Two days for
ninety seconds.

Two days for
ninety seconds.

Two days for
ninety seconds.

Four ingredients, forty-eight hours of patience and an oven that does the rest in a minute and a half.

Four ingredients, forty-eight hours of patience and an oven that does the rest in a minute and a half.

Four ingredients. Nothing else.

Four ingredients. Nothing else.

01

01

Flour

Flour

Soft 00 from a mill outside Naples, cut with ten percent stone-ground wheat from the Hudson Valley.

Soft 00 from a mill outside Naples, cut with ten percent stone-ground wheat from the Hudson Valley.

02

02

Water

Water

New York tap, filtered and kept at 18°C. Sixty-five parts to every hundred of flour.

New York tap, filtered and kept at 18°C. Sixty-five parts to every hundred of flour.

03

03

Salt

Salt

Fine sea salt from Trapani. Added after the flour, never with the yeast.

Fine sea salt from Trapani. Added after the flour, never with the yeast.

04

04

Yeast

Yeast

A pinch of fresh yeast. One gram for every kilo, so the dough has time to taste of something.

A pinch of fresh yeast. One gram for every kilo, so the dough has time to taste of something.

The 48-hour clock.

The 48-hour clock.

Time does what kneading cannot: it breaks the flour down so the crust is light and you are not thirsty all night.

Time does what kneading cannot: it breaks the flour down so the crust is light and you are not thirsty all night.

0 h

Mix

Slow mixer, twenty minutes, by hand at the end.

2 h

Rest

One big mass under a cloth at room temperature.

24 h

Balls

270 grams each, into wooden boxes, into the cold.

48 h

Ready

Out of the fridge three hours before service.

An oven built in Naples.

An oven built in Naples.

Two tonnes of volcanic brick, shipped in four crates and rebuilt in Red Hook in 2022. It burns oak from Pennsylvania and never goes below 430°C during service.

Two tonnes of volcanic brick, shipped in four crates and rebuilt in Red Hook in 2022. It burns oak from Pennsylvania and never goes below 430°C during service.

Floor temperature

Floor temperature

0°C

Bake time

Bake time

0 s

Pizzas on a Saturday

Pizzas on a Saturday

0

Who we buy from.

Who we buy from.

San Marzano DOP tomatoes

From one cooperative in the Agro Sarnese Nocerino, crushed by hand each morning.

Fior di latte

Pulled twice a week by a small latteria in Bensonhurst, never older than three days.

Basil

From a rooftop farm two blocks from the Red Hook shop, May to October.

Olive oil

One estate in Sicily, a new harvest every November.

Two people, one bench.

Matteo Russo

Matteo Russo

Pizzaiolo and co-founder

Pizzaiolo and co-founder

Trained at a bench in Naples for four years, then spent two more finding a flour that behaves in a Brooklyn summer.

Trained at a bench in Naples for four years, then spent two more finding a flour that behaves in a Brooklyn summer.

Dana Okafor

Dana Okafor

Co-founder, runs the room

Co-founder, runs the room

Built the wine list, the terrace and the rule that nobody waits longer than ninety seconds to be greeted.

Built the wine list, the terrace and the rule that nobody waits longer than ninety seconds to be greeted.

Taste the 48 hours

Join a dough class

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