Carroll Gardens, Brooklyn · since 2014
90 seconds. 485°C. Perfetta.
Dough rested for 48 hours, San Marzano tomatoes, fior di latte pulled every morning and a wood oven built by hand in Naples. Order for pickup in 20 minutes or delivery across South Brooklyn.
Build your own
Make it yours.
Start from our 48-hour dough and add up to five toppings, on the whole pizza or just one half.
1. Choose a base
2. Add toppings 0 of 5
3. Where should they go?
Every pizza is 12 in and bakes for 90 seconds at 485°C. Toppings shown are our real ingredients.
How we make it
Slow dough. Fast fire.
- 48 h
The dough rests
Caputo flour, sea salt and a pinch of yeast, left to ferment for two days. It's why the crust is light, airy and easy on your stomach.
- 6 am
Cheese is pulled
Our fior di latte is stretched by hand every morning at a dairy in Red Hook, eight minutes from the shop.
- 90 s
Into the fire
Oak logs keep the oven floor at 485°C. Ninety seconds and one turn of the peel is all a pizza needs.
What Brooklyn says
4.8 from 3,900 reviews.
Pizza school
Learn to stretch it like Nonna.
Two-and-a-half hours with our head pizzaiolo Marco. Make the dough, stretch it by hand, bake two pizzas in the wood oven and take a dough kit home. Wine included.