New York
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American-influenced Neapolitan pies are the focus at Macchina, the five-month-old Williamsburg pizzeria tucked into the rear of the gastropub, The Bedford. It’s a project from the restaurant’s owners Sean Rawlinson and Daddo Walker, who, during the pandemic, decided to flip their events space into a new concept. To make their crispy pies, Macchina makes its cheese in house and ferments its dough for 24 hours before topping pizzas with Italian-American flavors in selections like the Chicken Parm and Shrimp Scampi. Pizzas bake in a stone oven imported from Tuscany, and within a minute or two, they’re ready to go.

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