Antonio Sorbillo
Run by cousins Antonio and Luigi 'Gigi' Sorbillo, grandchildren of the same Luigi Sorbillo who opened the family's first pizzeria in 1935 a few doors down, this is the branch of the family most often overshadowed by Gino's. Pizzaiolo Vincenzo Iannucci raised the hydration and lengthened the leaven on a doppio zero flour base, later adding wheat-germ flour, moving the dough toward a lighter, more digestible result.
Why it is here
Run by cousins Antonio and Luigi 'Gigi' Sorbillo, grandchildren of the same Luigi Sorbillo who opened the family's first pizzeria in 1935 a few doors down, this is the branch of the family most often overshadowed by Gino's. Pizzaiolo Vincenzo Iannucci raised the hydration and lengthened the leaven on a doppio zero flour base, later adding wheat-germ flour, moving the dough toward a lighter, more digestible result.
What to order
Margherita, marinara