Searching for great Neopolitan pizaa, Day 3 takes me to Sotto La Luna in Astoria.
📍34-39 31st St, Queens, NY
What’s your favorite Neopolitan Pizza spot? Let me know in the comments.
I’ve been here before for great Italian food by Chef Marco and their Neopolitan Pizza will not dissapoint you!
Augustino the pizzaiolo and one of the co-owners is from Naples. He really knows the science in pizza making . From fermentation, hydration, the temperature of the room and the type of flour used to get the right crisp layer.
Their pizza is larger than most Neopolitan and done intentionally to stretch the dough to have a high edge and lower center to capture the juice.
The dough is fermented for 48 hours with a 75% hydration.
Napoletana
Cherry tomato sauce, basil, garlic, capers, anchovies with skin from Chittara black olives, and oregano.. Just wow.
There is no cheese on this
Follwed that with Zucca E Salsiccia..topped with butternut squash, basil, hot Italian sausages, and smoked mozzarella. Loved this!.
All their ingredients are great and from Italy.
I had a really good chat with Augustino, which I will share in a future post. He’s a great guy and knows a lot of the folks at the other Neopolitan spots.
Go check out Sotto La luna and say ciao to these awesome folks.
I’m definitely going back to hang with Chef Marco at the open kitchen bar seating. His pasta with black truffle is not to be missed.
Tune in to my next Neopolitan pizza stop and follow me for great eats around NYC.
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