New York’s New PN Wood Fired Pizza Uses Flour Power to One-Up the Competition
Most people don't think twice about the flour used for the crust of their pizza, or how much of a difference it can make. The recently opened PN Wood Fired Pizza in NoMad is changing that with its innovative, customizable options for pizza making. PN stands for Pecore Nere, or black sheep, and allows customers a choice of eight, unrefined flour varieties, used in dough matured for at least 96 hours.
According to the CEO of the flour company used, who is also the managing partner of PN, using high-quality, organic, and non-refined flour, creates a “richer and more pleasant flavor of his pizza,” and also provides an “ease of digestion resulting from the extended maturation of the dough.” With a dough that's matured for 96 hours, it's tough to contest his findings.
Learn how to make your own pizza dough.
Full-sized bags of flours imported from Italy decorate PN's walls, along with explanations of the qualities and benefits of each variety. The types of flour include Miracolo, the Italian heritage soft wheat, which is an ancient grain, “rich in minerals, phosphorus, iron and antioxidants… A soft wheat flour with a distinctive, fragrant and almost sweet flavor profile,” and the Kronos, described as, “a balance of organic semolina and stone ground type 1 flours, which features an intense wheat aroma and full-bodied flavor.”
Check out our list of the 101 best pizzas in America.
Pizza varieties include classics such as margherita, with tomato pulp, fresh mozzarella, and basil; salamino, with tomato pulp, fresh mozzarella, and spicy salame; as well as other creations such as the porcini, with mozzarella, porcini mushroom, pine nuts, pork jowl, and fresh thyme; the bufalina, with artichoke purée, mozzarella di bufala, speck, and baby spinach; and the artufo, which is a white pizza with artichoke and black truffle purée, fresh mozzarella, peppery pancetta, and raw Tuscan sheep milk cheese.
If you're not in the mood for pizza, PN also has an Italian menu full of other dishes. Chef Giovanni Gurrieri offers crostini all’Elbana, slices of bread, melted mozzarella, anchovy, and prosciutto di parma, and a gnocchi with zucchini pesto. Also served are heartier entrées, like the lamb chops crusted with crushed pistachio.
Lastly, they offer a nice selection of cocktails like its elderflower spritz and classic Negroni, a wide selection of Italian beers, and an extensive all Italian wine list.
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