they have always kept the “Luigi” name, honoring its history in the community.

The Move to Tampa

By 1990, Luigi and Lina had opened a Pizza Suprema in East Lake Square Mall, bringing their New York-style pizza with Sicilian roots to a new audience. The pizzeria became an instant success, known for its perfectly balanced sauce and authentic flavors.

However, as shopping malls began to decline due to increasing competition, the mall eventually closed its doors. Luigi and Lina saw the decline and, thinking ahead, had already begun looking for a new location. They decided on the up-and-coming area of Lutz, Florida. Lutz is about a 25 minute drive north of Tampa and has been a growing community until today.

Passing the “Pie”

Frankie Machica, Luigi and Lina's son, was still living in NYC, but in 1999, everything changed when Luigi fell ill. Frankie moved to Florida to help his parents with the business and to care for his father. Shortly after, Luigi passed away, leaving the family legacy in the hands of his sons, Frankie and Joey.

With the responsibility of continuing the family business, Frankie worked hard to make sure each pizza was made the family way—honoring the tradition started by his father while bringing his own passion and dedication to the craft. His mother, Lina, also played an essential role, ensuring that the recipes and values of their Sicilian heritage remained intact. Lina worked until her last days at the pizzeria. Frankie adds, “People would come in just to see Mama and receive a warm family hug from her. To mama, her customers were family.”

Today, Pizza Suprema remains a testament to the Machica family's hard work, resilience, and love for authentic food. Customers don’t just come for the pizza; they come for the warmth of a family-run restaurant.

When in Tampa

If you find yourself craving a classic, foldable, thin-crust pizza with the unmistakable flavor of the Big Apple, Pizza Suprema is the place to go. And while you're there, consider supporting other local family-owned businesses in the area, especially small wine shops, because keeping these family-run businesses alive is what truly makes a community thrive.

The Perfect Wine Pairing

I can’t finish this article without suggesting the perfect wine to go with your pizza. Rather than a specific brand, I recommend a region and style. I truly enjoy these two varietals with my pizza.

• Red Wine Pairing: A Rosso di Montalcino, often called the little brother of the famous Brunello, is an excellent choice. This medium-bodied red wine, made from Sangiovese grapes, offers bright cherry, earthy undertones, and balanced acidity, making it an ideal companion for pizza. Its lively fruitiness enhances the richness of the tomato sauce, while its structured tannins complement the melted cheese and crispy crust.
• White Wine Pairing: If you prefer white wine, try a Vermentino from Tuscany. This crisp, mineral-driven white wine has bright citrus and herbal notes that enhance the flavors of the pizza.

No pizza or wine was wasted during this interview! All was enjoyed for the sake of research. 😉

So, the next time you enjoy a slice, pour yourself a glass, let your tastebuds travel, and say,

"Salud y Larga Vida"—health and long life!