LOCAVORE
LEFT: Honey Pie is a specialty at Dozzino, and comes with crisp prosciutto, mascarpone, and a generous drizzle of honey. BELOW: The
The basic tomato pie is anything but basic.
rustic yet modern interior of Dozzino.
At Dozzino in Hoboken, the wood fired oven burns brightly. A SLICE OF HEAVEN C hef Marc Magliozzi has been slinging pizzas for nearly eight years, continually tweaking his dough and to- mato sauce. “I’m always looking for the best ingredi- ents,” he says. “When I think I’ve found it, something else that’s better pops up.” He believes that he now has the best cheese, having found cultured curd made in Pennsyl- vania and sent to him daily. “I’m not trying to be like anybody else,” Magliozzi says. “I just want to showcase a great product.” He and his partner Johnny DiPasquale have now teamed up with James Beard semifinalist and acclaimed baker Rick Easton to open Bread+Salt, formerly of Pittsburgh, in Jersey City.
“I JUST WANT TO SHOWCASE A GREAT PRODUCT.”
Dozzino, 534 Adams Street, Hoboken; Bread+Salt, 435 Palisades Avenue, Jersey City.
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