the Massa RSP difference
Massa RSP is a gathering place to celebrate Italian food as it should be – simple & true.
This authenticity leads to the unexpected.
Massa RSP’s focus on the artisanal Roman Square Pizza process results in a daily, maximum production of dough. As a result, when we sell all of the day’s dough, we will stop serving pizza.
The Pizza is Square
Roman Square
The Flour is Italian
Non-GMO, No Bleach or Bromate
The Fermentation
& Maturation is
72 hours in the making
The End Result is
Highly Digestible, Airy & Crisp
the Process
Chemistry rules the fermentation and maturation process. Where many will rush through this critical stage, we allow 72 hours for the dough to reach full potential. The end result is readily digestible, airy & crisp.
For this reason, when the day’s batch of dough is done, we must wait until the next day for the best pizza possible.
The Ingredients
Our artisanal Roman Square Pizza dough is made with three simple ingredients – flour, water and yeast.
Imported stone ground Italian flour - NON-GMO, No bleach, No bromate
Combined local, seasonal and imported toppings
No added sugar
The shape
Roman Square Pizza (RSP) is actually rectangular and larger than the average round pizza. Our full pan is 18”x24” & has 12 Roman Square slices. We offer slices, half & full pan options. We use 3x as much dough for one pizza vs. a standard pizza.
The EXPERIENcE
Massa RSP is the 1st Roman Square Pizzeria in NJ. We are the only pizzeria in Scotch Plains and surrounding areas specializing in this artisanal style. We also offer a curated selection of imported Italian specialties within a casual, welcoming atmosphere that encourages you to sit, to talk and to enjoy the time with family and friends.
We suggest placing large orders in advance.
