At first glance, it looks like just another slice shop, but inside Slice House Pizzeria on Carmine Street, there's a deeper story, one rooted in tradition, family and a lifelong love of pizza.
At first glance, it looks like just another slice shop, but inside Slicehaus Pizzeria on Carmine Street, there's a deeper story, one rooted in tradition, family and a lifelong love of pizza.
"Hi, I'm Alex. Welcome to our house, Slicehaus Pizzeria on Carmine Street in the West Village," said Alex Pulatani, a partner in the business.
"Slicehaus is every family, every childhood, every mom and pop, every grandma, every grandpa, everyone who has the nucleus of a home. Everything all in one, one slice," he said.
"We try to put the best of what we have, and it's available on every slice," Pulatani said. "What we really want to focus on right now is fresh ingredients, high hydration, fermentation, no bromides. And this is something that Agostino and Gennaro have been doing back home in Napoli for centuries.
""I started to work in a pizzeria as a delivery guy when I was 13 years old," he said. "I always loved watching, at least once a week, going to eat pizza in a pizzeria and watching the pizza maker. ""I was waiting for the visa, and in the meantime, it was taking 90 days, I said, I want to visit New York," Cangiano said. "I was on the highway and I saw the city for the first time.
I said, that's it.
""This was my dream, to come here, open something, not work for somebody else," he said. "A lot of people ask what's the difference between a New York slice and a Neapolitan slice," Pulatani said. "I like to put it this way, it's like they both had a baby, and this is what we have. ""I try to make my best dough, but it's not only about the dough.
It's also about toppings, 50% of the pizza. The other 50% is what you put on top," he said.
"We finish all the slices with parmigiana and basil," he said. "You can come every day and find a new pizza. " Options range from broccoli rabe, inspired by Naples, to a potato and bacon slice with crème frache, and even sausage with shishito peppers. What ties it all together is a commitment to simplicity and authenticity.
"We try to cook as simple as possible. Not a lot of spices, also in the sauce. No garlic powder or onion powder. We try to do it natural, light, so when you eat it, you don't feel heavy," Cangiano said.
"It's a very small amount of flour compared to a classic New York pizza. The dough is very hydrated, very thin, paper thin, so you need to move fast," he said.
"It's all about speed here. When you're making a lot of pizza, you learn a lot.
""I think we're a great family together now, and we're producing some of the best stuff right now," Pulatani said. "We brought Italian tradition and we're really honoring it. We're not taking any shortcuts at all," he added.
"We make sure each slice tastes the same, from the first person who picks it up to the last. ""This area, we are among the titans in the pizza industry. We found our spot, and we're going to stay," Pulatani said.
"Pizza in New York City is so important," he said. "You can have some of the greatest deals, meet family, bring your kids, whatever it is, and you can have a delicious slice of pizza, and whatever issues you had kind of fall apart. It breaks barriers. Everybody in the world loves pizza.
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