Capizzi

Capizzi

By Jason Greenberg

Born and raised in Brooklyn, Capizzi’s warm and friendly owner Joe Calcagno knows a thing or two about pizza. His father and grandfather were also pizza makers, and the fresh—and only fresh—ingredients put Capizzi in a league of its own, even in a pizza-obsessed city like New York. The appetizer menu offers a small selection of simple salads made with fresh, unadulterated ingredients that won’t fill you up before the main event. Neapolitan pizzas are made to order. Create your own pie starting with the basic Margherita, the foundation of the menu, with toppings like portobello mushrooms; spicy, thick slices of hand-cut pepperoni; hot or sweet Italian sausage; and caramelized fennel. The sauce, made from San Marzano tomatoes, bursts with tangy freshness and works harmoniously with your choice of topping. But the pie topped with salty prosciutto di Parma and peppery arugula is reason alone for a trip to Capizzi. It’s as close as you can get to a perfect bite of pizza.

the crowd

Due to the location, the crowd is a mix of tourists, locals, and people on their way home from work, varying in age and party size.

... on the side

on the stereo
Elton John, “Rocket Man”
Three Dog Night, “Mama Told Me Not to Come”
The Foundations, “Build Me Up Buttercup”
Frankie Valli, “Can’t Take My Eyes Off of You”
John Lennon, “Imagine”

attention to freshness
Nothing but fresh ingredients make their way into the food here, and that includes spices. For the pizza parlor staples, Capizzi only uses fresh basil and oregano, while in place of crushed red pepper flakes, peppers are dehydrated in house and then grated for that extra kick of spice, if desired.

decibels
High. The casual and festive atmosphere means it can get fairly loud during dinner hours.

hours

Mon–Thu 11 AM–11 PM; Fri–Sat 11 AM–1 AM; Sun 4 PM–11 PM

price range

$9 (spinach rice balls) to $28 (large specialty pie)
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