The making of a great pizza requires the highest quality ingredients, meticulous processes and the “gut feeling,” love and artistry of a Master Pizzaiolo. Thankfully, at Mozzarella Store, we are fortunate to have a Pizzaiolo from Italy, who has been crafting Pizze Napolitane for many years. Through his creative mastery, he is bringing the best pizza to life with our high-quality, organic products, ingredients and prized Italian specialties.
Our Pizzaiolo has learned from great pizzaioli, taking the best from each of them to perfect his own, unique method for producing Pizza Napolitana. He has kept with many of the lasting traditions to making the pizza dough with his own flare. Find out more about our Pizzaiolo very soon, here.
The other key differentiators in our pizzas are the ingredients. We are committed to using only high-quality, organic ingredients or ingredients sourced from biologically-conscious companies in Italy, when possible. From our fresh-made-daily “Fior di Latte” mozzarella and Burrata to the authentic Italian products we import from Italy, you can be assured that each bite you take is not only delightful, but wholesome and reliable.
Read below for more information about our pizza making process, ingredients and a few of our favorite signature pizzas.
Simply put, Pizza Napolitana is characterized by a crust with a thin, malleable interior and an airy, fluffy exterior that is slightly dark and crisp on the edges. Traditionally, only a few local, certified ingredients from Campania, such as P.D.O. San Marzano Tomatoes, Extra Virgin Olive Oil and specific “Fior di Latte” mozzarella were added to this type of pizza; however, nowadays, guests enjoy a number of different toppings at restaurants that serve Neapolitan-style pizzas.
In Italy, “Pizza Napoletana” has been given a Traditional Guaranteed Specialty (TGS) or Specialità Tradizionale Garantita (STG) designation, meaning Pizzaioli must adhere to a specific method of preparation to call their pizza true “Pizza Napoletana.”
La Crosta (The Crust):The foundation to any great pizza is its crust. Unfortunately, for most of us, it is also the most complicated to produce exquisitely every time. For Pizza Napoletana, the crust should be fairly thin and soft at the interior, with an airy, fluffy edge, with darkened bubbles. Our crust is made with just a few simple ingredients: flour, yeast, water and salt (extra virgin olive oil is also used to cover and protect the dough during the first levitation). As such, each ingredient and the method of preparation are vitally important. The dough that our pizzaiolo, Giuseppe, makes at Mozzarella Store combines traditional methods of preparation with innovative ingredients such as the flour we use, with lower protein content and which requires a double-levitation process that takes over 30 hours once it is formed into dough. This results not only in a lighter, more airy outer crust, but also a crust that is easier to digest. We also only use high quality Mediterranean Sea salt and a special yeast (that has been hydrated).
After the dough has been made into small balls and undergone the levitation process, the dough may be stretched and tossed to form discs in which the toppings may be added (never using any rolling pins or mechanical processes).
*We also offer a gluten-free dough upon special request.
As is the case for all of our offerings at Mozzarella Store, we are committed to offering only high-quality pizza toppings. Each of our pizza toppings are organic or sourced from biologically-conscious companies in Italy, when possible.
Two of our favorite pizzas and the best expressions of our products are the Pizza Margherita and Pizza Marinara. Fittingly, they are also two (of the three) classic styles of Pizza Napoletana. That said, we also offer our interpretation on a number of other pizzas that have become popular over the years along with seasonal specialties developed by our pizza chef, Giuseppe, and his team. Browse a few of our signature pizzas below.
**As we understand many diners have dietary restrictions or allergies, we are always accommodating of special requests, when possible. Just be sure to let your server know or feel free to contact us ahead of time if you have any questions or concerns, here!
Browse a few of our favorite signature pizzas below!
Our Pizza Burrata is another fairly humble pizza. It starts with a confit of Piennolo tomatoes, a grape tomato variety from the Campania region of Italy. We then add our P.D.O. Tuscan Extra Virgin Olive Oil, our fresh-made-daily organic Burrata and finally add a touch of fresh Maltese Oregano. The end result is a pizza that is bursting with bright, …
It is said that Pizza Margherita was first created by Raffaele Esposito in 1889 to honor the Queen consort of Italy at the time, Margherita of Savoy. To represent the national flag’s colors, the pizza was made with tomatoes, mozzarella and basil.
Our Pizza Margherita is made with a base sauce of our P.D.O. San Marzano Tomatoes (the best—and in our …
Our Pizza Marinara is for those who truly love simplicity. It is a pizza made purely with a base sauce of our P.D.O. San Marzano Tomatoes (the best—and in our opinion, only—base for tomato pizza sauce) along with our Tuscan P.G.I. Extra Virgin Olive Oil and just a touch of oregano on top of our signature light and airy crust.
Channeling your “umami” taste buds, our Pizza Saporita is surely a tasty mix of Italian flavors, with the “green gold” pistachio as its star. We start with a cream of the world-famous Bronte, Sicilian pistachio. We top that with a pistachio filled Mortadella, add our organic Smoked “Fior di Latte” mozzarella, drizzle it with our P.D.O. Tuscan Extra Virgin Olive …