Pizzaria Ave Maria: A taste of passion and tradition

The secret to my revolutionary crust

At Pizzaria Ave Maria, my 72-hour, 45% low hydration dough is the heart of every pizza. This meticulous process delivers a revolutionary crust that is both perfectly chewy and delightfully crispy, redefining what a pizza crust can be. Prepare your palate for an unreal texture experience.

House-made cheese and California San Marzano sauce

Our commitment to quality extends to every element. Each pizza is adorned with our own house-made raw milk Burrata Mozzarella, crafted for a rich and creamy taste. This is perfectly paired with our California San Marzano pizza sauce, forming the absolute delight and masterful creation that is the base for every one of my pizzas.

Master Pizzaiolo certification and passion

Albert J The Untamed Chef received his Master Pizzaiolo Certification in 2021, amidst global challenges. Spending a month in Staten Island, New York, under the tutelage of Master Pizzaiolos Scot Cosentino & Andrew Scudera of the Four-Time World Champion Good Fellas Pizza School of New York, he honed his craft. Since launching Pizzaria Ave Maria in 2021, his passion, expertise and Award Winning drive for excellence have made him the only Private Chef in the United States of America able to compete at this level. Chef Albert along with his Sous Chef and son Adam will also be attending the VPN Americas In June 2026 to receive the Verace Pizza Napoletana Certification from Master Pizzaiolo Pepe Miele from the (AVPN) Associazione Verace Pizza Napoletana