La Bottega Enoteca
Antonio Miscellaneo names his own style 'Newpolitan' and describes it precisely: 70-80% hydration against a classic Neapolitan's 55-65%, 48 hours of fermentation, and a two-stage bake across two ovens set to different temperatures to drive moisture out of the crust. The restaurant grew out of a private-dining pizza business he ran from a condominium balcony from 2018.
Why it is here
Antonio Miscellaneo names his own style 'Newpolitan' and describes it precisely: 70-80% hydration against a classic Neapolitan's 55-65%, 48 hours of fermentation, and a two-stage bake across two ovens set to different temperatures to drive moisture out of the crust. The restaurant grew out of a private-dining pizza business he ran from a condominium balcony from 2018.
What to order
A Newpolitan Burrata pizza; the Roman-style Double Crunch; La Foccacia di Recco