At Fusaro’s Pizza & Pasta in Manahawkin, we don’t just make pizza—we craft four distinct dough experiences. Each pizza dough type represents generations of Italian tradition combined with modern techniques, creating unique textures and flavors that set our pizzas apart from the rest.
Our family’s pizza-making heritage, rooted in the small town of Fusaro outside Naples, has taught us that the foundation of exceptional pizza lies in the dough. That’s why we’ve perfected four different pizza dough types, each designed to deliver a specific dining experience. Let’s explore what makes each one special.
Traditional New York Pizza Dough
Our traditional New York pizza dough starts with a premium King Arthur flour blend—a non-bleached, non-bromated flour that makes all the difference. We mix and ball the dough fresh daily, then immediately refrigerate it to develop those complex flavors you taste in every bite.
This careful process creates what we consider the most digestible pizza in Manahawkin. The King Arthur flour blend provides exceptional flavor while being gentler on your system than conventional pizza doughs. When you bite into our traditional round pie, you’re experiencing authentic New York-style pizza with a healthier twist that doesn’t compromise on taste.
Pan Pizza Dough
For our pan pizza, we switch to premium Italian flours—Caputo Americana and Infibra flours—that create an entirely different experience. This dough undergoes a unique 24-hour room temperature proofing process that transforms its character completely.
After the initial proofing, we stretch the dough into pans, coat it with olive oil, and let it proof for another 24 hours. This extended process creates impressive thickness and puffiness, but here’s the secret: despite looking like a thick crust pizza, our pan pizza is surprisingly light and airy inside. The extended proofing allows air to permeate the dough, creating a flaky, digestible texture that’s both satisfying and comfortable.
Grandma Pizza Dough
Our Grandma pizza dough features the same Italian flour blend as our pan pizza—Caputo and Infibra—but follows a completely different timeline. We age this dough for at least two days in our walk-in cooler before use.
When ready, we stretch the dough and top it with olive oil, oregano, Parmesan, and shredded mozzarella before allowing it to proof for the day. This final proofing stage is fundamental—it allows air to penetrate the flour, creating that signature combination of a crispy bottom with a soft, pillowy inside. The result is another beautifully light and digestible pizza dough that showcases the best of traditional Italian techniques.
Sicilian Pizza Dough
Our Sicilian crust represents the ultimate expression of patience in pizza making. Using the same Italian flour blend of Caputo and Infibra, this dough ages for a minimum of two to three days in refrigeration after balling.
This extended aging period is what sets our Sicilian apart from pizzerias that make and bake their dough the same day. The multi-day process dramatically improves digestibility and develops rich, complex flavors that simply can’t be rushed. After aging, we bake the shells to achieve that perfect balance: a crispy bottom, soft top, and pillowy inside that creates an exceptional palate experience.
Art of Fusaro’s Pizza Dough: Four Distinct Styles
Each of our pizza dough types tells a story of tradition, patience, and craftsmanship. From the healthier King Arthur blend in our traditional pies to the aged Italian flours in our specialty crusts, every choice reflects our commitment to creating the most digestible and flavorful pizzas in Manahawkin.
The difference between our doughs and others lies in the time we invest and the quality ingredients we choose. While many pizzerias rush their processes, we believe great pizza can’t be hurried. Our extended proofing times, premium flours, and traditional techniques create textures and flavors that honor our Italian heritage while serving the Manahawkin community.
Ready to taste the difference that proper dough preparation makes? Visit Fusaro’s Pizza & Pasta and experience these four distinct pizza styles for yourself. Call us at (609) 978-3888, follow us on Facebook and Instagram, or sign up for our monthly newsletter for exclusive offers and updates on your favorite dishes.
