Our pizza is handmade using a traditional dough recipe prepared with the finest flour imported from Naples, Italy. From the raw ingredients to the preparation method we follow tradition to assure the authenticity of the final artisan product. Our pizza has several distinctive characteristics, it is thin, soft and foldable and may be considered "wet or soggy" by American standards, especially if ordered for takeout. Its crust is slightly crispy on the top and mostly soft on the bottom, for this reason at the moment we refrain from providing delivery to our customers. Pizzaiolo (pizza maker) create and shape the dough by hand, making each pizza a unique work of art.
The pizza should present the following characteristics: soft, well-cooked, fragrant. It should be enclosed in a soft edge crust, with a micro-thin layer of crunch. It is not uncommon to find at least one flame-blackened blister on the “cornizione” (the rim).
Pizza Reheating Instructions:
Preheat oven and pizza stone (if available) to 500 degrees. Remove pizza from box and place in oven on pizza stone or cookie sheet. Bake until cheese bubbles (2 to 3 minutes).
Some of our products from Italy:
Flour – Napoli
Prosciutto – Parma
Parmigiano - Pianura Padana
Brick Oven - Reggello Firenze