FAQ
1
What's a "New York" Pizza?
Continuing the working class street food of Napoli, Italiy, Neapolitan immigrants adapted their pizza most famously in New York, but also in places like New Haven, Ct. The style of crust is very flat and foldable with a good amount of char and a crispy edge. The slices are huge!
2
What's a "Roman Style" pizza?
Roman Al Taglio, or by the slice, pizza is sold in a similar way to New York slice shops, but the pizzas are fluffy, pillowy, soft with crispy bottoms and sides. We recently switched from "Pinsa" style cooked in a pan to "In Palla" style which is placed right on the oven's stone.
Our Roma style tends to have more imported Italian toppings we love introducing to our community.
3
How Does the "Slice" thing work?
We display our available pizzas on two shelves (NY style on the top, Roma Al Taglio under). You tell us what you'd like and we put it back in the oven to-order; this brings it back to temp and gives the crust a unique crispiness. The dough recipes, cheese blend, and cook time were all tweaked to be optimal for reheating for 60 seconds.
We do heat them even if you plan to reheat them later due to health codes.
4
"Is it burnt?"
No.
In replicating New York, Roman, Neapolitan techniques, the pizza crust will have "leopard spotting" and charred spots (the cup pepperoni is sold as 'cup and char' because char is intentional). It's what is generally associated with the highest quality slices on the East Coast, and adds depth to the overall flavor.
5
Do you have (insert West Coast/fusion pizza style)
We are trying to stay true to an Italian pizza concept. We find putting other cultural cuisines or "fusion styles" isn't necessary when there are so many amazing Italian ingredients we want to share.
We go through a lot of extra work sourcing things like mortadella, prosciuto cotto, DOP certified Parmigiano and Pecorino cheese, and olive oils while using the highest quality local ingredients needed to make the freshest Italian offerings.
That being said, we aren't doing Hawaiian, Barbecue, Buffalo chicken, Fish and Chips, Schnitzel, Teriyaki, or any other non-Italian pizza.