Woodfire Pizza Napoletana
Available for Dine-in or Take-out
Cooking Process: 800 degrees wood fired oven,
cooked in 60 seconds
Characteristics: This pizza has a soft, lightly crispy, melt in your mouth creamy texture. It has less cheese, which is fresh and milky. Proportionally more tomato sauce produces a fresh and juicy bite. Traditionally this pie is not sliced, and eaten with a knife and fork. (Don't worry, we'll slice it for ya!)
Ingredients: The basic pizza is called a “Margherita” made with Italian 00 medium gluten flour, fresh fior di latte mozzarella or bufala mozzarella, San Marzano DOP tomato sauce flavored with fresh basil, extra virgin olive oil and parmigiano and/or pecorino cheese,
This pie should be eaten right away or gently reheated.
Size: 12” pie with 6 small slices, no more than 3 toppings. Feeds 1 person.
If you grew up in Italy or more specifically the Campania region, this is the pizza you expect!
Available for Dine-in or Take-out
Cooking Process: 800 degrees wood fired oven,
cooked in 60 seconds
Characteristics: This pizza has a soft, lightly crispy, melt in your mouth creamy texture. It has less cheese, which is fresh and milky. Proportionally more tomato sauce produces a fresh and juicy bite. Traditionally this pie is not sliced, and eaten with a knife and fork. (Don't worry, we'll slice it for ya!)
Ingredients: The basic pizza is called a “Margherita” made with Italian 00 medium gluten flour, fresh fior di latte mozzarella or bufala mozzarella, San Marzano DOP tomato sauce flavored with fresh basil, extra virgin olive oil and parmigiano and/or pecorino cheese,
This pie should be eaten right away or gently reheated.
Size: 12” pie with 6 small slices, no more than 3 toppings. Feeds 1 person.
If you grew up in Italy or more specifically the Campania region, this is the pizza you expect!
New York Pizza
Available for Take-out only
Cooking Process: 550 degrees gas deck oven cooked in 8 minutes
Characteristics: This pizza has a chewy and crispy crust that is sturdier than the Wood Fire Pizza. It has proportionally more cheese, which is stringy and buttery. Traditionally this slice is folded in half and eaten.
Ingredients: The basic pizza is called a “Cheese Pie” made with American high gluten flour (Never Bleached, Never Bromated ), San Marzano DOP tomatoes flavored with dry oregano and garlic, dry shredded Wisconsin mozzarella
Size: 18” pie with 8 large slices. Max 5 toppings. Feeds 3-4 people.
If you grew up on Long Island or New York this is the pizza you remember!
Available for Take-out only
Cooking Process: 550 degrees gas deck oven cooked in 8 minutes
Characteristics: This pizza has a chewy and crispy crust that is sturdier than the Wood Fire Pizza. It has proportionally more cheese, which is stringy and buttery. Traditionally this slice is folded in half and eaten.
Ingredients: The basic pizza is called a “Cheese Pie” made with American high gluten flour (Never Bleached, Never Bromated ), San Marzano DOP tomatoes flavored with dry oregano and garlic, dry shredded Wisconsin mozzarella
Size: 18” pie with 8 large slices. Max 5 toppings. Feeds 3-4 people.
If you grew up on Long Island or New York this is the pizza you remember!
