Two Former 11 Madison Park Cooks Spent Four Years Opening a Sourdough Pizzeria on Mott Street

Ceres is a new sourdough pizza shop in Little Italy that charges $63 for its signature 'nduja pie. The owners, Jacob and Julian, met working at Eleven Madison Park before the pandemic, pivoted to pizza-making during lockdown, and spent four years fighting through New York City's commercial real estate market to open their doors on Mott Street. The result is a small, ingredient-driven pizzeria that sources aggressively and prices accordingly.

The Origin Story: Fine Dining to Pizza

Jacob and Julian both worked at Eleven Madison Park, one of the most celebrated restaurants in the world. When COVID shut down fine dining, Jacob started making pizza. He eventually worked at Rosy's, a sourdough-focused pizzeria, where he learned the craft that would define Ceres.

The two had always planned to build something together, and pizza seemed like a practical entry point. They assumed opening a pizza shop would be quick and easy. It took four years. Most of that time was spent navigating the commercial real estate gauntlet in Manhattan, where landlords want to see seven figures in capital before signing a lease. For two young guys coming out of restaurant kitchens, that was a serious barrier.

The name "Ceres" pulls double duty. It references the Roman goddess of agriculture and the genus of bacteria (Saccharomyces cerevisiae) responsible for CO2 production in sourdough fermentation. That kind of nerdy specificity says a lot about how these two approach pizza.

Why Sourdough Changes the Equation

Sourdough pizza dough uses a naturally fermented starter instead of commercial yeast. The process takes longer and requires more attention, but it produces a crust with a distinct tang and chewier texture that plays well against rich toppings.

Jacob explains it simply: it comes down to flavor. The mild sourness from the fermentation creates a better foundation for their topping combinations than a standard yeasted dough would. The crust visible in the video shows significant charring and blistering, which is characteristic of high-hydration sourdough baked at very high temperatures. That uneven, leopard-spotted surface is what sourdough pizza makers aim for.

This approach puts Ceres in a growing category of NYC pizzerias that treat dough as a craft product rather than a commodity. Shops like L'industrie, Scarr's, and Paulie Gee's have already proven that New Yorkers will pay more for better dough.

The $63 'Nduja Pie

The headline price comes from a single pie topped with 'nduja imported from Calabria at $37 per pound, finished with 12-year-aged balsamic vinegar and stracciatella cheese. Jacob is transparent about the pricing: it is dictated by ingredient cost.

'Nduja is a spicy, spreadable salami from southern Italy. Good Calabrian 'nduja is expensive because production is small-scale, curing takes time, and import logistics add cost. At $37 a pound, the math on a generously topped pie gets to $63 fast, especially when you add aged balsamic and fresh stracciatella.

The reviewers in the video describe the combination as spicy, sweet, and salty. They call it the best thing they tried and recommend it as a splurge order.

What to Order If You Go

Jacob and Julian give different answers when asked about a first-time order. Jacob recommends the plain cheese, because he is proud of the sourcing work they did to make their version taste different from the competition. Julian says the tomato with the works. The Sistersnacking reviewers tried multiple slices and rated the 'nduja pie as their favorite, but were genuinely impressed by the quality across the board. One slice reminded them of a chicken bacon ranch pizza, minus the chicken, which they meant as a compliment.

The shop is on Mott Street in Little Italy and has been open for about a month as of the video's February 2025 upload date. With nearly 97,000 views on this single TikTok, the hype is building fast.

Key Takeaways

• Fine dining pedigree matters in pizza. The attention to sourcing and technique at Ceres comes directly from the founders' time at Eleven Madison Park.
• Sourdough is a real differentiator. The fermentation process produces flavors and textures that standard yeasted dough cannot match, and customers are willing to pay for it.
• Ingredient cost drives pricing. The $63 price tag is not a flex. Calabrian 'nduja at $37 per pound, aged balsamic, and fresh stracciatella add up quickly on a single pie.
• Opening a restaurant in NYC is brutal. Four years from concept to opening, mostly due to commercial real estate. If you do not have a million dollars to show a landlord, expect a long road.
• Start with the plain cheese. When the owner tells you their sourcing makes the basic slice stand out, listen.

Resources

• Eleven Madison Park - The Michelin-starred restaurant where Jacob and Julian met
• Serious Eats: Sourdough Pizza Dough Guide - Background on why sourdough fermentation changes pizza crust
• Eater NY: New Pizza Openings - Track new NYC pizza shops including Ceres on Mott Street