How We Started

This entire idea started a few years ago after our 5th or 6th time in Rome.  After traipsing around the Eternal City seeking out better and better Pizza al Taglio (pizza by the cut) we thought, why can’t we find this in NYC? It’s the perfect snack or meal, something on the go where you can sit on a bench, a curb, on the steps of a 17th century statue base or the lip of a fountain and savor deliciousness.The Italians get this concept, tourists love it; it’s inexpensive and easy but not too rich or filling. In a nutshell, it’s fast food “Roman Style”.

I found out where to take a class in Italy to learn how to make pizza al taglio and get certified as an API pizza maker taught by a Italian pizza maker  (API is the highest standard of quality for pizza and pizza products, super important to the Italians). I left my job in advertising to start perfecting the crust, creating toppings that were more modern and less dependent on traditional Italian combinations. As a home cook, I make a lot of Italian food and shop at local Italian purveyors for fresh mozzarella, ricotta, sausages and cured meats. Going to the farmers markets (especially in the late spring and summer) is one of my top 5 things to do. We  go out to eat a lot to get inspired and of course, eat great meals - eating well is a huge part of me and my husband’s life.

So, after many months of cooking in a pizzeria to test and try, sampling dinners with friends and family, a few catering gigs here and there and selling in a few artisan markets in Brooklyn, the product is ready to roll. We utilize seasonal, local and only high quality Italian products. The dough is fermented for 4 days to give it a crispy crust and an airy body. We cook the dough in a sheet pan in a pizza oven, top with our local and seasonal ingredients and finish with fresh herbs, extra virgin olive oil and sicilian sea salt. Our combinations are endless! 

Where to try Teglia Pizza

We do special orders and catering through Halcyon Gourmet in Greenpoint, Brooklyn (http://www.thehalcyongourmet.com). Feel free to contact via email info@teglianyc.com for any inquiries.

Live and in person, you can find us this summer at Caracus Arepas at 106th Boardwalk on Sundays from 6pm - 10pm at Rockaways beach. Please pop by say hello & order a slice!