Time Out says
You won’t see chef Francesco Etzi beating, kneading or tossing his pizza dough. To preserve the natural chemical structure and flavor, Etzi allows the flour to ferment for two to five days before shaping it. Fresh ingredients and simple, inventive toppings complete the composition.
198 Allen St
|Cross street:||between Houston and Stanton Sts|
|Transport:||Subway: F, V to Lower East Side–Second Ave|
|Price:||Average individual pizza: $14. AmEx|
|Opening hours:||Mon–Fri 1pm–midnight; Sat noon–2am; Sun noon–midnight|
|Do you own this business?|