About Nuovo York Pizza
The science behind every slice.
East Village, New York · 105 E 9th Street
About Nuovo York Pizza
The science behind every slice.
East Village, New York · 105 E 9th Street
About Nuovo York Pizza
The science behind every slice.
East Village, New York · 105 E 9th Street
Inside Nuovo York Pizza
new york style pizza in east village
Inside Nuovo York Pizza
new york style pizza in east village
"The sauce, the dough , I love the science of it all."
ATALAY • Founder, Nuovo York Pizza
THE ENGINEER
He came to New York for a master's degree. He found pizza instead.
Atalay holds an undergraduate degree in engineering. He arrived in New York to continue his studies. The kitchen at 105 E 9th Street is what happened next.
The move from engineering student to pizza maker was not a departure from the discipline, it was an application of it. Every variable that defines a great pizza has a measurable answer. The pH of the sauce. The viscosity. The rate of fermentation. The temperature at which ingredients emulsify.
As seen in
As seen in
HOW IT SITS
Four variables. One outcome. You feel good after eating it.
Long fermentation makes the crust easier to digest. A neutral-pH sauce is gentler on the stomach. Premium flour and Italian ingredients are chosen because they behave better in the body.
The sauce is tested before every batch.
A pH meter is not typical kitchen equipment, but at Nuovo York, sauce is tested to pH 4.2 to ensure tomatoes retain nutritional value and inhibit pathogens naturally, producing consistent sauce daily with low acidity - gentler on the stomach.
The sauce is tested before every batch.
A pH meter is not typical kitchen equipment, but at Nuovo York, sauce is tested to pH 4.2 to ensure tomatoes retain nutritional value and inhibit pathogens naturally, producing consistent sauce daily with low acidity - gentler on the stomach.
A flour mixture built for this crust.
Nuovo York uses a signature blend of premium flours. Chosen, tested, and held to the same ratio every bag, every batch. The crust has the structure it has because the flour is a formula.
A flour mixture built for this crust.
Nuovo York uses a signature blend of premium flours. Chosen, tested, and held to the same ratio every bag, every batch. The crust has the structure it has because the flour is a formula.
Dough that is timed to the hour.
Seventy-two hours. Controlled temperature, controlled humidity, controlled rise. The crust has its structure because the chemistry was given the exact window it needs.
Dough that is timed to the hour.
Seventy-two hours. Controlled temperature, controlled humidity, controlled rise. The crust has its structure because the chemistry was given the exact window it needs.
Italian imports. Every ingredient, every time.
The tomatoes, the cheeses, the flour and the oil are imported from Italy and held to a standard set before the door opens. No shortcuts on the shelf.
Italian imports. Every ingredient, every time.
The tomatoes, the cheeses, the flour and the oil are imported from Italy and held to a standard set before the door opens. No shortcuts on the shelf.
SPINACH MUSHROOM · OYSTER · CREAM
THE SIGNATURE
The Spinach Mushroom Slice. A sauce perfected over years.
Before Atalay ran a pizza shop, he was a chemical engineering student cooking in a small kitchen. The sauce on this slice — a cream base, finished with spinach — started there, over pasta, and he kept refining it long after he stopped making it for one.
It is a recipe he carried with him. Oyster mushrooms, spinach, and a cream sauce that took years to get exactly right.
If you want to know what Nuovo York tastes like when the person behind the counter is making the thing he actually loves — order this.
KNOW BEFORE YOU GO
Questions, answered.
The pizza is different. The questions are normal. Here's what most people want to know.
Why isn't there more cheese?
Because we strive for balance! Every element — sauce, cheese, crust — is proportioned so none of them disappear into the others. More cheese sounds better until it's the only thing you taste. Atalay measures for balance the same way he measures everything else: by what produces the best result, not the most impressive-looking slice. If you want extra cheese, ask for it. But we recommend you try it as-is first.
Why does Nuovo York taste different from every other spot in the East Village?
