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Sliced into small, easy-to-grab rectangles, the Original ($24) is topped with a thin layer of tomato sauce and a toss of mozzarella, pecorino and Parmesan cheeses.
In not quite a decade, it's opened nearly 50 locations as customers return for favorites like the Avocado Piada, made with pancetta, avocado, arugula, basil aioli, mozzarella, sweet corn and tomato.
The space has been given a fresh coat of paint, ... house mozzarella, provolone and herbs, enjoyed at the window counter with a view of Park Avenue at the newly opened Ardor Park artisanal pizza ...
New York–style pepperoni pizza, displaying its characteristic thin foldable crust. New York–style pizza is traditionally hand-tossed, [7] consisting in its basic form of a light layer of tomato sauce [4] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings, if desired, are placed over the cheese. [7]
[3] [1] Gothamist wrote that its cheese is a combination of three types of mozzarella and sauce is made fresh. [4] The restaurant sourced much of its decor from a bowling alley which, in combination with its wood paneled walls, and letter boards, is intended to recreate the diner-like aesthetic of neighborhood pizzerias from the 1970s or 1980s.
pizza viennese (tomato, mozzarella, German sausage, fries, oregano, oil) pizza capricciosa (tomato, mozzarella, mushrooms, artichokes, cooked ham, olives, oil [6] [7]) pizza quattro formaggi ("four cheese pizza": [8] tomatoes, and the cheeses mozzarella, stracchino, fontina and gorgonzola; sometimes ricotta is swapped for one of the latter three)
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He cut fresh basil over each pie with a pair of kitchen scissors. [ 10 ] [ 3 ] [ 16 ] [ 17 ] [ 18 ] The pizzas baked for a few minutes at about 800 °F (427 °C). [ 13 ] [ 19 ] In July 2009, Di Fara raised its price for a plain slice of pizza from $4 to $5, becoming the first $5-a-slice pizza place in New York City.