Rebecca Marx's Best Pizza (2010)

Pizza a Casa

Given that the city has of late been beset with a surplus of high-end pizzerias, it's easy to forget that the best pizzas don't necessarily require a wood-burning oven imported from Naples. And that's why the pies that Mark Bello teaches his students to make at Pizza a Casa are such a revelation. Bello doesn't use fancy ingredients—think Fleischmann's yeast and AP flour—or a fancy oven (it's set at an attainable 500 degrees Fahrenheit), but the crusts that he conjures up are as crisp, chewy, and delicately charred as anything served at a restaurant. The toppings are applied with expert balance and minimal fuss, and the best part is that you can easily make it at home. Power to the people.

Location Details

371 Grand St.
New York NY 10002


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