Let’s do a math word problem.
If train A leaves Chicago traveling 100 mph and train B leaves New York traveling 150 mph, and the distance between the two cities is 790 miles, how long will it take a couple of pizzaiolos to make an authentic Neapolitan pie in Brickell...
The answer: 50 seconds.
Give a quick hello to Stanzione 87, a new old-world pizzeria that’s capable of churning out gently charred pies in just under a minute, now open.
This place has been rubber-stamped as an official vendor of Neapolitan pies by the Neapolitan government. That means: 1) They’re really good at pizza. 2) They use only the finest San Marzano tomatoes, buffalo mozzarella from Campania and a wood-fired oven that makes pies measuring precisely 35 centimeters in diameter. Hey, rules are rules.
You won’t find anything crazy when you walk in—just a white-walled space with marble tables, steel chairs and a domed Ferrara brick oven that churns out pizza in 50 seconds (go ahead, time them). Blistering pies made from Sicilian sea salt, Italian flour and extra-virgin olive oil, topped with a few basics like salami or prosciutto. Yeah, don’t ask for pineapple here.
The best way to utilize a 50-second pizzeria in Brickell: quick lunch. That was easy. Or, coming soon: delivery.
That may take longer than 50 seconds, though.
If train A leaves Chicago traveling 100 mph and train B leaves New York traveling 150 mph, and the distance between the two cities is 790 miles, how long will it take a couple of pizzaiolos to make an authentic Neapolitan pie in Brickell...
The answer: 50 seconds.
Give a quick hello to Stanzione 87, a new old-world pizzeria that’s capable of churning out gently charred pies in just under a minute, now open.
This place has been rubber-stamped as an official vendor of Neapolitan pies by the Neapolitan government. That means: 1) They’re really good at pizza. 2) They use only the finest San Marzano tomatoes, buffalo mozzarella from Campania and a wood-fired oven that makes pies measuring precisely 35 centimeters in diameter. Hey, rules are rules.
You won’t find anything crazy when you walk in—just a white-walled space with marble tables, steel chairs and a domed Ferrara brick oven that churns out pizza in 50 seconds (go ahead, time them). Blistering pies made from Sicilian sea salt, Italian flour and extra-virgin olive oil, topped with a few basics like salami or prosciutto. Yeah, don’t ask for pineapple here.
The best way to utilize a 50-second pizzeria in Brickell: quick lunch. That was easy. Or, coming soon: delivery.
That may take longer than 50 seconds, though.
