As the Daily News explained a couple of years ago, “Bello mastered a recipe for dough and a method for getting his oven
appropriately hot with a pizza stone and plenty of waiting. The results
– especially when topped with his housemade sauces and carefully resourced toppings – are
on par with what you get out of the city’s better artisanal pizza
shops. Better still, they can be reproduced in any kitchen.”
The headquarters will be in the strip of retail shops owned by the Seward Park Co-ops, just to the East of Essex Street. Cathryn Zommer, who’s handling pr for the project, told us this afternoon the business will be a “one stop pizza shop for everything you need to make a perfect pizza at home.” She said Mark will have more to say about the move soon. Early last year, a pizza restaurant, Isabella’s Oven, went out of business (in spectacular fashion) two doors down from the space Bello has leased. Here’s a link to Pizza a Casa’s web site.
