SEGRETA Pizza Al Taglio

Segreta means "secret" in Italian, and the secret here is the dough: Richi Ourichian cold-ferments it for 72 to 96 hours before baking it in rectangular forged-iron pans, Roman style. The result is a thick, open-crumbed crust, surprisingly light, that holds up under generous toppings — pepperoni with burrata and hot honey, fungi, giardiniera.