The Pizza D.O.C.
Made with tomato, fresh buffalo mozzarella, basil, and olive oil, the Margherita DOC follows the strict legal standards the Italian government now demands of all "Pizza DOC." Also known as "Pizza Napolitana Verace," it is the definition of genuine Neapolitan pizza. Despite being thousands of miles away from Italy, L'asso proudly follows the "Pizza DOC" in hopes of finally bringing a more traditional and "legal" version of pizza to New York.The "Pizza DOC" consists of the following:1. Tomatoes must be San Marzano2. Mozzarella must be Buffalo-Milk3. Oil must be Olive Oil.4. Use of natural salt, not imitation.5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.
I'd like to meet:
Proudly sitting on the corner of Mott Street and Kenmare at the southern end of Nolita, L'asso has become the area’s newest beloved neighborhood restaurant. L'asso ("the ace" in Italian) continues to receive accolades for its thin-crusted pizza, which adheres to strict traditional Italian standards.Along with weekly new pizza creations, the menu also includes unique pasta, salads, and appetizer specials – as well as the city’s finest "legal" pizza.Favorites include Pizza al Tartufo (Portobello mushroom pesto, cheese, fresh rosemary, and truffle oil), Pizza San Daniele (prosciutto san daniele, mozzarella, arugula, parmigiano, and
olive oil), and the wildly popular Margherita DOC,
a pie so rich in history, a law was recently
passed defining the proper way to prepare it.
Heroes:
Pizza Napolitana Verace
