The oven, 800°F and counting
Our story
One oven. One recipe. One very loud radio.
Sal opened the doors on Mulberry Avenue in the summer of 1987 with a secondhand oven, his mother’s sauce and a radio permanently tuned to the oldies station. The radio is still on. So is the oven.
Today his kids run the counter, the dough still rests for 48 hours, and the tomatoes are still crushed by hand every morning. Some things you just don’t mess with.
- 48hcold-rested dough
- 800°wood-fired oven
- 3generations of Sals
