Our Neapolitan pizzas are prepared using traditional Neapolitan methods: The pizzas are cooked at temperatures exceeding 900° Fahrenheit. Our wood burning pizza oven was built according to age-old methods by a Neapolitan artisan, using materials imported directly from Naples.
What makes our dough special are the simple ingredients we use (water, flour, and very small quantity of yeast and sea salt, and absolutely no added sugar, eggs or other additives) allowing it to rise for at least twelve hours. This makes a very light and easy to digest dough, with a pliant and flavorful crust and a perfect crumb, punctuated by delicate air pockets.
For the toppings, we use the finest local and imported Italian ingredients including San Marzano tomatoes for our sauce and bufala mozzarella from Campania.
We create old-time classic and contemporary varieties, comparable to what you would find in Naples. In addition to the classic marinara and margherita pies, and varieties such as the “PizzArte” with speck, zucchini and burrata, we also create the very special Montanara, for which the dough is fried and then baked with toppings.