Though you have to wait a week, there’s still plenty to get excited about: a gorgeous oven; an owner “so obsessed with authentic ingredients and traditional technique he presides over the American chapter of the Associazone Pizzaiuoli Napoletana, which certifies pizza-makers;” and the possibility of pizza apprenticeships. [New York Magazine - Read More]
Check out this brick oven! Damn. Looks more like a spaceship!
(About that oven: crafted by artisans who flew in from Naples, it meets the strictest standards of Neapolitan pizza-making, from the size of the mouth to the shape of the dome to the wood stacked up for fuel.)
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