Pizza Craft
Neapolitan, Neo-Neapolitan Pizza
Roman Artichoke Pizza
Napoleon style crust topped with San Marzano tomatoes, marinated artichokes, porchetta, mozzarella, lemon zest, fresh mint leaves, rosemary, cracked black pepper and roasted garlic. Lastly, a drizzle of extra virgin olive oil before it goes into a fire and stone pizza oven.
Stuffed Rosemary Focaccia
Prosciutto, leeks, artichoke, swiss chard, garlic, red pepper flakes, smoked provolone cheese. Served with Bagna Cauda white sauce for dipping
Serves 8-10
Contemporary Margarita
Gallucci's own whole wheat crust pizza pie with a dusting of semolina on crust. The pie is topped with crushed San Marzano tomatoes for the sauce and topped with Burrata style Mozzarella, basil, and arugula after going into a fire stone pizza oven.
Sicilian Meatball Pizza
Napoleon style crust topped with San Marzano tomato sauce, Sicilian meatballs, mozzarella, Romano cheese, red pepper flakes, and a few basil leaves.
Naples Margarita Pizza
Napoleon style crust topped with San Marzano tomato sauce, basil leaves, and fresh mozzarella. Lastly, a drizzle of extra virgin olive oil before it goes into a fire and stone pizza oven.
Summer Time Pizza
Let's give the tomatoes and basil some time to shine! Your choice Napoleon style pizza crust or whole wheat grain crust. Topped with sliced sun ripe tomatoes, pesto, and fresh mozzarella. Lastly, a drizzle of extra virgin olive oil before going into fire and stone pizza oven. Bellissimo!
Italian Meat Stromboli
What is this classic? It's like the rolled-up cousin of pizza. Stuffed with mozzarella, parmesan, pizza sauce, Italian cold cuts meats (salami, prosciutto, pepperoni). Rolled up, baked to a light golden brown. Then sliced pinwheel style. Served with extra pizza sauce for dipping.
Spinach Calzone
Napoleon style pizza dough stuffed with ricotta, Parmesan, fresh mozzarella and spinach. Add Italian sausage on request. Served with pizza sauce for dipping.
NEAPOLITAN PIZZA
It’s all pretty much textbook here: double-zero flour for the dough, San Marzano tomato sauce and fresh Mozzarella. Neapolitans pizza is largely defined by its pillowy, chewy crust. Baked at 700 to 1000° F for 60 to 90 seconds, its crust is lined by a series of dark charred spots and carries a remarkable flavor owing to its highly refined wheat flour base.
One of its defining characteristics is that there is often more sauce than cheese. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza. I cut the pie in fours. Giving a healthy slice serving for 4 people.
: Authentic Neapolitan pizza is governed by a strict set of rules laid out by the Association of True Neapolitan Pizza (Associazione Verace Pizza Napoletana). A focus on traditional Neapolitan ingredients.
NEO-NEAPOLITAN PIZZA
Neo-Neapolitan pizza refers to a pie that takes its basic inspiration and baking process from the authentic Neapolitan pizza, but pushes the flavors and ingredients into new and exciting directions that are outside of the strict Neapolitan tradition. Rebel recipes.
My pie dough does get a longer rest than most. 72 hours of fermentation.
10 – 12″ DIAMETER
Note: All pizzas are made in a portable gas or wood fired stone pizza oven
NEO-NEAPOLITAN