5104 Wilson Blvd. Arlington Virginia 22205
CLOSED ON MONDAYS AND ALL MAJOR HOLIDAYS
COUNTER SERVICE; DINE-IN OR CARRY-OUT WE DO NOT ACCEPT RESERVATIONS. NO DELIVERY
Who is your pizza maker?
Enzo Algarme was born in raised in Naples, Italy. Ever since he moved to the US 12 years ago, he has had an obsession with Neapolitan pizza. This insatiable craving drove him to open his own pizzeria where he would make pizzas the way they are made by Neapolitans. He has trained in Naples on pizza making, as well as on making the risotto balls, and fried calzones. Enzo uses only ingredients imported from Naples for making his Margherita.
Where did you get your wood-fired pizza oven?
Enzo personally met the producer of Forno Napoletano in Naples. He was impressed by their dedication to tradition, quality and most of all the quality of the pizzas coming from Forno Napoletano. The oven bricks were built using volcanic ash from the mount Vesuvius which have outstanding heat retention quality, allowing for higher, more even temperature of the oven, which no American-built wood-fired oven achieve. The oven was shipped from Naples via sea ship.
How fast are the pizzas baked in your wood-burning oven?
What kind of wood do you use?
How hot is the oven?
between 800 and 1,000 degrees.
How many pizzas fit in the oven at one time?
How do I order my pizza?
You can either make your own or choose one of our “Favorites”.
Can I take pictures and videos of you making pizzas for my blog?
Yes, please. We love foodie bloggers.
Why is my Margherita wet in the middle?
Fresh, high-quality buffalo mozzarella cheese used in our pizzas has higher water content then dry mozzarella shaped in bricks used by majority of American pizzerias. Our mozzarella comes from a farm shaped in balls and packed in water, rather than in dry “bricks”. Therefore higher water content makes for wetter pizza. Elsewhere, if you are eating a pizza from a wood-fired oven and your pizza is not slightly wet, they are not using fresh mozzarella.
I thought Neapolitan pizza is supposed to be crispy.
Real Neapolitan pizza, baked in the real Neapolitan oven in blistering fire, cannot be crispy. The resulting product must be soft, pillowy, fleshy, and light.
What are those black spots on my pizza? Is it burnt?
Due to the high temperature of the wood-fired oven, Neapolitan pizzas develop what is known as “leopard spots”. They are small spots (about size of a dime) on the crust and are a distinct characteristic of true Neapolitan pizza.
Can you leave my pizza in the oven for an extra minute to make my pizza extra crispy?
Our wood-burning oven burns at temperature of nearly 1,000 degrees. Pizzas are baked in 1 minute. If we leave a pizza there for another minute, it will be severely burnt.
How do I eat a Neapolitan pizza?
In Naples, people eat pizza in two ways. They cut a pizza with fork and knife and eat piece by piece. Or, they fold it twice “libretto” style, blending all the toppings in the middle.
What is buffalo mozzarella?
Fresh mozzarella cheese made from milk of water buffalo, rather than cow’s milk. It is creamier, richer and tangier than cow’s milk mozzarella. The Campania region (where Naples is located) is famous for producing this prized mozzarella.
Where do you get your buffalo mozzarella from?
Buffalo mozzarella is imported from Naples.
What is your dough recipe?
The dough is made of only four ingredients. Flour, fresh yeast, sea salt, water. The flour used is soft-grain Italian Caputo flour that is unbleached and unbromated (most American flours are bleached and bromated, a processes that strips wheat of most of its nutrients and adds saturated fat).
I like your sauce. What’s the secret to making it?
The secret is simplicity. Just crushed tomatoes and salt. No sugar, dried herbs, no cooking the sauce.
What are San-Marzano tomatoes?
San-Marzano is an heirloom type of tomato, grown in the San-Marzano region of Italy, near Mount Vesuvius. They are considered the best tomatoes for pizza sauce in the world due to their intense sweetness and concentrated flavor. San-Marzano are the only tomato allowed to be used for Vera Pizza Napoletana (true Neapolitan pizza).
I am used to thicker pizza sauce sprinkled with dried oregano and basil.
Using dried herbs in pizza sauce, as well as cooking the sauce to make it thicker, is a characteristic of American pizza. Neapolitan pizza uses thin layer of sauce made from uncooked tomatoes. This results in a balance of all toppings, not overpowering of one ingredient over another.
What does Friggitoria mean?
Friggitoria translates as “Fried foods shop”. In Naples, it is a restaurant that specializes in stuffed fried pizzas (calzone or ripieno), stuffed risotto balls, zeppole (mini-doughnuts), panzarotti (stuffed potato croquettes).
I think it’s fun when pizza makers throw pizza dough high in the air to stretch it.
Neapolitan pizza dough is hand-stretched using a very precise method called “the slap technique”. Pizza dough is stretched by “slapping” the dough against the work table for just a few seconds. The dough must be handled for very short period of time to preserve its lightness and softness. A true Neapolitan pizzaiolo does not throw their pizza dough in the air.