What Makes The Perfect Pizza?
The possibilities are endless.
Is it the perfectly flaky crust? Is it the toasty, bubbly cheese? Or maybe it’s the perfect topping? With so many elements going into each and every pizza, we wanted to find out exactly what it is that takes a pizza from a good pizza, to the perfect pizza.
It’s all about going back to our roots.
There are more variations of pizza out there than we can count. Deep dish, sauce on top, stuffed crust… but the type of pizza that started it all, and what we we embrace whole heartedly here at In Riva, is the Neapolitan style pizza.
The Neapolitan style pizza originated from Naples, Italy, and was the inspiration for the first versions of pizza that were made here in the states by Italian immigrants. It is typically made in a wood fire oven, and is known for its crispy, slightly charred outer crust, yet soft and elastic texture on the inside.
“One word - salt.”
Chef Arthur Cavaliere lives and breathes his Neapolitan pizzas. Why does he think that this style of pizza is better than all the rest? “One word - salt. Too often is sufficient salt left out of pizza crust. This one ingredient will absolutely make or break that perfect consistency.”
While it’s difficult to replicate the effects of a wood fire oven at home, you can try making your next pizza a little more crispy by having it spend some more time in the oven. Just make sure your crust isn’t too thin, or else you’ll miss that soft doughy inside that is what Neapolitan style pizza is all about!
Come see for yourself.
There’s only one way to understand what separates a good pizza from the perfect pizza. You need to experience that first taste fresh from the wood fire oven, feeling that perfect melty cheese pull as you take your first bite. You need to experience those fresh toppings as they blend together with the succulent base. And you need to feel that crisp char when you finish your slice and bite into that perfectly toasted crust.
Come try it out for yourself. We’ve got your perfect pizza covered.
