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.

View the rest of the recipe at New York Post.

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