The Jew And The Carrot

Pizza Da Solo: The Best Kosher Pizza in New York?

By Devra Ferst

  • Print
  • Share Share
Danielle Zaria

To say that New York City is the place to eat pizza is like saying New Orleans is the place to celebrate Mardi Gras — it simply goes without saying. But the pie that made New York famous for isn’t what it once was. Pizza lovers and pizzaioli (the men who make pizza) have moved away from the single slice and towards artisan interpretations that are served by the pie — as any good Italian would tell you they should be. These stellar pizzas are made with Caputo flour, baked in ovens schlepped over from Italy and topped with house-made mozzarella.

Kosher pizza lovers have sadly been left out of this almost entirely. Sure there’s good kosher pizza. But authentic Neapolitan kosher pizza? Sorry, but it just doesn’t exist. Hopefully, that will change on Monday with the opening of Pizza Da Solo, the newest restaurant in the Prime Empire. The tiny midtown takeout shop will be headed up by master pizzaioli Giulio Adriani. The owner and chef of noted pizzeria spot Forcella, Adriani started his career at 13 in Naples and has gone on to be certified as a Neapolitan Pizza Master by two Italian culinary associations.

The pies at Pizza Da Solo will be made in traditional Neapolitan style, meaning the dough will be flash-fried, topped and then finished in an 1000 degree wood burning oven from Naples. (The shop’s pizza makers spent a year working under Adriani at Forcella to learn the technique.) The 10-inch personal pies will come in traditional interpretations like the Margherita and modern takes like breakfast pizzas — think egg topped pies and one with smoked salmon — as well as dessert pizzas spread with Nutella a la Max Brenner.

Adriani worked his way around perhaps the biggest challenge in making exceptional kosher pizza, cheese, by making his own. “I tasted many kosher cheeses and all were very weak in taste. So I decided to make our own mozzarella with the same recipe I use in Forcella but starting from kosher milk,” he told me via email. He has also found sources for kosher Caputo flour and San Marzano tomatoes.

Danielle Zaria

We’ll have to wait (hungrily) until next week to get a taste, but the New York Times which got an early bite, reports: “It’s worth the splurge for the truffle, made with ricotta, arugula, pecorino, high-quality truffle oil and, while they last, shaved black truffles. ($38)”

The pizzeria is also the first step in transitioning Solo, which is located next door and owned by Prime, from a meat restaurant into a dairy one.

550 Madison Avenue (Sony Pavilion); (212) 602-1808


Permalink | | Share | Email | Print | Filed under: solo restaurant, pizza da solo, pizza, kosher pizza

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • Israelis are taking up the #IceBucketChallenge — with hummus.
  • In WWI, Jews fought for Britain. So why were they treated as outsiders?
  • According to a new poll, 75% of Israeli Jews oppose intermarriage.
  • Will Lubavitcher Rabbi Moshe Wiener be the next Met Council CEO?
  • Angelina Jolie changed everything — but not just for the better:
  • Prime Suspect? Prime Minister.
  • Move over Dr. Ruth — there’s a (not-so) new sassy Jewish sex-therapist in town. Her name is Shirley Zussman — and just turned 100 years old.
  • From kosher wine to Ecstasy, presenting some of our best bootlegs:
  • Sara Kramer is not the first New Yorker to feel the alluring pull of the West Coast — but she might be the first heading there with Turkish Urfa pepper and za’atar in her suitcase.
  • About 1 in 40 American Jews will get pancreatic cancer (Ruth Bader Ginsberg is one of the few survivors).
  • At which grade level should classroom discussions include topics like the death of civilians kidnapping of young Israelis and sirens warning of incoming rockets?
  • Wanted: Met Council CEO.
  • “Look, on the one hand, I understand him,” says Rivka Ben-Pazi, a niece of Elchanan Hameiri, the boy that Henk Zanoli saved. “He had a family tragedy.” But on the other hand, she said, “I think he was wrong.” What do you think?
  • How about a side of Hitler with your spaghetti?
  • Why "Be fruitful and multiply" isn't as simple as it seems:
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.