For devotees of pizza, there’s never been a shortage of choices in this city obsessed with pizza pie and its many variations, from the classic slice and thick crust to the more Italianate thin crust styles. But have we really exhausted the possibilities? What else could we add to our list of pizzas? We at Bodrum have the answer: Mediterranean wood-fire oven pizza. Here is your opportunity to learn about the Mediterranean pie that we offer, the kind you’d find in Greece Turkey, and Spain. Bodrum has become synonymous with Mediterranean cuisine, because we blend ingredients inspired from the famous sea from which ancient countries extending from southern Europe all the way to the Bosporus Strait in Turkey have drawn. In fact, over the many years we’ve been in business, our Mediterranean style pizzas have become extremely popular, so much so that our pizza is one of the house specialties now.
But before we talk about our pies, let’s think about what makes great pizza. It’s no secret that the art of Neapolitan pizza is the gold standard. This art of cooking with intense fire demands the perfect blend of four elements: crust, cheese, sauce, and the oven. We understand this and that’s why our results contain the best of the basics: thin crispy crust, bright plum tomato sauce, fresh and innovative ingredients, rich creamy mozzarella made from organic milk, and all finished off in a special hand-made wood-fired oven designed with only one purpose: intense heat. But what makes ours different? Unique toppings—like house-made merguez, braised fennel, fresh calamari, to name a few—and our passion for perfect pizza is why we stand out.
Let’s go further here and deconstruct these four key ingredients to which we adhere. Our dough is made from Italian double-zero flour because this is as important as the oven. Italian grown and milled double-zero flour is ideal for pizza dough for two reasons: one, for its fine grind; two, for its lower gluten content than most other flours so that it’s not doughy in the end. The “00” refers to the texture of the flour in Italy, with “00” being the finest, and “tipo 1” the roughest. As for mozzarella, it’s freshly made in NYC from organic Vermont milk. The sauce is only from the finest plum tomatoes. And our toppings—merguez (spicy Moroccan sausage), sucuk (spicy Turkish sausage), braised fennel, fresh pear and walnuts—are just a few options. Try our Sicilian pizza; for those on the vegetarian diet, there’s Margherita or artichoke to begin. We offer 20 different kinds of pizzas, one for every kind of pizza aficionado. And we’re always open to your suggestions for pushing the boundaries of what should go on a pizza.
Besides the ingredients, the last vital piece to pizza is the oven. In fact, the oven is as important as the food. Here we use one of Renato’s famous hand-made ovens from Texas. Wood-fire pizza ovens must be nearly 1000 degrees to give the perfect char, and to obtain that intense flame, it takes the right shape and materials. Add some of the finest American oak to feed the fire from Adam, aka the woodman who provides some of the finest kiln-dried wood in the North East—and presto! You have what it takes to make the best pizza.
With new pizzerias popping up all over town, the fierce competition for amazing pizza pie has only elevated the game. We welcome such a challenge as we love to make great pizza, but with an Italian-Mediterranean twist. We at Bodrum are proud to be one of best New York pizza spots, and if you’ve not tried us out for yourself, then you’re missing out on another great reason for why living in NY is uniquely delicious.
Bodrum’s wood-burning oven is an eye-catcher, putting off a sweet scent of dry oak that pervades the dining room. Come join us for our unique Mediterranean pizza along with a caffè crema to top your night off. But if you can’t stop by for one, you can order online by clicking here.
