I’ve known about Santillo’s Brick Oven Pizza for a few years now but shamefully had not visited it until this week. It’s known (if it’s known at all among a wider audience) for the fact that Al Santillo Jr. arranges a portion of his menu by year.
That is, folks come in, tell Al, “Your dad used to make it like this,” and Al will try to re-create it, naming it for the year the customer says he or she remembered it from.
When I visited Al on Wednesday, the first thing he told me was that he was experimenting with water. His daughter had brought him a five-gallon jug of NYC tap water, and Al was making