A few things add up. The dough cold-ferments for 72 hours, which relaxes the gluten and gives the crust a complexity that same-day dough doesn't have. The sauce is pH-controlled to stay between 4.2 and 4.6, which keeps it bright without going sharp. The deck oven runs at 550°F, so the bottom sets fast and comes out with actual structure. None of these are secrets, they just take more time than most places are willing to spend.
What's a Sicilian square, and why is yours lighter than it looks?
Sicilian pizza is a thicker, square-cut style baked in a pan. Ours uses the same cold-fermented dough as the round pies, 48 hours of fermentation that develops structure before the dough ever sees heat. That process is engineered to produce more open air pockets in the crust. More air means less mass per bite. A square slice looks like it should weigh you down. It doesn't. That's not a happy accident, it's what the dough is designed to do. Available by the slice or as a full 16-inch pie.
What does pH 4.2 actually mean for my pizza?
Tomato acidity changes by can and by season. A sauce that's too acidic (below pH 4.0) tastes sharp and sits uncomfortably. Too low in acidity (above 4.8) and it tastes flat. We measure every batch and keep it between 4.2 and 4.6, which is the range where the sauce is bright without being aggressive. No added sugar to mask sourness, no cream to soften it. Just tomatoes, salt, and the pH check.
Are you open late?
Yes - we're open for lunch, snacks, dinner, late-night.
Mon–Thu & Sun 11AM–3AM | Fri–Sat 11AM–4:30AM
Do you have gluten-free options?
Yes. We offer 12-inch gluten-free pizzas in six options: cheese, pepperoni, margherita, white, mushroom, and build-your-own. We don't operate a celiac-safe kitchen, so cross-contact with wheat flour is possible. If you have celiac disease, that's worth knowing before you order.
Do you cater?
Yes. We handle catering for offices, events, and groups of any size. Get in touch through the contact page and we'll put together something that works for your headcount.
Can I order online or for delivery?
Yes. Order through Uber Eats for delivery or pickup. You can also walk in at 105 East 9th Street.
What's the deal with the heart-shaped pizza?
Same dough, same sauce, same cheese as the round pies, just shaped differently. Available in four versions: cheese, pepperoni, margherita, and white. Good for sharing, or not.
KNOW BEFORE YOU GO
Questions, answered.
The pizza is different. The questions are normal. Here's what most people want to know.
Why isn't there more cheese?
Because we strive for balance! Every element — sauce, cheese, crust — is proportioned so none of them disappear into the others. More cheese sounds better until it's the only thing you taste. Atalay measures for balance the same way he measures everything else: by what produces the best result, not the most impressive-looking slice. If you want extra cheese, ask for it. But we recommend you try it as-is first.
Why does Nuovo York taste different from every other spot in the East Village?
A few things add up. The dough cold-ferments for 72 hours, which relaxes the gluten and gives the crust a complexity that same-day dough doesn't have. The sauce is pH-controlled to stay between 4.2 and 4.6, which keeps it bright without going sharp. The deck oven runs at 550°F, so the bottom sets fast and comes out with actual structure. None of these are secrets, they just take more time than most places are willing to spend.
What's a Sicilian square, and why is yours lighter than it looks?
Sicilian pizza is a thicker, square-cut style baked in a pan. Ours uses the same cold-fermented dough as the round pies, 48 hours of fermentation that develops structure before the dough ever sees heat. That process is engineered to produce more open air pockets in the crust. More air means less mass per bite. A square slice looks like it should weigh you down. It doesn't. That's not a happy accident, it's what the dough is designed to do. Available by the slice or as a full 16-inch pie.
What does pH 4.2 actually mean for my pizza?
Tomato acidity changes by can and by season. A sauce that's too acidic (below pH 4.0) tastes sharp and sits uncomfortably. Too low in acidity (above 4.8) and it tastes flat. We measure every batch and keep it between 4.2 and 4.6, which is the range where the sauce is bright without being aggressive. No added sugar to mask sourness, no cream to soften it. Just tomatoes, salt, and the pH check.
Are you open late?
Yes - we're open for lunch, snacks, dinner, late-night.
