Welcome to Fusaro’s Pizza and Pasta, where we believe that making a great pizza isn’t just about following a recipe; it’s a craft honed over generations. When you bite into a slice at our Manahawkin restaurant, you aren’t just tasting cheese and sauce; you are tasting a legacy of passion, precision, and high-quality ingredients.
Many people wonder what makes Brick Oven Pizza so distinct. It’s the combination of high heat, specific airflow, and the surface on which the pizza cooks. But at Fusaro’s, the oven is just the final step. The real magic begins days before the pizza ever hits the heat, starting with our meticulously crafted dough and fresh ingredients.
Fusaro’s Brick Oven Technique
The secret to our exceptional texture lies in how we treat our ingredients. We don’t cut corners. Whether it’s the flour we import or the time we allow our dough to rest, every decision is made to ensure the final product is light, airy, and easy to digest.
Cooking in a brick oven allows us to achieve that perfect balance: a crust that is crispy on the outside while remaining soft and flavorful on the inside. This technique seals in the flavors of our toppings and handmade pizza sauce while giving the crust that signature char that pizza lovers crave.
Foundation: Our Dough Varieties
Great pizza starts with great dough. We treat our dough preparation like a science, utilizing specific flours and proofing times to create distinct textures for every style of pizza we serve.
Traditional New York Pizza Dough
For our traditional round pies, we use a high-quality King Arthur flour blend. This is a non-bleached, non-bromated flour, which is a healthier choice than standard commercial flours. We mix and ball this dough the same day, getting it right into the fridge to control fermentation. The result is one of the most digestible and delicious traditional slices in town.
Pan Pizza Dough
Our Pan Pizza is a labor of love. We switch to a blend of Italian flours using Caputo Americana and Infibra. The process is patient: the dough proofs for 24 hours at room temperature. Two days later, we stretch it into the pan, oil it, and let it proof for another 24 hours.
This long process creates a “thick” looking pizza that is actually incredibly light. It’s not dense dough; it’s full of air and flakiness, offering a cloud-like crunch.
Grandma and Sicilian Dough
Our Grandma and Sicilian pies also utilize our premium Italian flour blend to maximize flavor and texture.
-
- Grandma Dough: After at least two days in the walk-in fridge, we stretch it with olive oil and seasonings, then let it proof for the day. This allows air to permeate the flour, resulting in a crunchy bottom and soft inside.
- Sicilian Dough: This dough rests in the fridge for a minimum of two to three days. While many places bake their Sicilian dough the same day they make it, our multi-day fermentation process breaks down the gluten for superior digestibility. You get a crispy bottom, a soft top, and a pillowy interior that you just can’t get with same-day dough.
Style for Every Palate
Whether you prefer a thin crunch or a deep, fluffy bite, we have a style for you:
- Traditional Round Plain: A classic thin crust with a thicker, chewy handle.
- Deep Dish Round Pan: Round, thick, crispy, flaky, and surprisingly light.
- Square Grandma: Thin profile with a fluffy center and crispy bottom.
- Sicilian Squares: Thick profile, fluffy center, and crispy bottom.
- Gluten-Free & Cauliflower: Delicious personal-sized options for those with dietary restrictions.
Our Fresh Handmade Sauces
We believe a sauce should complement the crust, not overpower it. Our handmade pizza sauce is prepared daily to ensure freshness. From our bright, tangy plum marinara sauce to our rich and creamy vodka sauce, we use simple, high-quality ingredients to let the natural flavors shine through.
Unique Pizzas to Try
While we love a classic plain slice, our menu is packed with specialty pies that showcase our creativity. Here are a few favorites:
- Penne Vodka: A perfect fusion of pasta and pizza.
- Buffalo Chicken: Breaded chicken with a kick of buffalo sauce.
- Chicken Bacon Ranch: A savory crowd-pleaser with breaded chicken and ranch dressing.
- Chicken Parmesan: Breaded chicken, mozzarella, and parmesan.
- The Fusaro Special: Loaded with sausage, peppers, onions, meatballs, and pepperoni.
- The NYC: Our signature pizza sauce atop sliced mozzarella, finished with extra virgin olive oil and fresh basil.
- Hot Honey Margherita: Featuring Zab’s pepperoni cups, plum tomatoes, and hot honey.
Family and Tradition
The flavor profile at Fusaro’s is deeply rooted in our history. My father grew up in the town of Fusaro, just outside of Naples in the Phlegraean Fields. He brought his passion for Authentic Italian Pizza to the United States in the 1980s, opening Naples Pizzeria in Barnegat over 35 years ago.
Growing up in the business, I learned that authentic Italian hospitality is about more than just food; it’s about family. We continue that tradition today, blending old-world recipes with modern techniques to serve our community the very best.
Crispy, Airy, Authentic: The Art of Brick Oven Pizza at Fusaro’s
We invite you to taste the difference that patience, quality ingredients, and family tradition make. Whether you are looking for a quick slice or a full catering spread for your next event, Fusaro’s Pizza & Pasta is ready to serve you.
Order delivery, grab takeout, or stop by our restaurant to dine in and enjoy your favorite meals today!
