Wood fired.Nine hundred.Ninety seconds.
Five pies, one oven, the same family since 1987. This is the board on the wall, and it changes when the oven does.
Margherita
San Marzano, fior di latte, basil, the oil. The one to judge us on.
$1812 inMarinara
No cheese. Tomato, garlic, oregano, oil. Faster in the oven and hotter out of it.
$1512 inSoppressata
Cupped and charred at the edges, hot honey if you ask.
$2112 inVodka
Rosalia's sauce, mozzarella, pecorino. The Long Island one.
$2012 inBianca
Ricotta, mozzarella, garlic, black pepper, lemon. No tomato at all.
$1912 in
Sixteen-inch pies are on the full menu. Everything is made to order, nothing sits under a lamp.
The dough is the whole argument
Flour, water, salt, a little yeast and 48 hours in the cold. That is why the crust puffs and chars instead of going stiff. We do not make it faster, so when we run out, we are closed.
- Proof48 hours
- Hydration65%
- Bake90 seconds
Cut in six, boxed hot
Pies are twelve inches on the board, sixteen on request. Every one is cut in six and boxed the second it leaves the peel, so a pickup order is still crisp at the car.
900°Oak, lit at three every afternoon. The floor of the oven runs at nine hundred degrees, which is why a pie takes ninety seconds and not nine minutes.
In
The pie goes in at the mouth, where the floor is hottest.
Turn
A quarter turn every fifteen seconds so the fire side does not win.
Dome
Lifted to the roof of the oven for five seconds to finish the top.
Out
Leopard-spotted, cut in six, on the counter before the next one goes in.
Merrick Road, Massapequa
5140 Merrick Road
Massapequa, NY 11758
(555) 017-0321
Lot in the back. Counter seats and six tables.
- MondayClosed
- Tuesday to Thursday4:00 to 10:00
- Friday and Saturday12:00 to 11:00
- Sunday12:00 to 9:00
Order for pickup
Pies are ready twenty minutes after we confirm. Call, or send it here and we text back.