Ecce means "behold" — a way to present something worthy of appreciation or admiration. The name calls for you to look, the pizza does the rest of the talking.
Baked until it holds a real crunch. Pick up a slice and it doesn't bend, doesn't flop.
Dough pressed thin and proofed overnight, so the rise comes from trapped air, not added bread. Full-mouth bite, without the heaviness.
On top, for emphasis. Our homemade recipes have no equivalent.
Alongside the square, we hand-stretch a thin crust inspired by New Haven apizza. It's built upside down the same way the square is — sauce goes on top — finished with fresh mozzarella and a dusting of pecorino romano, the way New Haven's oldest apizzerias have always done it.
We have our pizza, but we love pizza in all its forms.
So we play around. Chicago deep dish one week, a better Pizza Hut pizza the next. Old styles, new ideas, whatever we're curious about. Sometimes we'll bring in a pizzaiolo we love and let them take over the oven.
No format, no rules. Just really good pizza and an excuse to keep making new things.
About once a week, no notice — it goes out on a cake stand by the counter. You'll know when you see it.
Tue – Thu, 12 – 9pm
Fri – Sat, 12pm – 2am
Sun, 12 – 8pm
Closed Monday
77 2nd Avenue
New York, NY 10003