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Posted by Amuse*Bouche on 12/13/2012
Beyond doubt the very best artisan pizza in Astoria. Baked in a wood-fired oven that stays around 850 degrees, the pies cook within minutes. Unlike Neapolitan pizzas, these are built to hold more toppings. The pizzucca is pureed pumpkin with bay leaves, walnut, and cream spread over the dough, then baked with homemade mozzarella and crispy pancetta. Chef Danny makes over 60 pounds of fresh mozzarella each day, and grows most of his own herbs in the backyard. This place is definitely not to be missed.