Ridgewood’s “From Scratch” Chef Reveals Secret New Roman Pizza Spot Opening This Spring

Forget Everything You Know About Pizza: Ridgewood’s “From Scratch” Team to Reveal New Roman-Style Concept

the staff of the Ridgewood blog

Ridgewood NJ, Ridgewood’s culinary scene is about to get a major upgrade. Chef Claudia Rovegno, the mastermind behind the beloved flagship restaurant From Scratch, has officially announced her next venture: Pizza by From Scratch.

Bringing the authentic streets of Rome to Bergen County, this new “coming soon” spot is trading traditional dough for the light, airy, and highly digestible Pinsa. Located at 192 E. Ridgewood Ave, the eatery is set to become the town’s new favorite fast-casual destination.

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What is Pinsa? The Secret Behind the 72-Hour Dough

While most pizza leaves you feeling “stuffed,” Rovegno’s Pinsa is designed for lightness. Unlike standard New York or Neapolitan pies, Roman-style Pinsa is a scientific marvel:

• The 72-Hour Rise: The dough is fermented and raised for three full days before it ever hits the oven.

• Triple-Flour Blend: A proprietary mix of three different flours creates a unique texture.

• High Hydration: With an 85% hydration level, the crust is cloud-like and soft on the inside, while maintaining a signature “shatter-crisp” exterior.

• Digestibility: The long fermentation process breaks down starches, making it significantly easier on the stomach than traditional pizza.

On the Menu: Liquid Gold and Imported Gems

Chef Rovegno isn’t just importing techniques—she’s importing the ingredients. To maintain the high standards regulars have come to expect from the original From Scratch, the new pizzeria is sourcing directly from suppliers in Rome.

The Toppings:

• House-Made “Cream” Sauces: Move over marinara. Expect decadent Parmigiano cream, Cacio e Pepe cream, butternut squash, and pesto.

• Artisanal Meats: Sliced-to-order imported cold cuts, featuring authentic Porchetta straight from Italy.

• Fresh Vegetables: Fire-roasted peppers, eggplant, and seasonal artichokes.

• Stuffed Focaccias: For those on the go, the menu will also feature hearty, ingredient-packed focaccia sandwiches.

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Vibe & Opening Date

Unlike the sit-down experience of the flagship restaurant, Pizza by From Scratch is designed for the modern diner. The space will be a fast-casual, takeout-centric eatery with a few window stools for those who can’t wait to take a bite.

Pies will be available in 12″ personal sizes or the traditional “in teglia” (large pan-baked) format, perfect for feeding a family of 3 or 4.

The Timeline: “I hope to open in mid-March 2026,” Rovegno says. “We’re just waiting on one more permit from the town.”

Location Details

• Address: 192 E. Ridgewood Ave, Ridgewood, NJ

• Flagship: From Scratch (44 E Ridgewood Ave)

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