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?|
Users say (1)
Average User Rating
5 / 5
- 5 star:1
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:0
If I can make a single recommendation, it's to order the Arancini to start. Those crunchy, cheesy little balls are a must.
On the whole, I cannot say enough good things about Pala. Their pizzas are delicious and hit that perfect mix of crispy and fluffy. Their brussels are cooked to that slightly burnt perfection. If you aren't trying to fully indulge, one side of the menu is Gluten Free and there are plenty of veggie options.