The “Pizza DOC” consists of the following:

1. Tomatoes must be San Marzano

2. Mozzarella must be Buffalo-Milk

3. Oil must be Olive Oil.

4. Use of natural salt, not imitation.

5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)

6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.

We now have Meatballs up and going:
After 5 years Rob’s mom, through a sacred ceremony including chanting and proclamations of secrecy, passed onto him her recipe for meatballs. They are delicious and should be ingested in the near future. Get’ em on pizza, pasta,  by themselves or on a sandwhich.

$8 for a meatball sandwich for lunch. Three meatballs on a Sulliven St. Bakery Panino Roll, L’asso Tomato Sauce and regular mozzarella.  Obie likes it with pickels.  fyi:we  have pickles.

photos by: Joel Barhamand

The “Pizza DOC” consists of the following:

1. Tomatoes must be San Marzano

2. Mozzarella must be Buffalo-Milk

3. Oil must be Olive Oil.

4. Use of natural salt, not imitation.

5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)

6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.