Our Pizza
Times Square's Best Neapolitan Pizza
Our Pizza Philosophy
As longtime New Yorkers, we've savored more than our fair share of pizza. In New York, there’s a time and place for every single variety, from the gooey, slippery cheese of a hot New York slice to the wood-fired elegance of a Neapolitan pie. At AperiBar, our culinary team tirelessly refines every aspect of our Neapolitan pizza, a commitment to the pursuit of pizza excellence complemented with seasonal and local ingredients.
Our Dough
"Crafting the perfect dough is an exact science requiring patience, precise temperatures, and most importantly, time." AperiBar's dough is a blend of three Italian Caputo flours, with Tipo Uno Rustic Bread Flour infusing each pie with a dynamic flavor.
While the fermentation process is top secret, our team has it down to a science, starting with maintaining a consistent kitchen temperature of 70°F. Each pizza is cooked at a lower temperature for a longer time to achieve that soft, doughy interior and a golden, crispy crust. Prepare to fall in love with AperiBar's pizza dough.
Our Sauce & Cheese
Our red sauce is the rich and robust product of Mutti pizza sauce, imported from Parma, Italy. Touched with salt and a drizzle of olive oil, it's the perfect canvas for what is arguably the hero of any pizza pie: the mozzarella. Ours is Fior di Latte, direct from the five-generations of cheese artisans at Latteria Sorrentina in Naples.
Our Pizzas & Toppings
True to the classics, we love AperiBar’s margherita, made simply with tomato, mozzarella, basil & EVOO. For the adventurous, indulge in creations featuring pickled Italian long hot peppers, 'nduja sausage, or signature favorites like the salciccia with housemade fennel pork sausage, or smoked burrata with spicy honey, and calabrian chiles. Custom pies? Naturally, we're here to fulfill both your traditional and unique pizza requests.
AperiBar Pizza Reviews
The pizza was such a treat. The dough was super light and fluffy. And the mushrooms were decadent. I could’ve eaten the whole thing, but I decided to honor my commitment to *not* overeating.
- Kelly Youngman | October 2022 | ⭑⭑⭑⭑⭑
Chef Steve Pereyda never fails to impress from start to finish. Highlights - The polpo was cooked perfectly with complimenting flavors. If you order pizza, ask for his chili infused honey - sweet and spicy (the heat level surprised me!) Cael, our server, was attentive, friendly, and knowledgeable, as were the other staff members. I’m glad I found out about this spot. I’m already excited to try the rest of the menu.
- YC | August 2023 | ⭑⭑⭑⭑⭑