Margherita
San Marzano tomatoes, fior di latte, basil and a ribbon of olive oil. The pie we judge ourselves by.
$16
for the whole pie. Gluten-free crust on any pie for $3.
Base
Red
Style
Neapolitan, wood-fired
Diet
Vegetarian
Size
12-inch, 6 slices
Bake
90 seconds at 900°F
Goes with
A glass of Montepulciano or a cold lager
The Margherita was the first pie out of the oven on opening night, and it is still the one Dario eats at the end of a shift. Hand-crushed San Marzano tomatoes, fior di latte from a dairy in Pennsylvania, fresh basil and a little sea salt.
It bakes in about ninety seconds at 900°F. The rim should be soft, airy and leopard-spotted, and the middle should be wet enough to need a fork.
Hot out of the oven in 20 minutes.
Order online for pickup at either shop, or have it delivered within three miles of Hampden.
Pickup 20 min, delivery 45 min
More from the ovens.
Red
Neapolitan, wood-fired
Hot Honey Soppressata
Spicy soppressata that cups and crisps in the fire, fior di latte, basil and a drizzle of chili honey.
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White
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Bianca
No sauce: fior di latte, whipped ricotta, roasted garlic, lemon zest and black pepper.
$18
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Red
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Plain Cheese
Sweet tomato sauce, low-moisture mozzarella and a dusting of pecorino on a thin crust that folds.
$24
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