Day 29, 2026: Fermento (W. Village, NYC)

 
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DAY 29: OCTOBER 29th, 2026 

LOCATION: Fermento Pizza (226 Varick St, New York, NY 10014)

GUEST(S): Matt Bok

ORDER: 1/2 slice of Cheese, 1/2 slice of Fig Jam, 1/2 slice of Broken Burrata, 1/2 slice of Spicy Vodka Roni square, 1/2 slice of Prosciutto and Mushroom, 1/2 slice of Pepperoni cups

REVIEW: 

Catalyzing good pizza!

The creators of a cozy West Village pizzeria have isolated what they feel is the most important part of the pizza-making process and named themselves after it: Fermento.

Italian for "yeast," Fermento rises to the occasion. Yeast is the foundation of bread, and bread is the foundation of pizza. Whether or not the crust is your favorite part of the slice doesn't matter; objectively, it's the only component strictly reliant on science. Exact quantities of flour, salt, yeast, and time are non-negotiable. When you nail those, a great sauce, quality cheese, and well-tended specialized ovens are just the incredible bonuses.

And Fermento has it all. Sure, seating is tight and there’s no public bathroom to speak of, but what you will find inside are state-of-the-art high-heat electric ovens, a brilliantly sourced tomato sauce, and elite cheeses—from Parmigiano-Reggiano and fresh mozzarella to whole-milk low-moisture mozz and burrata. That Broken Burrata slice? Absolute heaven. Topping lovers are in great hands here with pepperoni cups, Calabrian chilis, and Prosciutto di Parma, but you still won't go wrong keeping it simple with a plain slice of cheese.

Fermento genuinely cares about its product. The love and respect they pour into their double-fermented, 72-hour sourdough alone is worth the trip—and everything they pile on top of it is why I can't wait to go back.

PHOTOS:

underside of the wedge

The crumb on the wedge

underside of square

day 29

slice of Broken Burrata

slcie of spicy vodka roni square

slice of vodka roni wedge

slice of prosciutto, mushroom

Slice of Fig Jam

Slice of cheese

Moretti Forno electric ovens

Dough info

letterboard menu

slice counter options

VIDEO:

coming soon

MISCELLANEOUS:

Matt Bok, Sean Taylor

1. Matt Bok is the current manager of my softball team the Turkeys. He also used to play minor league baseball and still hits the ball a mile and throws rockets across the diamond.

2. Matt Bok supporter of the arts, has been a reporter for years, and also a great guy.

Michael Vendome, Sean Taylor

3. I met one of the owners, Michael Vendome! 

RATING:

 4.58/5

• VALUE:
   4.5/5


• AMBIENCE:
   2.5/3


• TASTE:
   9.5/10


• SERVICE: N/A

16.5/18 = .917 x 5 = 4.58