There is finally a way to add Brooklyn style pizza to your menu and the best part is that it does not require additional labor or waste. Table 87 makes authentic pizza by hand, coal fires it to fully cooked perfection, and flash freezes it to ensure the ultimate flavor and texture. All your team has to do is heat and serve to take our renowned pizza from freezer to plate in minutes.
We provide you with:
• Financing a space saving equipment bundle: small freezer (27.5” L x 20.5” W x 34.5” H), table top pizza oven (handle down: 24” L x 24-1/2” W x 10” H & handle up: 24” L x 20” W x 12-3/4” H ), pizza trays, & cutter
• Simple instructions to ensure consistency
• Sales and marketing support
• Insights from food service partners
“PIZZA PERFETTA”
“Picture walking into a cozy pizzeria in the heart of Brooklyn and ordering the simplest thing on the menu, and this scrumptious slice is exactly what you'll get.”
“The flavor profile on the huge triangle is solid: fantastically gooey cheese with a punch of salt, fresh sprigs of basil, and a pizzeria-caliber sauce that strikes the balance between acidic and sweet.”
“It's As New York As It Gets, You Don't Need A Coal Oven To Make It, It'll Put You In A 'Pizza State Of Mind'”
“Seriously delicious frozen margherita pizza from the legendary Brooklyn restaurant Table 87. Living in another state shouldn't stop you from enjoying a classic New York slice.”
“The margherita shines with good basil, mozzarella packing a proper dairy punch, and floral tomatoes. ”
“According to [Emily] Blunt, the best pizza she’s ever had in New York City can be found in Brooklyn, at Table 87.”
“Proud to be the first pizzeria in Brooklyn to offer coal-oven pizza by the slice, Table 87 takes its toppings just as seriously as its crackly, coal-fired crust.”
“The Pizzas We Liked Best: Table 87's crust has a stronger tang (that's a good thing for NY-style pizza)”
“This Table 87 Pizza Coal Oven Margherita Pizza includes a crispy crust that's slightly charred, a tangy San Marzano tomato sauce, house-made mozzarella, fresh basil, and a drizzle of olive oil.”
