The oven at this Neapolitan-style pizzeria in the former E.U. space is equipped with a special rotating stone floor, calibrated so that the pizzas will be ready after one full turn in the impressive 1,000-degree heat. Pizzaiolo Michele Sceral—a Naples-born master—will bake standards as well as custom pies, such as pesto with potato and string beans. A menu of Neapolitan street foods will include panzerotti (potato balls) and scagliuzzoli (fried polenta).
|Venue name:||Tonda (CLOSED)||Contact:|
235 E 4th St
|Cross street:||between Aves A and B|
|Opening hours:||Mon–Fri 5pm–2am; Sat, Sun 11am–4:30pm, 5pm–2am|
|Transport:||Subway: F to Lower East Side–Second Ave|
|Price:||Average pizza: $12. AmEx, MC, V|
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