The four key ingredients for the true authentic Neapolitan Pizza. It’s all about balance:
- The Oven
- San Marzano tomatoes
- Fior di Latte Mozzarella
- 00 flour.
Our Oven is a wood burning oven and no other fuel is used. Our pizza will cook between 60 and 90 seconds and never more than two minutes reaching temperatures of 850/900.
The San Marzano tomatoes are grown in the Campania region of Italy, near Naples, in the shadow of Mount Vesuvius, famed for destroying Pompeii, in fields that are rich in volcanic soil. The San Marzano tomatoes are kept longer on the vines and they have a sweeter taste with very few seeds and a meatier flesh… perfect for Pizza.
Fior di Latte Mozzarella is made from pasteurized or unpasteurized Cows milk and we are proud to share with you that our Mozzarella fior di latte is made "in casa" (in the house) daily by our chefs. Enjoy!
The dough is made daily and even though we are using the basic Neapolitan recipe we are making it with a twist. Our dough has a fermentation process of at least 3 days. Our flour is imported from Naples and it is called 00 or Doppio Zero. Doppio Zero is the most highly refined flour but has a higher protein content than many of the less-refined ones.
To Our Valuable Customers:
Our Pizza is a true traditional Neapolitan Pie. The dough must be fairly soft, slightly chewy, thin, but crispy as well as a bit charred with a high border "cornicione" (which is "the frame" of the pizza).
The Neapolitan Pizza is all about "balance"… The tomato must barely cover the dough and should not be precooked at all. The mozzarella fior di latte must be sliced in a few small pieces and should not be spread to cover the tomato.
Basically if you are looking for lots of pasty cooked tomato with funny Italian seasoning and a lot of melted processed mozzarella then you are in for a very disappointing meal. We hope you’ll order something else from our great menu.
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