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 flour and corn, rice and gluten-free wheat starches, the dough is virtually indistinguishable in taste from a traditional variety. The pillowy crust can be topped with creamy mozzarella di bufala, salty guanciale or rich basil pesto.
118 Greenwich Ave
|Cross street:||at 13th St|
|Opening hours:||Mon–Wed noon–11pm; Thu noon–midnight; Fri noon-1am Sat 11am–1am; Sun 11am–11pm|
|Transport:||Subway: A, C, E, 1, 2, 3, to 14th St L to Eighth Ave|
|Price:||Average pizza: $18. AmEx, MC, V|
|Do you own this business?|