Mano's Pizzeria

⭐️RISING STAR ALERT⭐️ Opened in 2021 in Ridgewood, Queens by Nick Manopella, a rising star among NYC pizzaiolos & true student of the pizza game. Using Caputo 00 flour, the 68% hydrated dough undergoes a 5-day fermentation process, helping with digestion as well as creating a light & airy texture with a somewhat fluffy, yet crunchy consistency. Such a large pie gives a rather heavy appearance; but this pizza isn’t very weighty at all. Firm & tasty with a beautifully browned undercarriage, the dough possesses a smokey flavor & satisfactory crisp that gives off sourdough vibes in both taste & texture as a result of the longer fermentation undertaking. Thick & crunchy, the crust is splendidly charred, yet light & airy, very different from average NYC pizza dough thanks to the purity of the ingredients. Creamy-ish & melty, the mozzarella cheese blend is lightly smattered across the surface, tighter in some areas with a mild orange tinge from a more than manageable amount of oil. A dusting of pecorino romano atop brings out some sharp & pungent flavor, accentuating the attributes of the marvelous mozz. Made from Alta Cucina tomatoes from California, the sauce is actually more tangy than sweet, scrumptiously savory, modestly zesty & well-seasoned with Sicilian oregano adding a hint of bitterness & neutralizing any sweetness from the tomatoes, while maintaining plenty of personality. A lot of care & thought goes into the construction of this pizza, as evidenced by the quality ingredients both locally sourced & imported from Italy. Overall, this is fancier than most pizza you’ll find in Queens & well worth making a trip to try.