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I hope everyone’s having a great summer.
So far here on O-Street things have been lovely! We’re enjoying this time as much as possible when we can host some of you inside the shop, in the fall this space will have to make way for our new oven, a larger dough mixer as well as much needed production space and from then on we’ll only be offering window service.
Greatest news is that we’ve finally started delivering in Mitte this week.
Have a peek here at our current zone map.
Our zone will expand in the coming weeks, step by step, to cover all of Mitte. If you’re not yet in our zone but are in 10115,10117,10119 or 10178, stay tuned, we will be getting to you soon. We only deliver curbside due to Corona, this means you’ll need to come downstairs and meet our delivery person on street level. Both delivery and pickup pre-orders can only be made online as we’d like to keep this cashless (again the Rona).
The reason it has taken us this long to get delivery going and why we are starting with a relatively small zone, is that we are doing this on our own and not with a third party provider. We get so many positive comments on the vibe and service in the space and feel that it is important to give that experience also outside our four walls.This can’t be achieved when outsourcing to a third party. We want people who care about our pizza bringing it to you. Especially if things go wrong (and they occasionally do) you can talk to our crew directly and not to a broker of sorts. It’s important that we hear from you not just when we did a great job. Please give us your feedback anytime here as well.
Berlin finally has proper Pepperoni!!!
The Sausage Man Never Sleeps is delivering the first batch of our own Pepperoni on July 30th!!
There is no Pepperoni to be found in Europe let alone in Germany, at lease nothing that I'd want to have on a pizza. American Pepperoni is a Pork/beef mix sausage that doesn’t seem to have much of a market here and I’m not into flying food across the globe. I finally got a hold of Simon Ellery, aka The Sausage Man Never Sleeps and we collaborated on a recipe for our own Magic Pepperoni that he’s exclusively producing for us!
The test runs were absolutely smashing and the Proper New York Slice shop claim can no longer be in doubt, now that Pepperoni Slice is on deck. We have also started getting our Salsiccia meat from The Sausage man, not only is it extremely delicious but all of Simons meat comes from sustainable and ethical sources, if you’d like to read more about it have a look here. Also check out TSM on Instagram, for some daily mouth watering action, the Bacon and Nduja are mind blowing!
We might be popping off a little sausage party to celebrate this, will post spontaneously on Instagram if we see that we can swing that.
Get yer drink on!
In August we’ll be adding a bottle of red wine and a bottle of bubbly to our delivery menu and hope to have a variety pack from the Mama crew to go with a local spirit, for those of you looking for a Kiki with your pie :) Possibly a similar collab with Roy crew in the works… stay tuned.
In the next newsletter I’ll get geeky about dough making and give you some tips for home baking. Ill also explain the fundamental differences between New York Pizza and Neopolitan style. It seems that many people and even some pizza connoisseurs in Berlin don’t know the differences between the two styles. Yes they are both pizza just like football and hockey are both sports, they just have different rules and offer a very different experience.
I want to especially thank all you lovely foodies, bloggers, photographers and journalists for giving us a chance to shine through your wonderful reviews and posts, it means a lot to me personally but for the crew as well and is very helpful in getting this corona baby up on its feet. We'll be putting up a page on the site dedicated to all of your posts and articles soon.
That's it, enjoy the rest of your summer, stay safe.
Much Love and stretchy cheese from above!
So finally there is a quiet moment, albeit at 1am, that I get to sit down and put fingers to keyboard for my first newsletter.
First of all thank you for asking to receive this. I promise to only send out a newsletter when there is actual news and not bother you with bullshit or deals, this is not what this is about...
I want to thank everyone as well again for the warm welcome, words of encouragement and your support. It’s been a dream for many years now to open a proper New York slice pizza joint and to hear such positive feedback means the world. Having said that….we will screw up. We are only human and not always perfect, please know that you can always reach out directly if we did a bad job, we will make it right. This is still a work in progress and COVID-19 really pushed us to open somewhat prematurely and we’re getting better everyday.
Berlins first and (for now) only New York pizza shop!
Our lease came in for signing on the first week of March, shortly before the shutdown. I did hesitate for a minute there but after searching for a space for so long and just knowing that Berlin needs a proper slice joint, I decided to move forward. A designer and builder by trade, I`ve built many spaces, restaurants, clubs, showrooms, pop ups and luckily I had the skills and tools to do a good portion of the construction pretty much solo. Since both my other companies were shut down I also had the time. I must admit that the four weeks of construction, though stressful financially due to Corona, were quite relaxing for the same reason, the city was empty and peaceful in a weird way.
As I know that things are never as you plan them in the restaurant business, I put everything in the space on wheels. Besides the sink everything is movable, including our 750kg oven. I expect the space take a completely new shape in the coming months. Pizzerias were born out of bakeries and that is really how I see the space and the product evolving. Expect to see some breads down the line as well. I have made some incredible foccaccias that I would love to add to our shelf. Specifically an olive focaccia and parmesean focaccia.
The never-ending search for Pepperoni continues!!!
This is a pain in my ass tbh. American Pepperoni does not exist in Europe to my knowledge and flying product across the globe is not my thing. It is a staple of a proper New York Slice shop and absolutely should have it’s place on the rack. I am looking at having this produced for us here in Berlin, theres some testing already in the works, I will be making an announcement in the coming weeks.
Gluten free option is another immense hurdle. First of all there is no greater oxymoron than a gluten free New York slice - but challenge accepted. My attempts using cauliflower were nothing to write home about and the goal is, as we did with our Butternut Slice (vegan), is to create a slice that anyone would love to try at least once, regardless of any dietary constraints. So this will take a minute as well Im sorry to say… fall is a realistic goal.
I have managed to keep our food buying limited to Germany, Poland and Italy. I hope to be able to shrink this down solely to Germany and ideally Brandenburg in the coming months, I feel that the closer the better for many reasons. Our flour is, as of two weeks ago, a German flour mix from the south and I have finally cracked the code so to say on getting strong enough dough for our pies with local product - this was a huge task. Getting a lot of comments from expats on how we’ve hit the nail on the head and that this is ’the real deal’ is music to my ears. We’ve made proper original New York slice with local product!
The next one is cheese, which is our largest ticket item and to my knowledge the greatest contributor to CO2 emission. At the moment 90% of our cheese comes from Italy. I am in touch with a local producer in Brandenburg who will hopefully begin production on a dried mozzarella next year.
Our crew working behind the counter and soon delivering (we’ll get to that in a minute) is my highest priority and anyone whose ever run a business will tell you this is the hardest job. Pizza always took me to a happy place and that is what I wanted MJ’s to be. It has to, first and foremost, be a happy place for the team, only then it can be that for our guests. From the feedback so far it seems we’ve succeeded in creating that experience, both behind the counter as well as in the front.
Delivery is finally approaching!!!
We should be up and running finally with delivery in the coming weeks. I know I’ve been saying that for a minute but I feel that we are finally getting to a place where our team and therefore our product is stable and consistent enough to offer out of house service. We will start initially in the evenings from 18:00-23:00 (last order 22:00). Online ordering will be available and it will be 100% cashless, we will not be taking any delivery orders on the phone for this reason, phone orders for pickup will continue to be available.
If you have a company within our delivery zone and want to get in touch about an account, we will be delivering orders of 100€+ in the coming weeks, feel free to get in touch with us at email@example.com and we can set up weekly or monthly billing for large orders.
Thanks for taking the time to read this. I welcome your feedback or questions and will do my best to answer everyone promptly.
Lastly, stay tuned for regular updates on our instagram and if you enjoyed your pizza and have a minute, a comment and rating on Google would be greatly appreciated.