Most loved
Margherita Nonna
San Marzano tomato, fresh mozzarella, basil, a good glug of olive oil.
$16wood-fired
Our story
Some things shouldn’t be rushed.
Nonna Lucia started selling pizza out of a folding table outside her apartment because the landlord wouldn’t let her run a real oven indoors. Fifty-something years later we finally have a building, but the dough recipe hasn’t moved an inch. Her grandkids run the ovens now. She still checks the salt.
1. Knead
Dough gets worked by hand every morning, the same way it did in 1962 — flour, water, salt, and whoever got to the counter first.
2. Rise
Twenty-four hours, minimum. We tried rushing it once, back in 1998. We do not talk about 1998.
3. Fire
Ninety seconds in a 900° oak-fired oven gets you a leopard-spotted crust and a kitchen that smells like a good decision.