Brozzetti’s Pizza in Johnson City: A Sweet-Dough Sheet Pizza With Old Forge Roots

I walked in, ordered, paid the bill, and reviewed the pizza like every other customer. No heads-up. No comps.

Every so often, a pizza road trip isn’t about finding a new favorite. It’s about finding a story.

That’s exactly what Brozzetti’s Pizza in Johnson City, New York turned out to be. I drove an hour for this pizza, and I came home with a full sheet, a history lesson, and a sweet-dough experience I’m still thinking about.

An Old-School Takeout Joint the Hospital Grew Up Around

My first couple takeaways were that it’s an old-school takeout joint. No frills. You walk in, you get your pizza, you go.

Brozzetti’s sits at 72 Baldwin Street, and basically, the hospital is built around it. UHS Wilson Medical Center surrounds this little shop, and it’s been holding its ground there for generations.

They’re known for their sheet pizza, and when I say sheet pizza, I mean a huge pizza. The full sheet is listed at 18 x 26 inches and cut into 24 slices. Big enough to feed an army.

I ordered a full sheet, half plain cheese and half hot wing (buffalo chicken).

The Old Forge Connection

Here’s the tidbit that made this trip personal.

When I was in there, they told me the original owners were from Old Forge, Pennsylvania, which, as we all know, is the Pizza Capital of the World.

That checks out. The Brozzetti family came to Johnson City from Old Forge and started the family restaurant in 1949. Longtime owner Aldo Brozzetti was born in Old Forge in 1940. He was attending King’s College in Wilkes-Barre when his father passed in 1959, and he came home to help his mother run the restaurant. He spent the rest of his life building the Brozzetti’s legacy.

Aldo passed away earlier this year at 85. The shop still uses the handwritten family recipes passed down from his parents, and his son Rob carries on the family traditions. That’s a remarkable run, and it’s a big part of why this place means so much to the people who grew up on it.

So as I took the pizza out, I was wondering: how similar would this be to the Nirchi’s sheet pizza I’m accustomed to, or the Old Forge pizza I live by and have had all along?

When I opened the box, it looked more like Nirchi’s to me. The cheese blend, though, had some Old Forge vibes.

The Sweet Dough Is the Whole Story

The thing that stood out to me most about this pizza was the sweet dough.

It reminded me of an even sweeter Martin’s potato roll. Definitely a sweet, sweet dough. If you remember one thing about Brozzetti’s, remember that.

This is a bakery-style pizza with a soft, spongy crust. It’s doughy, a little gummy, and soft, and it’s enjoyable in the same kind of way a potato roll is enjoyable. There’s a lot of room to enjoy it.

I’ll be upfront: I usually chase a crispy, well-done pizza, and this is a different style altogether. But that doesn’t mean it isn’t enjoyable, and I definitely enjoyed trying it.

The Hot Wing Half: Simple Buffalo That Works With the Sweetness

Since I went half and half, the dough was the same on both sides. The difference on this half was small chunks of buffalo chicken. I think it was fried, breaded chicken coated in buffalo sauce.

It was modestly to moderately applied, and the sauce had a little zip. Just the classic, basic buffalo sauce.

The one thing I will say: it paired up well with the sweet dough. That sweet-and-a-little-heat combination was the best thing happening on this half of the sheet.

A Pizza Built on History and Heart

Brozzetti’s is a sheet pizza made to feed a lot of people, and it does that job well. What makes it memorable is everything around it: the history, the curiosity, and that one-of-a-kind sweet dough. It’s important to be excited about what something is, and there’s plenty here to be excited about.

And I understand why people love it. I understand why folks recommended it to me and why they look at it so fondly.

Pizzaiolo’s Notes 🍕

  • 🍞 Sweet dough is the signature. Think extra-sweet Martin’s potato roll in both flavor and texture. That’s the defining trait of this pizza.
  • 🍕 Soft, spongy, bakery-style crust. Doughy and a little gummy, which is the style, not a mistake.
  • 🧀 The cheese blend has some Old Forge vibes, even though the look of the sheet reminded me more of Nirchi’s.
  • 🐔 The buffalo chicken is straightforward. Small chunks, classic sauce with a little zip, and a nice balance with the sweet dough.
  • 📏 Built for a crowd. A full sheet is a serious amount of pizza. Plan for a party, not a solo dinner.

What I’d Order Next Time

  • The Chicken Bacon Ranch. I’m curious to see how that combo plays with the sweet dough.

How Far Would I Drive for This Pizza?

I drove an hour for this pizza, and I am glad that I drove and tried it.

This is a destination pizza that I’m glad I got to try, and I’m not sure I’d make another hour commute for it. I say that in a very nice, respectful way. I’ll always be glad to have the memory of it, to share the story, and to be able to talk with those who enjoy it.

Final Thoughts on Brozzetti’s Pizza

Brozzetti’s is a slice of pizza history with a direct line back to the Pizza Capital of the World. It’s a massive, old-school, sweet-dough sheet pizza that’s been feeding Johnson City since 1949, and its loyal following has earned every bit of that devotion.

It’s distinctive, it’s enjoyable, and it’s a story worth tasting at least once.

Have You Been to Brozzetti’s?

If you grew up on Brozzetti’s, I want to hear from you. 👉 What’s your go-to order? 👉 Does the sweet dough remind you of anything else out there?

Drop it in the comments. Let’s talk pizza 🍕

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Scores

I scored this pizza 24 hours after my visit.

Cheese Half

  • Pizza Ordered: Full Sheet (Half Plain Cheese)
  • Style: Sweet-Dough Sheet Pizza
  • Visit: October 2026, Takeout
CategoryScore
Crust6.8
Sauce6.7
Cheese6.7
Taste6.9
Crispy/Cooked6.2
Value7.5
Overall6.8

Hot Wing Half

  • Pizza Ordered: Full Sheet (Half Hot Wing / Buffalo Chicken)
  • Style: Sweet-Dough Sheet Pizza
  • Visit: October 2026, Takeout
CategoryScore
Crust6.8
Sauce6.5
Cheese6.7
Taste6.6
Crispy/Cooked6.2
Value7.0
Overall6.6

The story behind the scores: Value is the high mark on both halves, 7.5 on the cheese and 7.0 on the hot wing, because a full sheet is a massive amount of pizza built to feed a crowd, and that’s exactly what Brozzetti’s does best. The plain cheese half edged out the hot wing half overall, 6.8 to 6.6. Without toppings in the way, that sweet, potato-roll-style dough and the cheese blend with some Old Forge vibes had the spotlight, and the cheese half earned the top Taste score at 6.9. The buffalo chicken paired up well with the sweet dough and landed at 6.6 for Taste and 6.5 for Sauce. Crispy/Cooked came in at 6.2 on both halves. That soft, spongy, doughy bake is the Brozzetti’s style and the reason so many people love it, even if I personally lean toward a crispier pizza. Enjoyable, memorable, and one of a kind.

Brozzetti’s Pizza
72 Baldwin Street, Johnson City, NY 13790
(607) 797-9960 · Takeout
Family owned since 1949

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