About Our Pizza
Pizza Napoletana is made with a soft dough and takes about one minute to cook in a wood-burning oven. Because of this, Pizza Napoletana has several distinctive characteristics. Pizza in Napoli is soft and foldable and can be considered "wet" by American standards, for this reason the people in Napoli generally eat their pizza with a knife and a fork. Blackened char spots on the pizza crust is a tell-tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven. Each pizza is an individual work of art.
Where Some of Our Products Come From/p>
We strive to make the most authentic pizza Napoletana possible. First rate ingredients are essential in creating an authentic pizza Napoletana. Whenever possible the actual ingredients used in pizzerias in Napoli are imported. When importing is not a possibility we search for the highest quality American products to complete our pizzas. Below is just a sampling of where some of our products come from.
Flour – Napoli, Italy
Prosciutto Cotto – Parma, Italy
Tomato – San Marzano (Napoli), Italy
Prosciutto Crudo – Parma, Italy
Parmesan Cheese – Modena, Italy
Pancetta – Salumi, Seattle, WA
Salame – Fra’ Mani Berkeley, CA
Finnochiona – Salumi, Seattle, WA