Classic
Pizza con Acciughe
Marinara with anchovies.
$20.00 per pizza
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Created by Chef Fabrizio Facchini, Buon Morso brings Italian ingredients and Neapolitan pizza tradition to wood-fired ovens in New York City. Chef-crafted flavor, a quick reheat and a good bite worth sharing.
Our Italian ingredients
Chef Fabrizio Facchini created Buon Morso to bring the ingredients of his home country to a pizza you can enjoy at home. Our Italian pantry includes PDO-certified San Marzano tomatoes from Ciao and Rega, Fior di Latte di Napoli from Latteria Sorrentina, and Caputo flours for our classic and gluten-free doughs, alongside other carefully selected imported Italian ingredients. Prepared in the Neapolitan tradition and baked in wood-fired ovens in New York City, each pizza brings together Italian character and New York craft.
What makes San Marzano PDO special?
PDO means Protected Designation of Origin—DOP in Italian. For Pomodoro San Marzano dell’Agro Sarnese-Nocerino, it identifies tomatoes grown and processed under defined rules in a protected area of Campania, centered around the Sarno valley between Naples and Salerno and including designated parts of the provinces of Naples, Salerno and Avellino. It connects the product to its origin and production methods, not simply to the San Marzano variety.
Ingredients & allergens
Regular: Dough: blend of Caputo flours, water, salt, olive oil and yeast. Toppings: PDO San Marzano tomatoes, anchovies preserved in oil, fresh garlic, oregano, olive oil, salt and pepper.
Contains: Wheat, Fish (anchovy).
Recipe overview. Always check the package label for the complete ingredient and allergen statement.
How it's made
Our pizza follows the authentic traditions of Pizza Napoletana, rooted in Naples and the surrounding Campania region. We give careful attention to fermentation, allowing our dough to develop its flavor and texture before it meets our selected Italian ingredients.
In New York City, we bake our pizzas in wood-fired ovens fueled with carefully selected, high-quality wood. The bake takes less than 90 seconds, creating the characteristic flavor and texture of Neapolitan-style pizza.
Immediately after baking, our pizzas are rapidly blast-frozen to help preserve their flavor and texture. They are then prepared for frozen shipment, bringing you a pizza that needs only a quick finish in your home oven.
Nutrition
Pending owner confirmation.
Storage & reheating
Reheat from frozen. Preheat your home oven to 450–500°F (approximately 230–260°C). If using a pizza stone, preheat it according to its manufacturer’s instructions.
Remove all packaging. Place the frozen pizza on an oven-safe pizza pan or baking tray, or on a properly preheated pizza stone. Heat until the pizza is hot throughout, the crust is crisp and any cheese topping has melted. For food safety, check that the center reaches 165°F (74°C) with a food thermometer.
Reheating time varies with the oven, the pizza and the crust. Carefully remove, slice and enjoy.
Keep frozen until ready to reheat. Once thawed, do not refreeze.