Pizza I Love
April 29, 2026 · Jay De Natale
I have a standard for pizza. Here's what meets it.
The flour: Caputo
I talked to the people making the best pizza and pasta I've ever eaten. Every one of them told me to use it. Why mess around?
The dough: 48 hours. Every time
That's what gets us the crust I want, New Haven, New York, Roman in the bake. Crispy undercarriage. Crisp edge. Open crumb that folds right and holds up. Also heats up great the next day in a toaster. That matters to me.
The sauce: Alta Cucina. Uncooked.
Cooking tomatoes kills the brightness. The color goes. The freshness goes. You end up with something that tastes like sauce instead of tomatoes. Alta Cucina out of the can is near perfect. No tricks, no additions. We put it on the dough exactly as it is and it's right every time.
The cheese: Grande whole milk mozzarella.
Rich, creamy, consistent. The best pizzerias in New York have been using it for decades. I grew up eating it. There's nothing to figure out here, it's just right.
The pepperoni: Ezzo. Cup and char.
I've been obsessed with Ezzo for years. There are imitators, a lot of them, but nobody makes pepperoni like this. The way it looks coming out of the oven. The char on the edges, the cups pooling with flavor. It's the best and I've never found a reason to look elsewhere.
The crust: the everything bagel crust
An Abbot's original. Venice has known it for thirty years. Legacy customers love it. New customers walk in and order it because it's different. We kept it because it earned its place, same as everything else on this menu. Ask for it.
None of this is complicated. It's just the right call every time, and we don't cut corners on any of it. Come find out.