No. 01
Hand-Tossed Pies
Thin, foldable, a little blistered at the edge. San Marzano sauce, fresh mozzarella, and dough we proof overnight. Just like the slices you remember from New York.
A small family pizzeria in Providence. We mix the dough every morning, simmer the sauce all afternoon, and pull pies out of the oven until close.
We opened on Atwells Avenue in 2008, but the recipes go back a lot further than that. They came over from a town outside Naples and got passed around our family for decades before we ever thought about putting them on a menu.
The dough still proofs overnight. The sauce still simmers for hours. The mozzarella still gets shredded by hand every morning. Nothing about how we do it has really changed — and we don't plan to change it.
— The FamilyOwners & Pizzaiolos
Brick walls, warm lighting, a couple of bottles of wine. Pull up a chair.
Call ahead and it'll be hot, boxed, and waiting when you walk in.
We deliver around Federal Hill and the East Side. Give us a call.
Birthdays, office lunches, team parties — just tell us how many.
We're open most of the day, most days of the week. Stop by, call ahead, or have us bring it to you.
Call (401) 000-0000"We're not trying to be fancy. We're trying to make really good pizza."
Our family came over from a town outside Naples a few generations back, and like a lot of Italian families that landed in Providence, we ended up on Federal Hill. The recipes came with us. They lived in our kitchen for a long time before they ever made it into a restaurant.
In 2008 we finally decided to open our own place. Nothing fancy — just a small storefront on Atwells, a good oven, and the food we already knew how to make. We've been here ever since.
Everything is still made fresh that day. The dough goes in the cooler the night before. The sauce takes a few hours. The cheese gets shredded in the morning. We don't really know another way to do it.
No frozen dough, no pre-made anything. Every pie is stretched, sauced, and topped by someone standing at the counter.
Dough, sauce, cheese — all done that morning. If we run out, we run out. We'd rather close early than serve you something stale.
We're not a chain and we're not trying to be. One restaurant, one neighborhood, the same people behind the counter every day.
108 Atwells Avenue. We're open most nights. No reservation needed.
Get DirectionsRight in the middle of Federal Hill.
Orders, catering, big parties, or anything else — give us a ring and we'll figure it out. Or send a message and we'll get back to you.
For anything that can wait — catering, feedback, questions. We check this every morning.
We're a few doors down from the arch, between DePasquale Square and the rest of the Hill. There's street parking and a few public lots within a block.
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Federal Hill Pizza Co.
108 Atwells Avenue, Providence, RI 02903
(401) 000-0000 · info@federalhillpizza.com
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