Share this article

print logo

Jay's Artisan Pizzeria, Kenmore Neapolitan specialist, sets opening date

Naturally-leavened dough is the key to Jay Langfelder's award-winning Neapolitan-style pizza. Faithful fans line up to give him theirs wherever he opens the window of his OG Wood Fire truck, two years after he started selling pizza in Buffalo.

While his work drew critical praise from The Buffalo News and Buffalo Spree, one person who wasn't thrilled with his pizza was Langfelder himself. The open-to-the-elements truck affected its consistency on all but a few perfect days in the fall, Langfelder said.

His Kenmore restaurant is set to open Sept. 5, at 2872 Delaware Ave., which was last a Chrusciki Bakery. Langfelder will be the artisan in Jay's Artisan Pizzeria. His fingerprints will be on every pie that goes out of the open kitchen to the 30-seat room.

Jay Langfelder, who won awards for the pizza he sold from the truck, finally has a restaurant after two years, (Andrew Galarneau/Buffalo News)

The former bakery now packs a wood-fired Italian pizza oven whose 900-degree heat will cook a pizza in 60 seconds.

A 12-inch pies runs from $10 (tomato, basil, garlic, oregano) to $16 (smoked prosciutto, truffle porcini sauce, garlic, fontal cheese and buffalo mozzarella). Imported Italian mozzarella made from the milk of water buffalo is the only mozzarella he has.

The former bakery now packs a wood-fired Italian pizza oven whose 900-degree heat will cook a pizza in 60 seconds. (Andrew Galarneau/Buffalo News)

Truck crowd favorites carried over include the Quattro formaggio of gorgonzola, pecorino, fontal, buffalo mozzarella, garlic ($13.50) and the Amanda, of fontal, gorgonzola, chile flake and chile honey.

It's named after Amanda Jones, his girlfriend and assistant pizzaiolo. A baker for Hutch's, Jones will likely contribute a sweet or two to the lineup, Langfelder  said. A couple of salads, not much more, "then see how it goes."

There will be a salad or two, but this will be a pizza restaurant. (Andrew Galarneau/Buffalo News)

"Everyone wants me to keep the truck going. It's so busy," he said. "There's constantly a line, and we sell out. But I'd taken it as far as it could go on the truck, except for two or three perfect days in the fall."

With an air-conditioned kitchen, he should be able to hit peak pizza consistently, he said.

The former bakery is a few doors down from Eggsperience Vasilis. (Andrew Galarneau/Buffalo News)

Send restaurant tips to and follow @BuffaloFood on Instagram and Twitter.

There are no comments - be the first to comment