Chef notes
When we opened Pasquale Jones in 2016, we wanted to bring something new and different to our corner of Mulberry and Kenmare streets, on the edge of New York’s Little Italy. Inspired by many summers in Italy with my wife and family, we set out to offer delicious wood-fired food in Nolita paired with an extraordinary wine program. One of the two handmade Stefano Ferrara wood-fired ovens we imported from Naples, Italy, would be dedicated to our neo-NY-style pizza, blending traditional Neapolitan pies with key features of New York pizza. We took some elements from the art of the Neapolitan “Pizzaiuolo,” a culinary practice protected by UNESCO, and incorporated other techniques to create our signature Pasquale Jones pies. Our diavola pizza has been on the menu since our opening in 2016 and complements our seasonal pizzas. The clam pizza is a year-round item on our menu, giving our guests a taste of summer during a New York City winter, and bringing the beach to the city in the summertime.
I love to make these pizzas at home with my children. You can make the dough in advance and keep it in your fridge or freezer, and have the kids roll out the dough before adding all the ingredients. It’s a fun process. I’m also excited to serve these pizzas beachside in the North Fork at Silver Sands Motel and Beach Bungalows. I’m a firm believer that pizza can be enjoyed anywhere, as long as it’s shared with friends and family!
Technique tip: Due to the fermentation time needed for this pizza dough, make the dough in advance and store in the fridge and freezer for a fast, fun dinner.
Swap option: If you don’t have a pizza stone, an overturned baking sheet is a great alternative.
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