900° oven · 90-second pizza
Blistered crust. Bright sauce. Always hot.
Naturally leavened dough fermented for 48 hours, San Marzano tomatoes, and fresh mozzarella pulled every morning.
Three generations of pizza
The Esposito family has been making pizza on Wooster Street since 1962. Fornaio Rosso is the newest chapter, with the same wood-fired oven tradition and a few new ideas from the grandkids.
48-hour dough
Slow fermentation for a light, flavorful crust.
Fresh mozzarella
Pulled by hand every morning.
Family recipes
Three generations of Neapolitan know-how.
Menu
Pizza
- Margherita$17
San Marzano, fior di latte, basil, olive oil.
- White clam$24
Fresh clams, garlic, oregano, pecorino.
- Diavola$20
Spicy soppressata, hot honey, mozzarella.
Antipasti
- Burrata$15
Heirloom tomatoes, basil oil, grilled bread.
- Caesar$12
Little gems, anchovy dressing, breadcrumbs.
- Tiramisu$10
Mascarpone, espresso, cocoa. Made daily.
“The white clam pie is a religious experience.”
“Crust is perfect: crispy, chewy, a little char. Exactly right.”
“Our Friday night tradition for six years and counting.”
Hungry? Order ahead.
Pickup orders are ready in about 20 minutes. Large parties, call to reserve.
Hours
- Tuesday to Sunday
- 11:30 am to 10 pm
- Monday
- Closed