Pastizza Pizza & Pasta

On a snowy day, what could be better than some Past(a) + (P)izza? i.e. “Pastizza.” This New York-style pizzeria just opened in Madeira in November, and we were able to try a few takeout pies during Thanksgiving break.

@pastizza_madeiraoh’s crust strikes a balance between classic New York style and a slightly softer, more homey Midwestern texture. While it doesn’t have the crisp snap and chewy foldability of a traditional New York slice, its slightly thicker profile, with a cornmeal base (practical for sliding out of the oven), provides a nice foundation for the pizza - though it can bend under the topping load, as seen in my last pic. The outer edge provides a sturdy frame for the pie, leaning towards chewy (versus the light airy interior you sometimes see). It was a dependable foundation that works well with the toppings, delivering a comforting and satisfying experience. And do yourself a favor: on a cold day, warm up with some of their fresh garlic knots.

@pastizza_madeiraoh definitely hit the spot & I’d like to visit again to try pizza straight from the oven (as is the Platonic ideal).