damnlines for iPhoneLive lines & push alerts — freeGetdamnlines.comA Ridgewood-Maspeth slice shop known for 5-day fermented dough and a national top-slice ranking, per People and Food.
62-98 Forest Ave, Ridgewood, NY 11385
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Mano's ferments its dough for 5 days using imported 00 Americana Super flour, and each day's batch is capped, prepared four days ahead for the next day's service, according to People and Food. Owner Nick Manopella told the newsletter that when a batch sells out, service simply stops, something he says never happened at the suburban pizzerias where he grew up.
People and Food reports that despite its border-of-Ridgewood location, crowds can get intense during weekday noon hours, and the outlet advises customers to arrive early since the shop closes to new orders once the day's dough is exhausted. The shop was named the 4th-best pizza slice in the United States in 2024, per the same report.
Patterns as reported by press and regulars — not measured by damnlines.
Walk-ins: Walk-in slice counter; arrive early before daily dough batch sells out (People and Food)
No exact wait time is reported, but People and Food notes crowds intensify at weekday noon and the shop stops selling once its capped daily dough batch runs out, so late arrivals may be turned away rather than face a line.
Not established by available sources; it operates as a counter-service slice shop.
Yes, it's a walk-in slice counter, but People and Food advises arriving early since each day's 5-day fermented dough batch is capped and service stops once it sells out.
Sources: People and Food