Max Crespo Of Neapolitan Express Talks Perfect Pizza DNA

If you missed the party on monday, you definitely missed a lot of things, do you understand? YOU MISSED OUT. Anyway, Neapolitian Express, New York’s famous pizza truck pulled up next to our venue and served their delicious pizza to all our guests. It was so good, and the staff were amazing. Founder and pizza expert Max Crespo talked to us about  how to make the perfect pizza, and what toppings he hates on pizza.
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How long have you been making pizza
Since I was 8.

What do you think makes a perfect slice?
A perfect slice is made like the perfect supermodel – it’s in the DNA.  The DNA of pizza are the Ingredients.  We only use the highest quality ingredients:  Caputo Flour, Ciao San Marzano Tomatoes, Mozzarella Di Bufula Campana, Extra Virgin, First Cold Pressed Castelvetrano Olive Oil. 100% non GMO, unprocessed, organic ingredients in every one of our pizzas and you can taste that quality in each bite.
What’s your personal favorite topping?
My favorite topping has to be Prosciutto di Parma, which we import from Italy through Teitel Brothers in the Bronx – a 100 year old institution.
What’s your least favorite topping?
Anchovies
Do you like white slices?
I like the Neapolitan Express’s Pizza Bianco. We make the fantastic White slice for special events, with Mozzarella di Bufula, a Sheep’s milk ricotta that we learned from the great Chef Andrew Carmellini & a Shaved Le Gruyère Premier Cru, with some cracked black pepper & a drizzle of amazing Olive oil.  It’s sinful.
What’s the craziest thing you’ve seen on a slice?
I shutter when I think of the stuff that is put on at some places like pineapples and I saw some lunatic put hummus and chicken nuggets at some place downtown – he was obviously bored, or ridiculously intoxicated… Probably both.
Dead or alive who would you like to serve pizza to?
Frank Sinatra, hands down.
List your favorite places to get pizza.
Aside from the Neapolitan Express? That’s easy.  For Neapolitan Pizza two places: Don Antonio & Forcella wherever Guilio Adriani & Roberto Caporuscio are making pizza, the pizza will be some of the world’s best.  For New York style pizza – in Manhattan, hands down, Patsy’s in East Harlem on 1st Avenue between 117th and 118th street.  In Brooklyn, again a dunk shot, DiFara’s on 1424 Avenue J. Those are the two best New York Style Pizza on the planet.

Gimme More POP


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