Pizzeria
The Pizza Bar on 38th
Executive chef Daniele Cason deliberately rejects the Neapolitan style in favour of Roman "alla pala" — organic Italian flour from Mulino Marino, 1g of yeast per kilo, 80% hydration, 48-hour fermentation — baked to order rather than reheated, and served from an eight-seat marble counter inside the Mandarin Oriental.
Why it is here
Executive chef Daniele Cason deliberately rejects the Neapolitan style in favour of Roman "alla pala" — organic Italian flour from Mulino Marino, 1g of yeast per kilo, 80% hydration, 48-hour fermentation — baked to order rather than reheated, and served from an eight-seat marble counter inside the Mandarin Oriental.
What to order
Classic Bufala (fresh buffalo mozzarella, tomato and basil)
What we looked at
Conscious decision not to imitate Neapolitan pizza; Roman pala style instead1g yeast per kilo, 80% hydration, 48-hour fermentationFlour blend entirely from Mulino Marino, ItalySome cheeses produced in Japan