ABOUT

Sottocasa is Pizza
State of the art, flavorful, authentic Neapolitan Pizza. Which means a century old technique and the freshest ingredients, with an eye always open toward the environment. We source the best flour and tomatoes from Italy, and most of our fresh cheeses are from the US, so they travel less and they are always as fresh as possible. And we cook everything in a 2 tons, 1000F wood fired oven, built and shipped from Naples… check our flying oven!

Our Product
We do Neapolitan Pizza for the simple reason that we think is the best of all the different kinds of pizza that came after that. We liked something better, we would do that. The main parts of our pizza are: dough, tomatoes, mozzarella and oil. Our dough is only made of Italian 00 flour, fresh yeast, salt and water. And time. In fact, before becoming your pizza, the dough sits, in different stages, for at least 48 hours, but usually it is never used before 60. This process grants a very light, digestible and flavorful dough.

We use only Italian Organic Tomatoes for our sauce, freshly crashed and with just a little salt added. We love to taste tomatoes in a tomato sauce. Fior di Latte Mozzarella from Wisconsin is our choice for the cheese. A beautiful white, clean and fresh cheese that we break by hand everyday to insure the right texture. And we gently sprinkle our pizza with a unique, delicious Extra Virgin Olive Oil from Sicily, labeled directly for Sottocasa. And you can be sure that all the other ingredients that will make your pizza a unique experience are carefully sourced to meet our standards!

Luca Arrigoni
Is the owner and pizzaiolo of Sottocasa. He’s an Italian actor from Italy, come to NYC from Milano with his wife Laura (viverenewyork.com) to pursue their acting dream, a never-ending work in progress. Having a great passion for food and cooking too, he worked as waiter, manager, opened (and closed) his own catering company, and ended up learning how to make Neapolitan pizza from the best available in town, master Roberto Caporuscio of Kestè, on Bleeker street. And, eventually, opened his own little jewel, with the help of at-that-time partner Antonio Capone. Making pizza is an art, and a joyful one!

OPEN HOURS

MONDAY – THURSDAY
5pm – 10:30pm

FRIDAY
5pm – 11:30pm

SATURDAY
12pm – 11:30pm

SUNDAY
12pm – 10:30pm