A highly anticipated culinary addition has officially breathed new life into a familiar North Fork storefront. Following a multi-year buildup that left local commuters eager for updates, Fiocha Pizza has opened its doors at 55 Middle Road in Mattituck in February 2025, anchoring itself in the commercial plaza alongside Wendy’s Deli and Ali Katz Kitchen. The venture successfully steps into a neighborhood footprint that had been missing a dedicated pizzeria since the closure of Pizza Rita.
The concept is spearheaded by operator Nabeel Massoud, a familiar face on the East End agricultural scene who handles management duties for his family’s estates, Palmer and Paumanok Vineyards. What began as a personal bread-making hobby in his home kitchen ten years ago eventually transitioned into a wildly popular weekend food truck operation at Palmer Vineyards. When a brick-and-mortar space became available in the heart of Mattituck, Massoud seized the opportunity to transform his weekend passion project into a permanent, year-round operation named in honor of his two children, Fiona and Charles.
Before opening to the public, the interior underwent an extensive infrastructure overhaul. The most notable upgrade is a massive, 6,000-pound authentic Italian pizza oven imported straight from Naples, which uses wood fire to perfectly blister custom pies in under 90 seconds. To launch the business, the kitchen is focusing on a curated menu of eight distinctive personal-sized options—evenly split between classic red and white bases—alongside fresh salads. Looking ahead, the pizzeria plans to expand its daily offerings to include thick-crust Detroit-style slices, traditional Sicilian pies, and crisp pan-fried varieties.
The operator also intends to weave his family’s diverse global heritage directly into future menu rollouts, drawing inspiration from his mother’s German roots and his father’s Lebanese background to create unique culinary crossovers. Currently welcoming guests from Thursday through Monday, the business is quickly scaling up its operations with plans to move to a full seven-day weekly schedule.
Fiocha Pizza:
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