Glossary

Italian for a pan or tray. It is the rectangular steel pan our pizza bakes in, and it is the name on the door.

Pizza baked in the pan. The dough rises in the teglia, gets topped, and bakes in it. That is what we make.

The Roman way of making pizza in a pan: a long fermented, high water dough that bakes up crisp on the bottom, light and open inside, with a real chew. Rectangular, cut into squares.

The inside of the crust. A good crumb is open and airy with big and small holes. That comes from time, not yeast from a packet.

A longer bake for a darker, crispier bottom and edge. Ask for it on any pie, including catering.

A catering pie cut into 16 smaller pieces instead of 8 standard squares. Same amount of food, smaller bites.

One flavor across the whole pan. Catering pies are always straight pies.

Our sourdough starter, a living culture of wild yeast and good bacteria in flour and water. Ours came from Sicily and the kitchen has kept it alive since 2001. Read the story in The Mother.

Italian for mother dough. Same thing, said the way it is said in Italy.

Bread or pizza dough raised by a mother dough instead of commercial yeast. It brings flavor, a little tang, and a crust that holds up.

Our dough rests cold for four days and bakes on the fifth. That time builds flavor, the airy structure, the crisp base and the chew. More in Our Dough.

Letting dough rise slowly in the cold. Slow is the point: the yeast and bacteria have time to make flavor instead of just gas.

How much water a dough holds compared to its flour. Roman pan dough runs wet, which is what gives the light, open inside.

Flour made without potassium bromate, an additive some mills use to strengthen dough. We have worked without it since 2001. Our flour is organic and non GMO.

Soft, milky cheese stretched from curd. We make ours in house. It is on the Queen Margherita with tomato, basil and olive oil.

A fresh, soft cheese with small sweet curds. We make it in house.

Shreds of fresh mozzarella soaked in cream. Rich, cool and spoonable. We make it in house.

Parmigiano Reggiano, the aged hard cheese from northern Italy. Nutty and salty. On our Primi and our Parmigiano basil and garlic wings.

A soft, spicy, spreadable salami from Calabria. We fold it into our Nduja BBQ wing sauce and Nduja aioli.

Italian cured pork belly. Smoked pancetta is the bacon on our B L T.

A garlic mayonnaise. Ours is made with roasted garlic.

Green sauce. Ours is garlic and fresh herbs, on the Parmigiano basil and garlic wings.

Our house hot honey: sweet first, heat after. On the Hot Honey Wings.

Tomato sauce finished with cream and a splash of vodka. Smooth and rich. It is the base of our vodka pie and the Chicken Vodka Parm.

A white sauce of butter, flour and milk. It goes between the thin pasta layers with our meat sauce at Bar Pasta.

Little tube pasta, the classic for soup. In our tomato based bean soup with cannellini beans.

Extra virgin olive oil, the first press. We finish pies with it.

A crisp pastry shell filled with sweet ricotta cream. Ours are filled by hand when you order, never ahead of time, so the shell stays crisp. See every flavor at the Cannoli Bar.

The filling. Ours starts with whole milk ricotta, then gets flavored for each cannoli: tiramisu, salted caramel, hazelnut, pistachio, amaretto and more.

Orange peel cooked in sugar. With chocolate chips it goes in our Traditional cannoli.

Dark, sour cherries from Italy kept in syrup. On the Tortoni and NY Cherry Cheesecake cannoli.

An old Italian American dessert of almond and cherry. Our Tortoni cannoli has amaretto cream, Amarena cherries and a toasted almond and coconut crunch.

Pick your cream and a topping and we fill it for you.