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A Mano Neapolitan Pizza - Ridgewood

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A Mano Neapolitan Pizza - Ridgewood

NJDolfan | Oct 1, 2009 01:23 PM

I had the absolute best pizza ever. I think some of you have been there, but if not it's worth the trip. I had lunch there 2 weeks ago and can't stop thinking about it. Wood fired, short dome pizza oven, gets to 900 degrees and cooks pies in 90 seconds. The dough is made with 00 Caputo flour from Naples, crispy but chewy, the sauce was all D.O.P (Protected Designation of Origin) San Marzano Tomatoes, and the cheese was Mozzarella di Buffalo from Campania.

We had the Mast' Nicola, which is basically cooked dough with some EVOO , Pecorino Romano and basil. Great start. Dough was really crispy and the Olive oil was nice and peppery.
Second, was the Regina Margherita, classic Neapolitan pizza. 2nd best pizza I have ever had.

Lastly, was the best pizza I ever had, which was not on the menu. My friend I were raving how good everything was and started talking to the Pizza Maker, so he made us something special. Truffle cream, Mozzarella di Buffalo and porcinis.

This is new tops on my list, but it is a liitle bit of a drive from Howell.

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A Mano
Ridgewood, NJ, Ridgewood, NJ

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