My Story

In the bustling heart of Brooklyn, NY, where pizzerias are as common as street corners, I was raised with a slice in one hand and a dream in the other. My love for pizza is not just a hobby; it's an obsession. From the vibrant energy of our neighborhoods to the scents drifting from local pizzerias, my Brooklyn roots have always played an essential role in shaping my vision for the perfect pie… square that is :)

But for me, it's always been about the dough. The crust is the soul of the pizza. As a pizza aficionado, I've dedicated countless years to honing the art of dough-making. I've experimented with countless recipes, log books and dough formulations, always in pursuit of that impeccable blend of crispness, chew, and flavor.

I believe in delicate handling of my dough, which is why all my mixing is done with an ItalMix Diving Arm mixer. It's about as close as you can get to actually kneading by hand. This low friction mixer ensures a lot less heat in my dough while mixing, allowing for a much longer mix yielding a smoother softer result.

Over the years, I've custom-blended different flours to craft that 'just right' foundation for my pizzas. My belief in the authenticity of ingredients led me to naturally ferment my dough and source only the finest non-bromated, non-bleached flours, all imported directly from Italy.

When it comes to baking, I don't stick to one oven. For a Neapolitan style at home, there's nothing like my Mugnaini wood-fired oven. But in the shop, my real passion is for high crisp, soft Sicilian squares which I perfect in a Cuppone electric oven. Yes, that's right, an electric oven. It's super efficient, boasts remarkable heat retention, and is just an all-around great oven.

As I stepped into semi-retirement, that didn’t mean hanging up my pizza peel. It became an opportunity to indulge in my deepest passion without the shackles of a daily grind. I look forward to those few days each month when I prepare a small-batch of dough and release it to the public, each pie a testament to years of dedication and love.

While my heart belongs to pizza, my soul is bound to my family. As much as I wish I could serve these delights every day, the laughter and moments with my loved ones are irreplaceable. It's a delicate balance, but it's allowed me to serve you not just any pizza, but a slice of my life's work, passion, and story.

To maintain the authenticity and quality of each pizza, I operate on a small-batch basis, crafting only about 60-70 dough balls for each release. This commitment to quality means that to experience one of my creations, you'll need to reserve a time slot for pickup. It's not just pizza you're getting, but a pie infused with years of passion and dedication.

Join me on this journey. Experience pizza not just as a meal, but as an art, a legacy, and most importantly, a slice of Brooklyn's spirit.

Enjoy,

Tom DeBiasi