Since 1962 in Brooklyn
Three generations of the Russo family serving hand-stretched dough, San Marzano tomatoes, and fresh mozzarella on 5th Avenue every day from 11 AM until the dough runs out.
Since 1962
The oven never goes cold. Here is how our three-generation process brings Naples to 4th Avenue every morning.
We start with Italian '00' flour and a sourdough starter passed down from our grandfather. The dough rests for two days to develop that signature airy, charred crust.
No rollers, ever. We hand-stretch each pie before layering on crushed San Marzano tomatoes, fresh mozzarella from the deli down the street, and Sicilian oregano.
Our wood-fired brick oven seals in the flavor instantly. We pull it when the crust is blistered and the center is molten, just the way it's been done for sixty years.