Pies with Abe started pretty simply. I bought a pizza oven and completely fell in love with making pizza.

What began as messing around at home quickly turned into a full-blown obsession with dough, fermentation, and technique. I wanted to actually learn the business, not just bake at home, so after my normal 9–5 I started working shifts at Fini Pizza. That’s where I learned the fundamentals and, most importantly, how to properly stretch pies.

Pies with Abe is where all of that comes together, with a big focus on ingredients. Each pie is built around highlighting my favorite places and some of the best products New York has to offer. From cheeses and flours to seasonal produce, the goal is always to let great ingredients speak for themselves.

A pizza dinner is a hosted, sit-down experience where I cook a progression of sourdough pies for a small group. The dough is slow-fermented, the toppings are simple and intentional, and every pie is designed around balance rather than over-the-top combinations. The pizzas come out one at a time, meant to be shared, talked about, and enjoyed together.

It’s casual and interactive, meant to feel like a great night at a friend’s house rather than a restaurant. No rush, just really good pizza, great ingredients, good conversation, and a lot of fun.