Our story
Sal, the Shed, and the Oven
Locals call it the Pizza Shed, or just the Shed. Here's why, and here's the guy behind the counter.
Since the landlord stopped asking
When Sal first leased the corner of Fenwick and Halloran, it was a one-story brick shed with a roll-up door, one outlet and a roof that rang like a drum when it rained. Nobody else wanted it. Sal cut in a window, built an oven in the back corner, and started selling slices.
Every month the landlord came by to ask when Sal was going to put up a real sign and turn the place into a real restaurant. Sal kept saying soon. One month the landlord had a slice instead of asking. He's been having a slice instead of asking ever since.
The sign went up eventually, hand-painted, red with cream letters. Most of the neighborhood still calls it the Shed.
Ask for Sal
How we make it
The oven
Sal built it himself, brick by brick, over most of one winter. He still lights it every morning before anyone else gets in. He says you learn an oven the way you learn a person: slowly, and mostly by getting burned.
The dough
Flour, water, salt, a little yeast, a little olive oil. Made every morning, rested in the walk-in for two days, stretched by hand. Never rolled. Sal will teach anybody who works here. He's offered to everybody. Most people say they'll think about it.
The sauce and the cheese
Crushed tomatoes, salt, dried oregano, a little garlic, uncooked until it's on the pie. Whole-milk mozzarella, shredded here every afternoon. Fresh mozzarella for the Margherita and the Grandma.
Sal's rules
Taped to the side of the register. Not all of them are about pizza.
- It gets there hot. Every delivery goes out in a bag with a lid. If it shows up cold, call us.
- No heat lamps. A slice that's been sitting goes back in the oven before it goes in your hand.
- He's listening. Sal doesn't look up from the ticket. He heard you. Say it anyway.
- The oven corner is warm. It's not for sitting. People sit there.
- Cash tips make the driver's night. Credit's fine too.
- If it's wrong, tell him. He'll fix it. Then he'll tell you about it for twenty minutes.
Around the shop
The crew
Behind Sal there's the counter, the kitchen, and the drivers who carry it up your stairs. They eat free every shift and every tip is theirs. We're usually hiring.