posted by on Italian, Nolita, Pizza, Vegging Out

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Last night, a major craving for brick-oven pizza and a major bout of laziness led me to a neighborhood pizza shop called L’asso pizza, which specializes in D.O.C. That stands for Denominazione di Origine Controllata, but all you need to know is that the stamp of approval means this type of pizza is the real deal. Specifically, it needs to be cooked in a wood-burning oven and made with proper ingredients — the right flour, San Marzano tomatoes, all natural cow’s milk mozzarella or Bufala mozzarella, fresh basil, salt and yeast (all must be only fresh, all-natural, non-processed ingredients). On top of that, it needs to be kneaded by hand or by a low-speed mixer. No dough press or rolling pin allowed!

We didn’t get the D.O.C. pies, but considering how good our pizza was, the D.O.C. must be O.O.C. (out of control). Don’t let the 20ish-minute wait on a weekday stop you.

Feeling veg: Margherita D.O.C. (tomato sauce, cooked buffalo mozzrella, oregano, basil, extra virgin olive oil)Mela (mozzarella, gorgonzola, asapragus, apple, truffle oil); Gairdino (mozzarella, asparagus, zuccini, lemon, red and green peppers); Fagottino (ravioli filled with zucchini and potato in walnut sauce); Pasta Intero (whole wheat spaghetti with homemade tomato sauce)

Feeling non-veg: Albondiga (tomato sauce, mozzarella, homemade meatballs and garlic); Puta di Mare (sauteed shrimp, broccoli rabe, mozzarella, homemade artichoke sauce); linguini Carbonara (pancetta, egg, garlic, Parmesan)

Though they also serve pasta, I knew from the start that I had to get pizza, since that’s their specialty, and I wanted to keep it classic without fussy veggie toppings. So the Affumicato pizza it was:

{Affumicato: Pizza with tomato sauce, smoked mozzarella, cherry tomatoes, oregano and basil}

{It was long}

The boy wanted some pasta and went for a pesto version. I liked the homemade taste of the pesto, but for me, it was a little bland and needed something more than a sprinkling of crushed pepper.

{Fusili with pesto, asparagus and pistachios}

{Yay more coke bottles!)

My advice is to stick to the pizza. It’s what L’asso does best. My second piece of advice? Try the S’mores dessert pizza (it takes 15 minutes to prepare, fyi) and let me know because I (stupidly) opted out last night.

L’asso Pizza
192 Mott St. (at Kenmare)
212.219.2353
6 to Spring St.

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