L'asso EV thinks it will make the local pizza competition 'a little worried'

The folks behind Mott Street pizzeria L’asso aren't timid about entering a crowded pizza market.

"I think we're definitely going to make people a little worried," partner Greg Barris said of the competition yesterday in an interview with Patrick Hedlund at DNAinfo. "There’s an endless amount of pizza in that neighborhood, but there really isn’t anyone doing what we’re up to."

L'asso EV is opening an outpost on First Avenue near Seventh Street in the fall, as Hedlund noted. (L'asso is taking over the former Bonjoo space.)

And what makes it so special?

"L’asso prides itself on serving D.O.C.-certified pies — a designation reserved for pizza made to the standards of the Italian government. The restaurant also uses non-bromated flour not typically found in pizza doughs, despite the fact that the additive, potassium bromate, is a known carcinogen."

Their pizzas include specialty toppings like homemade potato chips, truffle oil, mascarpone and walnuts.

(Anyone who has eaten their pizza want to chime in?)

Anyway! Our friend Rebecca Marx asks a very reasonable question over at Fork in the Road: How much more pizza does the East Village really need?

She notes there are 44 pizza places in the East Village. (And no — we're not counting Roberta's at the Urban Dunk Think Tank.)

Per Marx:

"[W]hile we appreciate the plenitude and variety, the whole thing is getting a bit rote: fancy pizzeria announces intentions to open/expand into the neighborhood, promises to forever alter the pizza landscape, opens, gets blogged about, and settles into comfortable mundanity. If you want to worry people, open a slaughterhouse."

+1 on the slaughterhouse please!

P.S.
Anyway, we still miss Five Rose's Pizza.