Mon–Thu & Sun 11AM–3AM | Fri–Sat 11AM–4:30AM
Do you have gluten-free options?
Yes. We offer 12-inch gluten-free pizzas in six options: cheese, pepperoni, margherita, white, mushroom, and build-your-own. We don't operate a celiac-safe kitchen, so cross-contact with wheat flour is possible. If you have celiac disease, that's worth knowing before you order.
Do you cater?
Yes. We handle catering for offices, events, and groups of any size. Get in touch through the contact page and we'll put together something that works for your headcount.
Can I order online or for delivery?
Yes. Order through Uber Eats for delivery or pickup. You can also walk in at 105 East 9th Street.
What's the deal with the heart-shaped pizza?
Same dough, same sauce, same cheese as the round pies, just shaped differently. Available in four versions: cheese, pepperoni, margherita, and white. Good for sharing, or not.
KNOW BEFORE YOU GO
Questions, answered.
The pizza is different. The questions are normal. Here's what most people want to know.
Why isn't there more cheese?
Because we strive for balance! Every element — sauce, cheese, crust — is proportioned so none of them disappear into the others. More cheese sounds better until it's the only thing you taste. Atalay measures for balance the same way he measures everything else: by what produces the best result, not the most impressive-looking slice. If you want extra cheese, ask for it. But we recommend you try it as-is first.
Why does Nuovo York taste different from every other spot in the East Village?
A few things add up. The dough cold-ferments for 72 hours, which relaxes the gluten and gives the crust a complexity that same-day dough doesn't have. The sauce is pH-controlled to stay between 4.2 and 4.6, which keeps it bright without going sharp. The deck oven runs at 550°F, so the bottom sets fast and comes out with actual structure. None of these are secrets, they just take more time than most places are willing to spend.
What's a Sicilian square, and why is yours lighter than it looks?
Sicilian pizza is a thicker, square-cut style baked in a pan. Ours uses the same cold-fermented dough as the round pies, 48 hours of fermentation that develops structure before the dough ever sees heat. That process is engineered to produce more open air pockets in the crust. More air means less mass per bite. A square slice looks like it should weigh you down. It doesn't. That's not a happy accident, it's what the dough is designed to do. Available by the slice or as a full 16-inch pie.
What does pH 4.2 actually mean for my pizza?
Tomato acidity changes by can and by season. A sauce that's too acidic (below pH 4.0) tastes sharp and sits uncomfortably. Too low in acidity (above 4.8) and it tastes flat. We measure every batch and keep it between 4.2 and 4.6, which is the range where the sauce is bright without being aggressive. No added sugar to mask sourness, no cream to soften it. Just tomatoes, salt, and the pH check.
Are you open late?
Yes - we're open for lunch, snacks, dinner, late-night.
Mon–Thu & Sun 11AM–3AM | Fri–Sat 11AM–4:30AM
Do you have gluten-free options?
Yes. We offer 12-inch gluten-free pizzas in six options: cheese, pepperoni, margherita, white, mushroom, and build-your-own. We don't operate a celiac-safe kitchen, so cross-contact with wheat flour is possible. If you have celiac disease, that's worth knowing before you order.
Do you cater?
Yes. We handle catering for offices, events, and groups of any size. Get in touch through the contact page and we'll put together something that works for your headcount.
Can I order online or for delivery?
Yes. Order through Uber Eats for delivery or pickup. You can also walk in at 105 East 9th Street.
What's the deal with the heart-shaped pizza?
Same dough, same sauce, same cheese as the round pies, just shaped differently. Available in four versions: cheese, pepperoni, margherita, and white. Good for sharing, or not.
Open Late. Every Night.
Mon–Thu & Sun: 11AM–3AM Fri–Sat: 11AM–4:30AM
Open Late. Every Night.
Mon–Thu & Sun: 11AM–3AM Fri–Sat: 11AM–4:30AM
Location
Mon–Thu & Sun
11AM – 3AM
Fri - Sat
11AM – 4:30AM
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