Potenza Centrale
This East Village spot bakes airy Roman-style square slices with crisp, long-fermented crusts and fresh mozzarella.
- Mon – Thu, Sun, 12:00 – 20:00; Fri – Sat, 12:00 – 21:00
- $
- 38 Avenue B
- 4.8 (93 reviews)
People
LuigiOwner
Description
Named after owner Luigi’s Italian hometown, the pizzeria uses a highly hydrated dough fermented for 72 to 96 hours to yield a crust with a charred, crunchy underside and a soft, chewy interior. Beyond standard red sauces, the kitchen prepares a slow-cooked yellow tomato ragu daily. Toppings range from sausage and oyster mushroom to gorgonzola and pear, and the counter also serves a budget-friendly breakfast focaccia.
Good to know
Affordable slices