I Masanielli di Sasà Martucci
The dough is worked daily on the premises from a flour selection Martucci put together himself, and a named reviewer who ate there records one pizza taken to 83% hydration and baked in three stages — steam at 100°C, fried at 180°C, finished in a fan oven at 300°C. The lineage is documented rather than asserted: he learned from the age of ten watching his uncle, the maestro pizzaiolo Francesco Pagliaro, and the room he has occupied since 2016 was his uncle's own pizzeria, Il Solito Posto. Four pizzas on the current menu are dedicated to that uncle.
No photograph published for I Masanielli di Sasà Martucci yet.
Why it is here
The dough is worked daily on the premises from a flour selection Martucci put together himself, and a named reviewer who ate there records one pizza taken to 83% hydration and baked in three stages — steam at 100°C, fried at 180°C, finished in a fan oven at 300°C. The lineage is documented rather than asserted: he learned from the age of ten watching his uncle, the maestro pizzaiolo Francesco Pagliaro, and the room he has occupied since 2016 was his uncle's own pizzeria, Il Solito Posto. Four pizzas on the current menu are dedicated to that uncle.
What to order
La riccia di Mammà (padellino, now served as RCS Evolution); Margherita Casertana; Frittatina 2.0