Pizza Friday With Mostly Dough

Treat yourself to the ultimate lunch break and swing by the Hudson River Landing parking lot (right outside HudCo) for a fresh, neo-Neapolitan pizza made on the spot.

This isn’t your average slice. The dough is slow-fermented for 24 hours, the sauce is homemade and perfectly seasoned, and each pie is topped with hand-stretched mozzarella plus specialty ingredients. Chef Erick fires every pizza in an 800-degree wood-fired oven, turning out a perfectly chewy-yet-crispy crust in under 90 seconds.

Swing by on your lunch break for Pizza Fridays on these select dates in December:

-Fri, 12/5, 11a-3p
-Fri, 12/12, 11a-3p
-Fri, 12/19, 11a-3p