A pizza is only as good as what goes on it. We built our menu around a handful of ingredients we believe in completely. Most of them come from the same region of Italy where this style of pizza was born. Here is what they are, and why we chose them.
Certified San Marzano Tomatoes
San Marzano tomatoes grow in the volcanic soil of the Agro Sarnese-Nocerino, in the shadow of Mount Vesuvius. That soil, rich in minerals from centuries of eruptions, gives the tomato its signature character: sweet, low in acidity, with thin skin and few seeds. Many chefs consider it the finest sauce tomato in the world.
Our tomatoes are certified San Marzano, grown from the true seed in that valley and canned to strict standards. We crush them by hand, then simply add sea salt, fresh basil, and extra virgin olive oil. That's the whole sauce, made just right for your pizza.
Caputo 00 Flour
Caputo is a family-run mill in the heart of Naples that has supplied the city's pizzerias for a century. Their "00" flour is milled to the finest grade there is, as soft as powder, with the exact protein balance a Neapolitan crust needs: strong enough to stretch paper-thin, tender enough to stay light.
It is the flour used by generations of Neapolitan pizzaioli, and it is the only flour we use.
Our Dough
Flour, water, sea salt, and a whisper of yeast. Four ingredients, and time does the rest. We make our dough from scratch every morning, cold-ferment it for 48 to 72 hours, and stretch every pie by hand. That slow, cold rise develops the deep, complex flavor and the light, airy crust with leopard-spotted char that Neapolitan pizza is known for.
Our dough is what we're proudest of. It's the foundation of every pizza we make, and for a lot of our customers, the crust is the best part. Taste it and you'll understand why.
Fior di Latte
Fior di latte, "flower of the milk," is fresh mozzarella made from whole cow's milk, the traditional cheese of Neapolitan pizza. We use Grande, the brand trusted by the country's most serious pizzerias, and slice it into strips so it melts evenly and every slice gets its perfect share of cheese. In a 900-degree oven it turns into soft, creamy pools rather than a uniform blanket. That's how you know it's the real thing.
Prosciutto di Parma
True Prosciutto di Parma is made from exactly two ingredients: pork and sea salt. The rest is patience. It ages for at least 14 months in the hills around Parma, under rules so strict that every leg that passes inspection is fire-branded with the five-point ducal crown.
We drape it over the pizza after it leaves the oven, never before, so the heat softens it without cooking away its delicate, sweet-salty character.
Pecorino Romano & Parmigiano Reggiano
The finishing cheeses. Pecorino Romano, sharp and salty and made from sheep's milk, is one of Italy's oldest cheeses, grated over nearly every pie we make. Parmigiano Reggiano, aged for years in enormous wheels, brings the deep, nutty savor that anchors our Quattro Formaggi.