Photos: Noah Flecks

Michael White, the oft-lauded chef-owner of three-star seafood palace Marea, fine-dining Italian spot Ai Fiori, and SoHo’s Osteria Morini, will open Nicoletta, his first pizzeria, for dinner tomorrow, and the pies will be a touch different from the ones at all those other East Village parlors. (A Midwestern touch, to be exact.)

The crust, formed in a wood-burning brick oven (imported from… Long Island) was inspired by Mr. White’s teenage years slinging dough at Domenicos in Beloit, Wis., and is said to be a bit chewier than the Neapolitan norm. Pies, said to cost an average of $21, will come in 12-inch and 16-inch varieties, and can be topped with bacon lardons, egg yolk, truffled mushrooms, and more. Shown in our slideshow: the Calabrese (fennel sausage, pepperoni, red onions, and Pecorino Romano) and the Patate (mozzarella, crushed potatoes, pann, bacon, and charred scallions).

Antipasti will include oven-roasted calamari and veal meatballs – and for dessert, flor di latte that can be topped with ingredients like Nutella, torrone, and chocolate-covered espresso beans.

The beverage program has a Wisconsin flourish, as well: two varieties of beer will be special-made for the restaurant by Lakefront Brewery of Milwaukee. Wine and root beer will also be on tap.

Nicoletta will add lunch service June 25 and will eventually be open from 11:30 a.m. to 3 a.m. daily, offering delivery, takeout, and 38 outdoor seats (the inside dining room seats 58). According to a representative of the restaurant, the menu hasn’t yet been finalized, but we’ll post it as soon as it comes our way.

Nicoletta, 160 Second Avenue (10th Street), (212) 432-1600.