Our story
Fire, flour & family since 2014.
A grandmother's dough notebook, an oak-fired oven and eleven years of refusing shortcuts.
Who we are
A neighborhood pizzeria with Naples in its heart.
Emberdough began in 2014 with a secondhand oak oven and a recipe carried across the ocean in a tomato-stained notebook. Today we ferment every dough for 48 hours, crush San Marzano tomatoes each morning and pull mozzarella fresh daily.
We are the Ember family — Marco on the oven, Sofia on the sauce — plus a crew of neighbors who treat regulars like relatives and first-timers like future regulars.
Taste the menu01
48-hour dough
Slow fermentation builds flavor and an airy, leopard-spotted crust you cannot rush.
02
Farm-first sourcing
Tomatoes, herbs and greens arrive daily from farms within 100 miles of our door.
03
Real oak fire
Ninety seconds at 900°F over oak — blistered edges, smoky soul, no gas, no shortcuts.
The craft
Ninety seconds that take two days to earn.
- 01 Day one: organic flour, water, sea salt and a whisper of yeast. Mixed, folded, rested cold.
- 02 Day two: hand-stretched to order, sauced with morning-crushed San Marzano tomatoes.
- 03 The fire: ninety seconds in the oak oven, finished with cold-pressed olive oil and basil.
Come hungry. Leave family.
Tuesday to Sunday in the heart of New York — dine in, take out or get it delivered steaming.