As we got married on a 8th, we always go out that day and so I decided to find a pizza place as Jodi loves pizza. That is how we ended up at PN Wood Fired Pizza in Chelsea. This is not your classic pizza place: I guess they call themselves the “black Sheep” or Pecore Nere (PN) in Italian because they make pizza a bit differently. They put pride in saying that they do not break the rules, they make them. Considering how good the food was, I have no problem with that!

Looking at the menu, you would just think that there is nothing special, but in fact they use various organic flours imported from Molino Grassi in Parma, Italy. They are made with ancient grains and they do not refine or enrich them. They are lower in carbs and have higher fiber than others and, as you order your pizza, you pick which flour you want them to use, a description on cards handed to you with the menu helping you to make your choice. Here is what we tried at PN Wood Fired Pizza:

As a drink, I hesitated between some whisky on the rocks as they have a nice selection of whisky from all over the world (you can try Indian or Japanese whisky if you’d like). But then I saw a cocktail made with bourbon: the Scuro. It also had dark rum, lemon, orange blossom syrup and cinnamon syrup. It was quite good: not too strong, well balanced, it had a nice refreshing citrusy taste and a very slight hint of cinnamon.

Scuro cocktail at PN Wood Fired Pizza in NYC, NY

We then ordered the arancini of the day that were made with porcini mushrooms, mozzarella and truffle (probably oil). Served with a pomodoro sauce, it was really good: gooey and crispy, I could have eaten more of those. I just regretted that there were only 4 small balls...

Next was the charred octopus, served with cherry tomatoes, fennel and Sicilian pistachios. This was fantastic: the octopus was perfectly cooked, not rubbery with a nice char.

Last was the pizza. We chose a square one that would be enough for one person in fact. The D.O.P. seemed to be a good choice. It gets its name from the various products that compose it that are imported from Italy (D.O.P. Stands for Denominazione di Origine Protetta, the Italian term for the EU system of Designation of Origin that protects the name of certain local food from specific origin). This pizza is made with sliced San Mariano tomatoes, mozzarella di buffala, parmigiano reggiano, extra virgin olive oil and basil. For the dough, the chose the Miracolo flour that is described this way:

Grano del Miracolo is an heritage ancient grain cultivated in the Province of Parma, Italy, by Molino Grassi, Grano del Miracolo is rich in minerals, phosphorus, iron and antioxidants and the gluten is more digestible than any other wheat. A soft wheat flour with a distinctive, fragrant and almost sweet flavor profile.

It looked very appetizing with the puffed up sides that had a beautiful char, the middle being thin like a Neapolitan pizza should be. Taste wise it was superb and I could have eaten a full pie. For sure they were not cheap on the cheese as there was plenty of it.

We stopped there and did not have dessert because the service was a bit slow and our food took forever to come. But I would go back there to see what they have and may even try their home made pasta that looked amazing.

Enjoy (I did)!

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PN Wood Fired Pizza - 2 W 28th St, New York, NY 10001

I Just Want To Eat!