Ninth & Crust

dal 2021

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Ninth & Crust

Dal 2021 · Wood-fired · Halal

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Our story

Two ingredients we refuse to rush: dough and fire.

the rest is shopping well.

San Marzano. Fior di latte. Caputo 00. 48-hour dough. 450 degrees.

The build — la costruzione

01

48 hours of cold fermentation.

The dough decides when it's ready. We wait.

02

San Marzano, crushed by hand.

Never cooked before the oven. The fire does that.

03

Fior di latte, torn — never shredded.

Torn cheese melts uneven. That's the point.

04

90 seconds at 450°C.

Any longer and it's somebody else's pizza.

Novanta secondi.

In, turned once, out. Ninety seconds is all a pizza gets in our oven, and all it needs.

450°C

Oak and beech, lit hours before the first order and kept roaring until the last.

48h

Every dough ball ferments for two days before it ever sees the flame.

La dispensa — what goes in

  • 01Farina

    00 Flour

    Caputo, milled fine. The dough gets 48 hours. We get patience.

  • 02Pomodoro

    San Marzano

    Volcanic-soil tomatoes, crushed by hand the same morning.

  • 03Latte

    Fior di latte

    Torn, never shredded. It melts the way it wants to.

  • 04Basilico

    Basil & oil

    Picked leaves, cold-pressed oil. Added after the fire, not before.

Si dice.

Word of mouth, overheard at the counter and written down.

  • The crust has those little charred blisters you only get from a real fire. I've stopped making pizza at home.”

    Amira K., Elmwood

  • Ninety seconds, they say. It shows. The basil still tastes like basil.”

    Tom R., Riverside

  • We drive past four pizza places to get here. On Fridays, five.”

    Dana M., Old Mill

Tonight,
then.

Pickup and delivery, straight from the oven. No apps in the middle.