Donatina Neapolitan's Detroit Slice Ready To Take On LI Pizza

A little Motor City flavor just cruised onto the Long Island pizza scene.

Donatina Neapolitan Pizza Cafe recently launched a soft-opening in Patchogue and is now open seven days a week, serving up Detroit-style pizza.

John Peragine, the owner and Patchogue native, said Donatina Neapolitan has introduced Long Island to Detroit slices, which are rectangular and have a thicker crust with a variety of toppings.

But, Peragine, who has worked as a chef in the Hamptons, New York City and Philadelphia, said the Detroit slice isn't the only thing separating Donatina Neapolitan from other Long Island pizzerias.

"We only use Italian or domestic toppings that meet our quality standards," Peragine said. "The kitchen will be a scratch kitchen and menu will change often. Daily specials will include braised meats and fresh pasta, lasagna, and seafood in the winter and will change seasonally."

Peragine said because he is a chef, everything is made in house and is "geared toward foodies."

"Our Neapolitan pizza is made the traditional way with 00 flour San Marzano tomatoes," he said. "Homemade fior di latte mozzarella and cooked in a wood burning pizza oven at 900 degrees for 90 seconds."

Still in soft openings because they are waiting for permission to install an outside walk-in refrigerator, Peragine said he opened the Patchogue location after having success with PeraBell Food Bar and a restaurant in Riverhead.

"It was an instant success so I decided to open up in my home town with my wife, Jessica and named it after our kids Donato & Valentina," he said.

Photos: Donatina Neapolitan Pizza Cafe