Press & Journal

Stories From the Oven, the Dough, and the Neighborhood We Serve

Field notes from Eddie's Flatiron — a working journal of wood-fired technique, NYC slice culture, the people behind the pies, and the regulars who shape what we bake tomorrow.

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Featured Story

This Week's Letter From the Oven

Dough & Technique

Why Our Dough Rests for 72 Hours — And Why Shortcuts Cost You the Crust

Eddie Marchetti March 18 6 min read

A 72-hour cold ferment isn't a flourish — it's the difference between a crust that fights back and one that gives way. Eddie walks through the timing, the temperature, and the small daily choices that shape every pie we pull from the brick oven at 750°F.

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Field Notes, Recipes & Slice Shop Talk

A working library of what we're learning in the kitchen, on the road, and from the regulars who teach us something every Friday night.

Slice Culture

The Anatomy of a New York Fold — And Why It's a Love Language

From the front-of-the-line grip to the second slice lean — a working theory of how a city eats a triangle on the go.

March 11· 4 min

Recipes

A San Marzano Sauce for People Who Don't Trust Tomato Sauce

Three ingredients, a heavy hand with salt, and the case for a sauce that disappears into the pie instead of sitting on top of it.

March 04· 5 min

Behind the Line

Meet Marco: Twenty-Two Years on the Peel, Zero Shortcuts

Our head pizzaiolo on the early years in Naples, the move to the Flatiron, and the one Friday night that changed how he seasons a pie.

February 25· 7 min

Neighborhood

The Flatiron at 7pm: A Walking Tour Between Two Slices

A 22-block loop from Madison Square to the East River, with a cheese slice in one hand and a folding map in the other.

February 18· 5 min

Catering

Building a Pizza Bar for 200: A Catering Director's Playbook

From dough ball math to the number of ovens you can fit in a Manhattan loft, here's how we feed a room without slowing the line.

February 11· 6 min

Sourcing

From the Mill to the Mixer: A Year With One Wheat Farm in Upstate

A long, slow argument for fewer suppliers, shorter contracts, and flour you can taste the field in.

February 03· 8 min

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Pick a Corner of the Journal

Dough, neighborhood, sourcing, the regulars — the press room is organized the way a real kitchen is. Find what fits tonight's mood.

Dough & Technique 18 entries Slice Culture 12 entries Sourcing 9 entries Neighborhood 14 entries Behind the Line 11 entries Catering & Events 7 entries

A Note From the Editor

The journal comes out every other Tuesday — but the oven is on every day.

Stop by for a slice, a chat, and a look at the next letter. We'll save you a seat at the counter.

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