Time Out says
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.
118 Greenwich Ave
|Cross street:||at 13th St|
|Transport:||Subway: A, C, E, 1, 2, 3, to 14th St L to Eighth Ave|
|Price:||Average pizza: $18. AmEx, MC, V|
|Opening hours:||Mon–Wed noon–11pm; Thu noon–midnight; Fri noon-1am Sat 11am–1am; Sun 11am–11pm|
|Do you own this business?|