The Noni Pizza

The Noni is also widely known as ”The Grandma Pie” among pizza aficionados. Here is what makes it so unique – and a favorite of so many Pielands customers…

THE HISTORY

As the name suggests, Grandma-style pizza was, at one point in time, only made in the kitchen by Italian grandmas. Then, in the late 60s and early 70s, shops in the New York area brought it to the pizzeria world, where it found a rabid following.

THE CRUST

The Noni has a thinner crust than traditional square Sicilian style pizza. The Noni dough is stretched across an olive-oil lined square steel pan. However, the dough is given only a short period of time to proof, giving it a thinner and denser crust than Sicilian or Detroit style pizza. The generous dousing of olive oil in the steel pan crisps up the bottom layer of The Noni crust, imparting the delicious flavor of fried bread on the outside while creating a sturdy structure for the cheese and sauce on top.

THE MARINARA SAUCE

You can trust us when it comes to the sauce. Our house-made marinara sauce is thicker, chunkier, and sweeter than traditional pizza sauce. Its the perfect blend of sweetness and tanginess the only comes from perfect tomatoes with a touch of herbs.

FIRST THE CHEESE, THEN THE SAUCE

Unlike traditional pizza, The Noni has the cheese on the bottom – going all the way to the corners and edges of the crust. Then the marinara is placed in a diagonal pattern across the dough, on top of the cheese, resulting in a perfect blend of cheese and marinara sauce in every single delicious bite.

THE PERFECT FINISH

The Noni takes about 20 minutes in the oven to reach a perfect state – a crispy, yet chewy crust, with bubbling marinara and cheese. We then finish it with house-made, fresh pulled mozzarella cheese and fresh basil. It’s about as perfect a pizza that exists on earth.  If you haven’t tried it yet, give it a shot and we hope you agree!