Fire first. Always.
Every pie, every slice, every garlic knot leaves the same 900°F Stefano Ferrara oven. No shortcuts, no par-baked crusts, no conveyor belts. The flame is the kitchen.
Est. 2014 · Flatiron, NYC
A wood-fired love letter to the New York slice.
Born in a 600-square-foot storefront on East 20th, Eddie's Flatiron is the story of one pizzaiolo's obsession with dough, flame, and the uncompromising spirit of the city that taught him to cook.
Our Story
From a Brooklyn bread oven to a Flatiron icon.
Eddie Marchetti grew up in Bensonhurst, the son of a baker and a schoolteacher. By fourteen, he was hauling crates of San Marzano tomatoes for a family friend in Gravesend. By twenty-two, he'd burned through three line-cook jobs and apprenticed under a Neapolitan pizzaiolo who refused, on principle, to own a microwave. Eddie's first dough ball was a disaster. His thousandth was the recipe we still use.
"A New York slice isn't fast food. It's a small, hot, fold-able piece of the city. You owe it attention."
When he opened the original Eddie's in 2014 — a sliver of a storefront squeezed between a hardware store and a laundromat on East 20th — the wood-fired oven was the most expensive thing in the room. It's still here. So is the laundromat. The dough, the sauce, the cold-ferment timeline, the temperature curve of the floor: all of it has been refined over ten years and roughly two million pies, and almost none of it has been compromised.
Mission & Values
Three rules we won't bend.
Hospitality is a long game. So is pizza. Here's what we promise to every customer, every supplier, every cook who walks through the alley door at 6 a.m.
72-hour cold ferment.
Our dough ferments for three full days in the walk-in. It's the difference between a crust you chew and a crust you remember. We never ship, freeze, or rush it.
Neighborhood over scale.
We will not franchise. We will not deliver outside Manhattan. The shop, the menu, the crew, the regulars at table four — that's the whole point.
Sourcing
If we can't name the farm, we don't buy the tomato.
Every ingredient on our menu can be traced back to a person, a place, and a season. Sourcing isn't a marketing line for us — it's the only way the pizza actually tastes like itself.
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00 Flour — Caputo, Naples
Antico Molino Caputo "Blu" milled in Napoli since 1924. The same flour our pizzaiolo trained on.
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San Marzano DOP — Agro Sarnese
Whole peeled, hand-selected, from the volcanic plains south of Mount Vesuvius. The only tomato we trust.
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Mozzarella di Bufala — Caserta
Delivered twice weekly from a small caseificio in Campania. Pulled the morning of service.
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Local greens & cured meats
Basil from rooftop growers in Long Island City. Soppressata and capicola from Faicco's on Bleecker.
By the Numbers
A decade of flour, fire, and Flatiron foot traffic.
The shape of a small, stubborn pizzeria in a city of ten thousand of them.
2.1M+
Pies fired since opening day in 2014
72hr
Cold-ferment time for every batch of dough
900°
Floor temperature of our Stefano Ferrara oven
14
Local farms & producers on our sourcing list
The Crew
The hands behind the peel.
Line cooks, pizzaiolos, and floor staff who've made Eddie's a second home. Most of them have been here longer than their leases.
Eddie Marchetti
Founder & Head Pizzaiolo
Trained in Naples, baked in Brooklyn, finally settled on East 20th. Wakes up at 4:30 a.m. to stretch the day's first dough ball by hand.
Lena Rosario
General Manager
Eight years at the front of house. Knows every regular's order, allergy, and the name of the dog they pretend not to bring in.
Joon Kim
Sous Pizzaiolo
Cut his teeth at Una Pizza Napoletana in SF. Now owns the lunch service, the late shift, and the playlist in the alley.
Marcus Bell
Sourcing & Supply
The reason your bufala arrived in the walk-in at 6 a.m. Drives the truck himself on Wednesdays and Saturdays.
Come Hungry
Taste the slice, meet the oven.
The shop is open seven days a week, lunch through late. Walk in, fold one, and stay for a second glass of the house red.