What You See Is What You Get

Real photos from our East Village kitchen — the 72-hour dough, the Baker's Pride oven we've run since 2003, and the pizzas that come out of it. No stock photography, no stand-ins.

Every slice starts the same way here: dough that's cold-fermented for a full 72 hours, hand-tossed to order, and baked in the same Baker's Pride oven Frank Kabatas has run at 145 1st Ave since 2003. These photos walk through that process — from the counter and the display case to the double-stacked and heart-shaped pizzas that have made this corner of the East Village a New York institution since 1997.