The Best Pizza Outside Italy

The masterminds behind the brand new, wildly delicious East Village pizzeria Bruno give a how-to for their best-selling pie.

This article, written by Claudine Ko, appears on New York Post.

Dave Gulino, Justin Sloj-kowski and Demian Repucci are pizza heretics. The team is behind the delicious, divisive new East Village pizzeria Bruno (204 E. 13th St.).

It takes its name from a 16th-century Dominican friar in Italy who was burned at the stake for heresy. They are serving the sort of perfectly charred, crusted pies common to traditional Neapolitan joints. And they’re not using imported ingredients — no San Marzano tomatoes or 00 flour.

“[The Neapolitans] used what was around and seasonal and delicious, so why not take that idea and apply it to a modern American setting?” says owner Repucci.
Their top-selling tasso ham pizza is a sort of high-class Hawaiian pie, mixing sweet fruit with salty, spicy ham. Have a look.

1. Tiny Seckel pears are “not too sweet, not too tart, and you definitely want to cook them,” says Bruno’s Justin Slojkowski, who sears his in a pan until the sugars start caramelizing, then deglazes them with apple vinegar.

View the rest of the recipe at New York Post.

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