"Dom DeMarco hand-stretches every dough ball. The sauce is barely cooked — raw San Marzano chunks, not a uniform paste. Three cheeses melt in uneven pools. This is why people wait two hours."
— Expert, 100/100 credibilityExpert Reviews
"Dom DeMarco hand-stretches every dough ball. The sauce is barely cooked — raw San Marzano chunks, not a uniform paste. Three cheeses melt in uneven pools. This is why people wait two hours."
"Margherita at Juliana's Pizza — the coal-fired oven reaches 900 degrees, blistering the dough in two minutes. The tomato sauce is San Marzano, the mozzarella is fresh fior di latte, the basil is applied after cooking. The benchmark pizza in New York."
"The cornicione bubbles are charred, not just golden. Inside, the crumb is open and chewy. The cheese distribution is deliberately irregular — that is the point."