"The man behind it all is Tsubasa Tamaki, whose Tokyo restaurants have become global pilgrimage sites for pizza obsessives. His style is often described as Tokyo-Neapolitan: it's rooted in Naples, but refined through an almost surgical level of control. Every pie starts with a proprietary flour blend-part Japanese, part North American-that's flown in from Japan. The dough ferments for exactly 30 hours, then hits a custom-built oven fired to nearly 900 degrees Fahrenheit."
"Just before baking, Japanese cedar shavings are added to the fire, which subtly scents the crust with smoke. The result is a pizza known for dramatic blistering around the rim, a delicate crunch beneath a soft interior and a savory punch. That rigor has earned Tamaki major international attention, including a recent top-10 ranking among the world's pizza chefs by The Best Chef Awards."
"For the February pop-up, the menu sticks to the hits: a classic Margherita, a house Tamaki pie with smoked mozzarella, a five-cheese overload and a richer Bismarck topped with sausage and egg. Moody Tongue will round things out with small plates, crudo-style crispy rice bites and a tiramisu finished with both matcha and espresso."
Pizza Studio Tamaki, a Tokyo-based pizzeria known for Tokyo-Neapolitan technique, will open its first U.S. location in the East Village this spring. A two-night pop-up on February 3 and 4 will preview the restaurant inside Moody Tongue Pizza’s St. Marks Place space with extremely limited seating and reservations. Tsubasa Tamaki uses a proprietary flour blend flown from Japan, exact 30-hour dough fermentation, and a custom-built oven fired near 900°F; Japanese cedar shavings scent the crust. The result yields dramatic blistering, a delicate crunch, and savory depth. The pop-up menu features Margherita, smoked-mozzarella Tamaki pie, five-cheese, Bismarck, plus Moody Tongue small plates and tiramisu. The space will be redesigned and reopened permanently as Pizza Studio Tamaki.
Read at Time Out New York
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