Slice
haus

Agostino Cangiano's journey with pizza began when he was 14 years old in Naples, Italy. Just a kid looking for work, he found himself in a small neighborhood pizzeria folding boxes, cleaning up, and helping wherever he could. Over time, the pizzaioli there became his teachers, showing him that real pizza isn't just a recipe — it's a craft built on patience, respect for ingredients, and pride in every step.

He spent many years working exclusively with traditional Neapolitan pizza, learning the importance of long fermentation, clean ingredients, and the balance that makes a simple pie unforgettable.

When he moved to New York City, he discovered something completely different: the New York slice. The energy, the culture, the creativity — it felt alive, and he fell in love with it instantly. He realized he didn't have to choose between the traditions he grew up with and the style he found in New York; he could blend them, creating something that honored both worlds.

That idea eventually became Slicehaus Pizzeria. Together with his two business partners, Agostino built a place where Italian technique meets New York personality. Choosing Carmine Street was intentional — they wanted to be part of the neighborhood so many consider a pizza landmark, a stretch of the West Village where some of the city's most iconic slice shops have made their name. Being here isn't about competing; it's about contributing to a place that feels like a pizza crossroads, a little slice of New York where tradition, creativity, and passion all meet.