Whoever thought that Hoboken has enough pizzerias, think again.
Dozzino, located at the corner of Adams and 6th Streets, is the latest—and greatest—pizza spot in Hoboken. Named after its three owners, Marc Magliozzi, Rob Verdino, and John Dispasquiale, Dozzino is certainly not the first, or even the twentieth pizza place in Hoboken, but it may just be one of the best.
Open since Nov. 17, Dozzino is an artisanal pizza shop run by cousins Magliozzi and Verdino. They got the idea to open the business after visiting their family's pizzeria in Italy.
"We come from a family of pizza makers and after a recent trip to my uncle's place in Gaeta, Rob and I decided to take the plunge," Magliozzi said. "We bought the building, gutted it and made it our own."
Dozzino's interior is rustic and beautiful with long tables and chairs constructed from pinewood that was taken from the building itself. Firewood for the pizza oven is stacked in the back room, adding a welcome feeling of homeyness rarely found in public spaces, let alone pizza shops.
"Our focus here is on freshness, quality and community," Magliozzi continued. "We use the best tomatoes, the best olive oil and the freshest produce we can get our hands on and we get our products locally whenever possible. Our fiore di latte is supplied and made by Lioni Latticini here in New Jersey."
After sampling the Rosso salad ($6) and the Diavola pizza ($12), I can confidently say that their focus is paying off.
Because they concentrate on the freshness of ingredients, the only salad available on my visit was the Rosso, a tomato-based salad with canellini beans, extra virgin olive oil and thyme. This delightfully simple salad arrived in a small bowl with a slice of crusty bread. The juices from the tomatoes and the oil combined to give the salad a liquid base that was both flavorful and refreshing.
Next, I tried the Diavola pizza, which came recommended to me by a helpful and friendly server after I informed her that—yes, I do, indeed—like spicy food. The Diavola is a thin-crust pizza made with fior di latte, tomato, red pepper and calabrese salami. Visually, the pizza was spectacular. The crust edges were puffy and browned from the wood oven and the salami and cheese were a beautiful contrast in red and white. The overall taste was close to pizza-perfection. Equal parts spice and savory, with just a touch of sweet from the sauce.
In addition to being truly delicious, the pizza was on the lighter side, as far as pizzas go, which I found to be a nice change of pace. The pizza had six small slices, making it big enough for two people to share, or equally suited for one particularly hungry person to enjoy on his or her own.
In keeping with their freshness theme, Dozzino doesn't have freezers, so you can be assured that your food was prepared very, very recently.
"We run out of everything almost every night," Verdino said. "That's how we know when to close."
"Business has been really great so far ," Magliozzi added. "We are very focused on community and have a lot of regulars already."
Dozzino, 534 Adams St., is open Wednesday through Sunday. It opens at 9 a.m. for espresso and 1 p.m. for pizza. For more information: 201-656-6561.