True Neapolitan pizza should be a balance
of all its ingredients. The tomatoes should be bright.
The mozzarella—salty, sweet, and creamy.
The basil—aromatic and vibrant and the
olive oil should bring it all together
with a delicate finish.
The dough (flour, water, salt, yeast- that’s it!) should be soft and chewy within yet the crust should be crisp and blistered by the
flames of the wood fired oven.
Chef and owner, Peter Lombardi, studied the art of Neapolitan pizza making in its birthplace, Naples, Italy.
It was here that a
great respect and love for Italian
culture and its cuisine began.
Our goal is to embody that love in our food.
We hope you enjoy!