At this dreamy West Village spot, chef and owner Simone Falco worked with famed flourmill Antico Molino Caputo to create a proprietary gluten-free flour blend. Made with buckwheat, corn, rice and gluten-free wheat starches, the dough is virtually indistinguishable in taste from a traditional pastas and pies. Otherwise made in the traditional Neapolitan style, the pillowy pizza crust can be topped with creamy mozzarella di bufala, salty guanciale or rich basil pesto.
![](https://media.timeout.com/images/103810989/750/422/image.jpg)
Time Out says
Details
Discover Time Out original video
Â