Ever wonder how Neapolitan pizza sauce is made? Learn how we make it at Pizzeria Locale.
The real answer is that stretching pizza by hand makes a significant difference in the pizza’s crust, and that’s worth every bit of investment. It’s a skill each pizza maker learns over time, and the best pizza makers in the world take years to perfect their craft. And yes, it’s all worth it!
There isn’t one! Different mozzarellas complement different styles of pizza in unique ways. Every kind of mozzarella has its own taste and consistency, and each brings wonderful texture and flavors to pizza.
Ask any pizza maker, and you’ll find that one of the first and most important parts of creating the perfect pizza is the oven. And not just any oven, either! Where and how you cook pizza makes a world of difference. In fact, not having just the right oven can delay the opening of a pizzeria.
utes the “correct” way to eat it! Some folks even believe the way you consume your pizza gives some insight into your personality.
Wherever you choose to eat, at home or at a Pizzeria Locale, remember that Neapolitan pizza is best enjoyed as soon as it comes out of the oven. Remember that the crispy charring you see on the edges of your pizza is actually a hallmark of the Neapolitan style, and… buon appetito!
Those small red peppers you see in the pizzerias come from the Calabria region of Italy, south of Naples, and you can almost taste the sun and warmth that nurtured it. It’s the Calabrian chili pepper, commonly used in Italian cuisine—and one of the stars of our show here as a topping for the build-your-own pizzas at Pizzeria Locale. It’s also the main ingredient in our Calabrian Chili oil and the spicy chicken marinade.
Pepperoni is essentially an American version of salami, something close to what Italians might call salame piccante, a generic term that means “spicy salami.” It’s made from beef and cured pork mixed together and then seasoned with a blend that usually includes paprika, garlic, black pepper, crushed red pepper, cayenne pepper, mustard seed, and fennel seed.
Something magical happens when you allow yeast to work.
There’s an expression, “there’s no accounting for taste,” and in our business that’s particularly true. What is it that makes one person love a certain combination of flavors, while another person finds that combination inedible? Some folks want to put mushrooms, for example, on everything, while others would be grateful to never see another mushroom in their lives. To pineapple …
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