Pizzeria Mazzie is a true neighborhood pizzeria with roots in Brooklyn New York. Jon Spearman is the Pizzaman and Proprietor where Pizzeria Mazzie uses a natural leavening process combined with traditional bread making techniques. Fresh imported premium flours are blended to create a light and flavorful dough with a slightly crunchy yet moist crumb, chewy texture and a creamy sourdough taste. Jon uses custom made Japanese red cedar wood proofing boxes that impart a slightly bitter-sweet scent and taste, building a complex flavor profile to the dough.
A hand-made Acunto oven from a family-owned Pizza oven builder in Naples, Italy was built for specifically for Pizzeria Mazzie and is among the best ovens for pizza making in the world. He uses locally sourced hardwood to bake at a high temperature in order to give a slightly smoky and carmelized finish to the pizza.