At The Pizza Collective, our commitment to using the finest ingredients is unwavering. The best flavors come from the freshest foods, and fresh means local whenever possible. We believe something as delicious as pizza can be nourishing to the body when the right ingredients are used, and nourishing to the land when the right producers are selected. We aim for both.

Our oven was built by Stefano Ferrara, a third-generation craftsman building authentic Neapolitan pizza ovens in Naples, Italy. Using Old World techniques, this beauty was handcrafted brick by brick. Weighing in at 6000 pounds, our wood-fired hearth easily reaches 900F degrees, the perfect temperature for a classic Neapolitan pizza. The oven was originally purchased by Anthony Mangieri of the famed Una Pizza Napoletana in San Francisco in 2010. We purchased it from him when he moved his restaurant back to New York.