We serve Neapolitan Pizza—true Neapolitan Pizza—as made and consumed in Naples, Italy, the birthplace of pizza. Our pizza may not be what you are used to unless you’ve visited or grown up around Naples, or have eaten VPN pizza at other real Neapolitan pizzerias in the States. Here’s a link that explains the difference between Neapolitan pizza and other styles better than we can in this space.
A Neapolitan pizza is intended to be a meal for one; approximately 14” in diameter, it is traditionally eaten with a knife and fork, not sliced, since the molten center, considered a delicacy, makes it challenging to pick up and eat the way one is accustomed to doing with American pizza. Of course, we are happy to slice your pizza, but for maximum enjoyment, we recommend trying it alla Napoletana, whole and eaten with utensils.
Neapolitan pizza must be baked in a special type of oven, and these ovens can only be made in the area around Sorrento, Italy, owing to the necessity of using biscotto di Sorrento, a special kind of local volcanic stone compound, to make the oven floor. The bricks that form the dome of the oven are made using pietra lavica, volcanic rock and clay from the area.
Our Forno Artigianale (wood-fired oven), hand-crafted in Naples, Italy, by master fornaio Antonio Visciano, is a work of art as well as a functional piece of equipment. It has been decorated with special Palladiana tiles, a type of hand-made ceramic indigenous to the area. Designed to turn out Neapolitan pizza, the oven reaches temperatures of 900˚ Fahrenheit, allowing the pizza to bake in less than 90 seconds, one of the requirements for Neapolitan pizza.
Our oven weighs a ton—two tons, actually—and getting a 4,000-pound oven into our space was a challenge, but the fine crew from Cote Crane and Rigging are consummate pros, and they managed to get it situated exactly where we wanted it while making it look easy. Here’s a video of part of the process!
We use mozzarella di bufala, and fresh fior di latte mozzarella in our pizzas, as well as San Marzano DOP tomatoes from the Nocerino Sarnese area around Mount Vesuvius. We’re making these delicious pizzas here in Waterville, so we fire our forno with Maine Oak, Ash, and Beech hardwood.
Our Pizziaoli (Pizza artisans) were trained at the Scuola Associazione Vera Pizza Napoletana in Naples, Italy, and adhere to the highest standards of pizza making. From the exacting process of making the 24-hour, naturally leavened and fermented dough that is the basis of Neapolitan pizza, to the care and attention in topping and baking that each pizza receives, the pride they take in their work is evident in every delicious bite!