A site about backyard pizza nights.

New England Crust started as a notebook on the kitchen counter — dough hydrations, oven preheats, what worked, what didn't. A few summers and many pies later, it's a place to write that down in public.

We're based in New England. We cook outside on a Ninja Woodfire and an Ooni, set up on a folding table at the edge of a deck under a maple. We don't run a restaurant. We're not chasing perfect Neapolitan. We're chasing the night itself: cold air, hot stones, friends, honest pies.

What you'll find here

• Recipes that survived a real backyard, not a test kitchen.
• Heat-management notes — pellets, gas, and when to use which oven.
• Honest gear notes — what's actually on our deck, and what we'd skip.
• Stories from the deck, the way they actually happened.

What you won't

• Reviews of gear we've never actually cooked on.
• SEO listicles. Posts come out when they're worth reading.
• Pretending a portable oven is a Naples sidewalk.

Got a question, or a recipe you'd like us to try? We're easy to find. Pull up a chair.

Drop us a line at newenglandcrust@gmail.com — we read everything.