baci pizza, montrose ny

[quietdesperation]

new takeout shop opened 10 mins from our house, there's a rumor about town that the owner baked at diFaras. He was good enough to sell me some grande yesterday and we got to talking about pizza. He said his dough regimen is a 4 day rt sourdough fermentation, he gave me a lot of tips for home pizza making, I just listened rather than let him know that I've done a lot of experimentation, always great to hear someone so passionate/helpful around baking pizza.

we have tried their pizza in the past, he uses top ingredients, gets an incredible bake but the sauce is just too sweet for us. In general the pizza has been well-received, worth stopping by for a slice if you're in our neck of the woods, just open for dinner (after 5pm).

[hammettjr]

Awesome. Sounds like you should try a white slice there!

[quietdesperation]

good idea matt! they have a fb page here with some of their bakes:
https://www.facebook.com/pizzabaci/

[patnugent]

Been going there since May of last year.  Mind is blown that we have pizza THIS good in northern Westchester, and also that they haven't expanded or raised their prices yet.  We only order pizza once in a while(cook at home every Sunday) but this is the only place we order from now.  Especially convenient commuting through the Cortlandt Metro North station.

[quietdesperation]

we moved away from the area so haven't had it in a while. last time I was there the bake/crust/ingredients were fantastic but the sauce was so sweet I had to throw out my slice, hopefully it has improved.

a guilty pleasure is the sausage slice at nonnas, down the block. They use the old-time long sausage slices one still occasionally sees in queens/bronx. Not the best bake/crust but a delicious bomb of a slice.

in croton, capriccios opened in a new space and replaced their ovens with pizzamasters (i think), really nice bake the only time I had a slice there. I didn't care for the slices in their old place(s).

enjoy!