96-Hour Sourdough Ferment
A long fermentation on a sourdough base gives every slice its depth and its texture — not something a same-day dough can produce.
Meet Riccardo and Gabriele
Our Mission
We're passionate about pizza and our goal is to make an impact.
Riccardo and Gabriele made the impossible, possible. These two young men from Italy and their team were ready to finally open their own pizza place at the end of March 2020, but like the rest of the world, their plans came to a screeching halt with the arrival of COVID-19.
After many weeks of lockdown restrictions and uncertainty for many NYC businesses, Riccardo and Gabriele did not let the fear of a pandemic and economic crisis disrupt their ultimate goal to give New Yorkers a taste of their wonderfully delicious pizza. Gabriele began testing the menu, made of unique ingredients and flavorful combinations, along with a truly authentic light and crunchy pizza dough, to ensure an unmatched culinary experience.
On May 15, 2020, amid the chaos of a pandemic, Riccardo and Gabriele introduced their legendary recipe of Roman Style Pizza with the grand opening of Pizza Collective. And the rest is history.
Qui si mangia bene!
