Skip to content, or skip to search.

Skip to content, or skip to search.

23-25. Because We Insist on Perfecting What’s Already Perfect


The Pizza

• Jim Lahey of Sullivan Street Bakery opens Co. where his renowned no-knead-bread method is repurposed for pizza dough and served with toppings like ham and Gruyère.

Birdbath Bakery begins using its pretzel-croissant dough for handheld pizzas with housemade tomato sauce and Joe’s Dairy mozzarella.

• Neapolitan chef and sometime rapper Alberto Polo Cretara opens an Italian bakery, Farinella, in Tribeca, where he bakes four-foot-long pies sold by the slice.

• Newcomer Ignazio’s opens a cobblestone’s throw from the venerable Grimaldi’s of Dumbo and offers thin-sliced Sicilian pies with fancy toppings like lobster, baby dandelion, and chicory.

• The team behind Aurora opens a Roman-inspired trattoria, Emporio. Ingredients that go into the wood-burning oven include guanciale, Tuscan kale, and Pecorino cream.

• Silvano Marchetto’s Scuderia, across the street from Da Silvano, serves personal pizzas topped with fig jam, bluecheese, and speck.

Bar Artisanal's wood-burning oven turns out French-style “pissaladières”—one is loaded with duck gizzard, confit, egg, pancetta, and frisée. Williamsburg pie joint Motorino gets its liquor license—beverage director Amnon Lourie plans to serve “pizza wines” from Tuscany and Champagne.

Tonda may be the first pizzeria to have its own trailer. The $30,000 oven is artfully filmed in black and white by owner Bob Giraldi, the man behind Michael Jackson’s “Beat It” video.

L’asso nods to famed Midwood pizzaiolo Dom De Marco of Di Fara, via its Big D, a slice consisting of regular mozzarella, mozzarella di bufala, and grated Parmesan with tomato and basil.

• At Veloce Pizzeria, Sara Jenkins of Porchetta starts making twelve-inch pan-baked crusts from Caputo flour and potatoes.

• The owner of beloved pizzeria Luzzo’s gives his blessing (and his top-secret recipe) to Saraghina, the first Bed-Stuy pizzeria to serve a $15 pie.

Kesté introduces the portofolio (or wallet) pie, a portable Neapolitan pizza meant to be folded twice for eating on the go.

• Bar Luna opens with Tom Valenti protégé Jacques Belanger in the kitchen and a $13 white-truffle pizza on the menu.

• Staten Island pizzeria Valducci’s debuts a pizza truck in Chelsea, with its signature Sicilian pie—cheese under sauce.

• Not content to have just one wildly popular pizzeria, Motorino owner Mathieu Palombino acquires the former Una Pizza Napoletana in the East Village and its Naples-built Acunto wood-burning oven.

• Brazilian chain Cone Pizza opens in Queens; its custom machines shape imported dough into a cone, which is then stuffed with goopy ingredients.

Pure Food & Wine introduces raw-food pizzettes—vegan-friendly varieties made with almond-rosemary crust.


Current Issue
Subscribe to New York

Give a Gift