Blu Pizza lives at the intersection of craft and confidence. Led by pizzaiolo Zane Cacace, who trained in Milan before bringing his skills home, Blu treats dough like a living thing, something to be listened to, not rushed. A biga preferment, long cold fermentation, and a disciplined bake create crusts that blister, breathe, and hold their structure without losing soul. This is pizza engineered for pleasure, built on patience and precision rather than shortcuts.

The style lands somewhere between Neapolitan and New York, pulling the best from both worlds. Crisp edges with leopard spotting, pillowy centers, and just enough backbone to fold when needed. Balance is the through line here. The Blu Pie sets the tone, gorgonzola bringing bite and restraint in equal measure, while rotating specials keep things fresh without drifting into chaos. Creativity shows up, but it’s always anchored in fundamentals. These pies don’t shout, they persuade.

Set inside City Beer Hall, Blu feeds directly into the room’s energy. 

Steam rises off fresh pies, beers land on tables, conversations overlap and stretch. There’s a rhythm to service that feels alive, and an urgency that comes from knowing the dough is finite. When it’s gone, it’s gone. That quiet pressure keeps people paying attention, checking Instagram, timing visits, and ordering decisively.

This is pizza for people who care about process, flavor, and the satisfaction of getting something done right. Albany has plenty of slices. Blu Pizza operates on a different frequency entirely.