House Original
The Flatiron Margherita
San Marzano, fior di latte, fresh basil, Sicilian sea salt, and a finishing pour of cold-pressed olive oil from our neighbor in Chelsea Market.
14" round$19
Est. 2014 · Brooklyn & Manhattan
Wood-Fired Pies, Hand-Pulled Dough & the Soul of an NYC Slice Shop
From a 900°F oak-burning oven to a folded paper plate on a barstool — Eddie's Flatiron serves the pies New Yorkers line up for: blistered crust, San Marzano tang, and toppings sourced from the markets we grew up in.
11
Years serving NYC pie lovers
48hr
Cold-fermented dough, every batch
900°
Oak-fired stone hearth oven
2
Neighborhoods, one obsession
From the Hearth
Six pies that built our reputation
Every pie is stretched by hand, topped with restraint, and finished in under 90 seconds. Start with the classics, then meet the regulars we couldn't take off the menu.
Pepperoni Classic
Hell's Kitchen Pepperoni
Spicy cupped pepperoni crisped at the edges, low-moisture mozzarella, and a hit of Mike's Hot Honey straight out of the box.
14" or 18"$22
White Pie
Bronx Ricotta & Garlic
No red sauce — just whipped ricotta, roasted garlic confit, mozzarella, pecorino, and lemon zest. Finished with cracked black pepper.
14" round$21
Slice Counter Favorite
Square Slice, Vodka Sauce
Sicilian-style square with our slow-cooked vodka sauce, fresh mozzarella, and a sprinkle of grana padano. Sold by the slice until close.
By the slice$5.50
Seasonal
Fall Funghi & Fontina
Roasted cremini, shiitake, and oyster mushrooms over a bed of melted fontina, with thyme and truffle honey on the crust.
Limited run$24
Vegan
Greenmarket Vegan
House-made cashew mozzarella, seasonal market veg, Calabrian chili oil, and a finish of nutritional-yeast "parm." 100% plant-based.
14" round$20
Beyond the Pie
More ways to enjoy Eddie's
Pizza is the headline, but the neighborhood is the reason we open every morning. Here's everything else we do, from lunch counter to late-night catering.
Counter Slice Service
Six daily slices plus a hot specialty rotation — ready in under three minutes, perfect for a quick lunch or a 2 a.m. bite after the bars close.
Family Meal Deals
Two large pies, a chopped salad, a liter of soda or house red, and a box of tiramisu for the table. Ready in 20 minutes for pickup or delivery.
Office & Event Catering
Boxed lunches for 10, sheet pans for 50, or a full wood-fired setup for weddings and brand launches. We bring the oven when the room allows.
Pizza Making Classes
Two-hour hands-on sessions with Eddie and our head pizzaiolo. Stretch dough, build a pie, fire it, eat it, take home the starter.
Wholesale Dough Balls
Our 48-hour cold-fermented dough, packed in six-packs for home ovens. Same flour blend (Caputo 00), same recipe as the shop.
Private Dinners
Book the back room for up to 22 guests. Five-course tasting menu, wine pairings from our sommelier, and a custom pie built tableside.
Why New Yorkers Choose Eddie's
A neighborhood shop with a few hard rules
We don't cut corners, and we don't chase trends. Four non-negotiables that show up in every pie we serve.
01
Real Oak Fire
No gas assist, no electric deck. Post oak and cherry from a Hudson Valley sawmill, re-stoked every 90 minutes for consistent 900°F heat.
02
48-Hour Cold Dough
Hand-mixed Caputo 00, sea salt, water, and a touch of starter. Two full days of cold fermentation gives the crust its chew and the crumb its open bubble.
03
Local Sourcing
Greens from Norwich Meadows, mozzarella from Arthur Avenue, soppressata from Calabria by way of Sal & Sal's on Arthur Ave. We name every supplier.
04
Walk-Ins Welcome
No reservation required for groups under six. The line moves fast, the bar seats stay open until close, and yes — we still do the $1 slice on Wednesdays.
From Flour to Slice
What happens between bowl and box
A good pie is 80% patience and 20% heat. Here's how a single Eddie's pie spends its first 72 hours.
1
Mix
Caputo 00 flour, sea salt, water, and our 7-year-old starter combined in a spiral mixer for 12 quiet minutes.
2
Bulk Ferment
The dough rests in walk-in coolers at 38°F — building flavor and structure without rushing the yeast.
3
Divide & Ball
Hand-portion into 10-ounce balls, then a second cold rest so the gluten relaxes before stretching.
4
Stretch & Top
Stretched by hand (never rolled), sauced with three ounces of crushed tomato, topped to order at the counter.
5
Fire & Serve
90 seconds on the stone deck, finished with a brush of olive oil, and on your table or in a box within four minutes of order.
The Line Speaks
What the regulars tell their friends
We don't run a marketing team. Most of our growth has come from a friend-of-a-friend text that says "go to Eddie's." Here are a few of those texts.
"
★ ★ ★ ★ ★
I'm a New York pizza snob, full stop. Eddie's is the only place I send out-of-towners now — the Margherita is a masterclass in restraint and the crust has that perfect leopard-spotted char.
"
★ ★ ★ ★ ★
Ordered catering for our 30-person brand launch and Eddie's team showed up with two stone ovens, an actual chef, and enough dough to feed the block. Best decision we made that quarter.
"
★ ★ ★ ★ ★
Took the dough-ball class with my teenage son on a Saturday. Three hours later we were making pies at home that tasted like the shop. The starter we left with is still going strong in our fridge.
Come Hungry
Two shops, one oven, both open late
Walk in, grab a stool, order at the counter. Cash and card both fine. Wheelchair-accessible at both locations, dogs welcome on the outdoor benches.
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Flatiron · Original Shop 218 East 22nd Street, New York, NY 10010 · Between 2nd & 3rd Ave
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Williamsburg · Slice Counter 84 N 6th Street, Brooklyn, NY 11211 · At the corner of Wythe Ave
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Hours · Both Locations Sun–Thu: 11am – 12am · Fri–Sat: 11am – 2am · Brunch slices Sat & Sun from 10am
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Order & Catering Call (212) 555-0184 or visit our catering page for events of 10+