- 0 s
Stretched by hand, never rolled.
The air stays in the rim. That is where the leopard spots come from.
- 45 s
One turn on the peel.
The flame side bakes faster. Matteo turns each pizza once, by eye.
- 90 s
Charred rim, soft middle.
Out at ninety seconds. Fold it, or eat it with a knife and fork. Both are allowed.
The six they come back for.
Ten pizzas on the menu. These six leave the oven most often, every night.
$18Margherita
Tomato, fior di latte, basil, pecorino, olive oil
$21Diavola
Tomato, fior di latte, spicy Calabrian salami, chili oil
$20Patate
Smoked provola, paper-thin potato, rosemary, black pepper
$24Mortadella
Fior di latte, mortadella, torn burrata, crushed pistachio
$22Red Hook
Tomato, 'nduja, stracciatella, hot honey, basil
$20Ortolana
Tomato, charred zucchini, roast pepper, aubergine, olives, basil
12:00
Noon on the terrace
Forty seats by the old warehouses. Lunch set with a pizza and a lemonade for $22, Tuesday to Friday.
21:30
Late at the counter
Sit facing the oven and watch your pizza go in. Natural wine by the glass until close.
Example reviews
What the neighbours order.
“The crust tears like bread and the middle is soft enough to fold. I order the Patate every single time.”
Amara BelloNeighbour, Carroll Gardens“We booked the back room for forty. Pizzas came out in waves for two hours and nobody waited.”
Vikram ShahStudio lead, booked a private dinner“Lunch on the terrace with the ferry going by. It feels like a small holiday on a Tuesday.”
Rosa DelgadoRegular since 2023“A counter seat at nine on a Thursday, a Diavola and a glass of orange wine. Nobody rushed me and I stayed until close.”
Gregor HaleGreenpoint regular“The Saturday dough class sent us home with a better stretch and a full stomach. Matteo is patient with beginners.”
Hannah LindqvistTook a dough class“Twelve pizzas for the studio, ready at 12:30 to the minute. The Red Hook with hot honey vanished first.”
Theo MarshOrders for the office
