Why we ferment dough 48 hours
Cold, slow, and patient. What two days in the fridge does to flavour, texture, and that blistered crust — and how to try it at home.
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Fresh outta the oven
Dough, fire & shop talk.
How we make the slice — dough science you can steal for home, the story of our coal oven, and what's dropping this week at 211 Wythe.
Coal vs. wood vs. gas: the char test
We fired the same pie three ways to settle it once and for all. Coal won — here's exactly why 900° of anthracite makes the difference.
Coming soon
The Vodka Grandma is back (finally)
Our most-requested special returns Thursday — creamy vodka sauce on a crispy square. Here's the drop and how long it's sticking around.
Coming soon
The fold: how to actually eat a slice
New Yorkers aren't showing off. The fold is structural. A 30-second guide to eating a jumbo slice without wearing it.
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Why we don't cook our sauce
San Marzano tomatoes, salt, a little basil — blitzed raw. The oven does the cooking. Here's the case for a bright, uncooked sauce.
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Ten years on Wythe Ave
From a one-year-empty storefront to a line around the corner. A short history of the joint, the block, and the regulars who built it.
Coming soon