Pizza Manifesto (505 W 75th Street) is set on doing one thing really well: quick-fired, Neapolitan-style pies. The new pizza shop next to Waldo Bikes opens Monday in Waldo.
“We want to keep it simple. This is about creating flavors and not piling on a bunch of toppings,” Managing Partner Bryan Grissell says.
To that end, the crust is made from water, salt, sea salt, flour (double zero imported from Italy) and yeast. The sauce is just plum tomatoes and sea salt. And the basil is decoration — growing in Mason Jars strapped to pizza peels on the west side wall — until they need some for your pizza.
The pies will be cooked for 90 seconds between 700 and 750 degrees in a gas-fired oven that can hit 900 degrees.
“The bottom of the crust will have that leopard print. It’s not burnt, it just brings out the flavor of the crust.” Grissell says.
The pizzas, available for pick-up or to dine in (they won’t be offering delivery), are about 12 inches. The ‘Pizzas Your Way’ ($5.50) can be customized with three sauce options: marina, bianca (garlic, olive oil) or the manifesto (marinara with garlic and olive oil), meats (prosciutto, bacon), cheeses (fresh mozzarella, fontina, gorgonzola) or veggies (spinach, basil pesto, pepperoncini). There are also three ‘Manifesto Pizzas’ ($8.50). Grissell is partial to the Quattro Formaggi made with fresh mozzarella, ricotta, gorgonzola and fontina. In addition to pizza, they’ll be serving a spring mix salad and gelato. [The full menu is here.]
The interior is sleek with light-colored wood walls and hanging Edison bulbs. They can seat 39 people inside at tables and along the counter in the front window. You order at the counter in the back of the shop. They’re going to add a small patio in back with a few picnic tables.
“We just wanted to create an atmosphere for everyone, not just one person,” Grissell says.
Pizza Manifesto will also be applying for a beer and wine license, so they can offer wine and pizza pairings in the coming months.
The hours will be 11 a.m. to 9 p.m. Sunday through Wednesday and 11 a.m. to 10 p.m. Thursday through Saturday. The phone number is 816-309-3415.