Napolitan Pizzas

Napolitan Pizzas

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Respecting tradition, all our dough is made in-house and kneaded by hand. We work the Napolitan's dough to give you that old-bakery, thin, perfect crust.

Thin Crust
Crispy, tender and fragrant.
Olive Oil or Tomato Sauce
You can make your Napolitan a white pizza or add the gourmet sauce, or make it with the traditional sauce, or get slice tomatoes. The choices are many; we offer the best.

Thin-n-Crispy

We get it. Not everyone wants to eat a thick crusted pie. No worries, we've listened and bring you our Napolitan Pizza.

Less is more. Sometimes, you just don't feel like loading it up with tons of stuff. Mozzarella & locatelli cheeses, with a light coating of tomato sauce make this an elegant solution to your hunger.

This X-Large masterpiece can be yours for just $11.74 & tax.
In_house_dough

Pizza Toppings

We do things the old fashioned way.

We take the time to bring out the maximum flavor from our toppings.

Vegetables

Using preparation techniques handed down from generation to generation, allows us to maximize the flavor potential of our toppings.

We use locally grown produce, and the finest imported goods.

Cheeses

Mozzarella
mozzerella A generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut").
Ricotta
mozzerella A fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat.
Asiago
mozzerella An Italian cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan.
Feta
mozzerella A brined curd cheese traditionally made in Greece. A sheep's milk cheese, varying amounts of goats’ milk may be added, as long as goat milk makes up less than 30% of the total mixture.
Locatelli
mozzerella A hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep).

Vegetables

Eggplant
Eggplant A vegetable that becomes tender when cooked and develops a rich, complex flavor.
Fresh Tomato
Fresh Tomato Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. They contain lycopene, one of the most powerful natural antioxidants.
Sundried Tomato
Sundried Tomato Ripe tomatoes which are placed in the sun to remove most of the water content from the tomatoes.
Red Peppers
Red Peppers Used widely in the Italian cuisine and the hot version is used all around the southern part of Italy as a common spice (sometimes it is served mixed with olive oil).
Green Peppers
Green Peppers Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers.
Jalapeno Peppers
Jalapeno Peppers A medium- to large-sized chili pepper with a warm, burning sensation when eaten.
Moonlight Mushrooms
Moonlight Mushrooms Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid.
Portobello Mushrooms
Portobello Mushroom A large, plump mushroom that gets a meaty property when cooked.
Spinach
Spinach Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.
Artichoke
Artichoke In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for winter).
Black Olives
Black Olives Long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage.
Greek Olives
Kalamata Olives A large, black olive with a smooth and meatlike taste, is named after the city of Kalamata, Greece, and is used as a table olive. These olives are usually preserved in vinegar or olive oil.
Onion
Onion Caramelized to bring out the sweetness.
Garlic
Garlic Has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Meats

Pepperoni
Pepperoni A spicy Italian-American variety of salami made from cured pork and beef. It is a descendant of the spicy salamis of Southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples or the Soppressata from Calabria.
Meatballs
Meatball A ball of ground meat where the meat is rolled into a ball along with other ingredients, such as bread or breadcrumbs, minced onion, various spices.
Sausage
Sausage A style of pork sausage which is noted for its seasoning of fennel and/or anise, containing at least 85% meat, which can be no more than 35% fat.
Prosciutto
Prosciutto A dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian.

Fish

Anchovies
Anchovies Salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavor.

Pizza Prices

View prices for foccaccia, gourmet, napolitan, sicilian, white pizzas

Napolitan Pizza Prices listed prices do not show sales tax
Sizes Small 10 inch round Medium 12 inch round X-Large 16 inch round Sheet 24 x 16 inch rectangle
Plain $ $ $ $
Each Additional Topping $ $ $ $

Specials for 12-22-2014

Medium Gourmet Pizza

Mozzerella, Locatelli, Pepperoni, Mushroom for just $12.00 & tax

X-Large Gourmet Pizza
Mozzerella, Locatelli, Pepperoni, Mushroom for just $16.00 & tax

X-Large Traditional Pizza

Mozzerella and Pepperoni for just $12.00 & tax