Dough takes time
48-hour cold ferment, mixed fresh every morning. No same-day shortcuts, ever.
Since 2014
One oven. One block. No forks.
Great pizza shouldn't be precious. It should be the best four bucks you spend all day.
How it started
A skinny storefront and a coal oven.
Ember Slice started when two cousins — one who could bake, one who couldn't stop eating — pooled their tip money and signed a lease on a narrow spot on Wythe that had been empty for a year.
We couldn't afford much: a second-hand coal oven, a beat-up mixer, and a chalkboard. What we had was stubbornness. We spent that first winter learning the oven's temper one blistered pie at a time, and handing the mistakes out the window for free.
Ten years later we still fire the same oven, still know most regulars by their order, and still believe the last slice of the night should be as good as the first of the day.
— Vince & RosaFounders, Ember Slice
House rules
What we don't cut corners on.
Four things we'll argue about, from the dough hook to the last bite.
Coal, not gas
900° of anthracite. It's a pain to run, but nothing else gives you that char.
Real ingredients
Whole-milk mozz, San Marzano, and pepperoni that cups. If it's not good, it's not on.
The block eats first
Living-wage kitchen, free slices for the shelter down the street every Sunday.
The numbers
Ten years, counted in dough.
Small, stubborn, sold-out progress.
90k+
Pies pulled from the oven last year alone.
48h
Every dough ball, cold-fermented. No exceptions.
3am
Last call on Fridays and Saturdays.
1
Coal oven. Same one since day one.
Come watch a pie get pulled.
The oven's roaring most of the day. Swing by, grab a slice, and see the char happen.
Find the joint