Prova (Italian for letting dough rise, proof) is a new Neapolitan pizzeria on Eighth Avenue in Chelsea from restaurateur/TV personality Donatella Arpaia with a special pizza oven, custom built by Italian craftsman Stefano Ferrara.

I stopped by recently with some friends. We first shared their veal meatballs in tomato sauce (3 for $12) and a refreshingly delicious Chelsea salad composed of fresh fennel, celery and pomegranate arils in a Meyer lemon, blood orange juice and olive oil  dressing ($12).

The pizzas are made from long-fermented dough, I was told they ferment it for days, not just hours, which produced a very chewy crust. We selected one pizza from the Classics list, a Margherita ($14.00) topped with San Marzano tomatoes, buffalo mozzarella and basil; and one from the newer “Novita” list, the eponymous one ($21.00) with zucchini puree, buffalo mozzarella and extra virgin olive oil, and once out of the oven topped with thinly sliced speck and Parmigiano Reggiano. Either was worth the trip.
– bonnie

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Prova Pizza
Chelsea
184 8th Ave,
New York, NY 10011
Prova on Urbanspoon