Neapolitan · Lakewood, New Jersey
That is the whole bake. Nine hundred degrees, floor and dome, and a pie that goes in as pale dough and comes out blistered.
Call to order
In the oven
Elapsed
The dough
Flavour comes from time, not yeast. We mix one batch a day, and when it is gone the ovens go off — on a Friday, usually before nine.
Cold ferment. Time does the work.
Hydration. Wet enough to blister.
Deck. Any cooler is a cracker.
Bake. Longer and it is bread.
One batch a day
San Marzano, fior di latte, basil, olive oil. The one to judge us by.
No cheese at all. Tomato, garlic, oregano. Older than the Margherita, and cheaper for reasons that have nothing to do with quality.
Spicy salami that crisps at the edges. Chilli honey if you ask.
No sauce. Ricotta, rosemary, a lot of black pepper.
Whatever looked right at the market that morning.
Find us
Twelve tables, one oven, no reservations. Takeaway boxes are by the door.
Call (732) 555-0123The back room
Sheva brachos, a bar mitzvah motzei Shabbos, thirty people and the oven going all night. The back room seats thirty-two. Here is the diary — the good ones go early.
Nothing free on the site just now — give us a ring and we will find you a night.
Booked
The back room is yours
It is held in your name and nobody else can take it. We will ring you a few days before to go through the food — call us if anything changes.