Posto Pazzo take out

Need I say more about our 33 year-old pizza dough recipe which we were the first to have a wood-burning oven in 1992 but due to our fire, we had in 2005 we went to a more update more efficient electric oven which cooks the pizza perfectly. It’s really not the oven. It’s the person that makes it and the person that buys the right ingredients we may not get the recognition that we deserve but we sure do make a damn good pizza Napolitano and New Haven style pizza also
Posto pazzo
84 New York Ave., Huntington 11743 In front of Huntington Harbor631-271-2253. Postopazzo.com pazzo #