This place sounds—and looks—amazing. Jason Perlow (Off the Broiler) visits A Mano pizzeria in Ridgewood, New Jersey:

To call A Mano (which means “by hand”) “Authentic Italian Pizza” would be a huge understatement. The best way to describe it would be as if one of those alien motherships took one of those Star Trek tractor beams, hovered over Naples, ripped a pizzeria right off its foundation and out of the ground, and plopped it right down in the middle of Ridgewood.

The attention to detail that Caporuscio has made is approaching either insanity or genius. Everything, right down to the silverware and furniture, is from Naples or other parts of Italy. The pizza is baked in wood-burning ovens that were made from bricks and tile from Italy and assembled on site piece by piece by Italian artisans, he’s using imported Italian slow ground “00″ low-protein pizza flour, Italian mozzarella di bufala cheese, San Marzano tomatoes, and he’s even using the same Pietroroberto electric mixers that they use in Naples. To learn how to make the pizzas, Caporuscio studied at the famous Antonio Starita pizza school in Naples, where many of the best Neapolitan pizzaiuolo are trained.

Here's Jason's video of his visit:

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