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CLASSIC NEAPOLITAN PIZZA—The birthplace of pizza is Napoli where a baked flatbread with tomatoes, mozzarella and fresh basil can be traced back to 1889. MORE INFO


Thin crusted pizza no more than 3mm thick.
Always an individual
10-12 inch pizza

The dough is made from water, 00 flour, sea salt and fresh yeast—no oils or fats
can be used

The mixer must be a fork or spiral.

The dough is hand formed. The tomato sauce is San Marzano’s and sea salt.

The oven must be wood burning

The bake time is between 60 and 90 seconds—no more.

NY STYLE PIZZA—In the early 1900’s Italians brought their pizza making skills to America and every college town has at least three good examples of New York style pizza.


A puffy, bread-like outer crust

The dough is made from high-gluten flour, water, salt, sugar, fresh or dry yeast and usually oil is added.

The dough is usually hand tossed

Coal burning ovens create the original NY pizza

Gas and electric ovens are acceptable alternatives

Bake time is in the 3 to 4 minute range

PIZZA TAGLIO—Pizza al taglio is the original pan pizza from Italy. Pizza al Taglio literally means “by the cut” and sold by the slice all over Rome.


Focaccia style pizza dough about 1/2 inch thick.

Baked in a narrow rectangular pans

Top quality seasonal ingredients

The ideal business model is fast casual

The ideal oven is electric so you can get a steady bake.

The bake time is in the 8 to 10 minute range.

ARTIZAN ADULT PIZZA— Pizza entrepreneurs across America have taken up the challenge to be different and create an artisan pizza with its emphasis on being handcrafted and the use of top quality ingredients as a way to tap into the casual dining boom. MORE INFO


Thin crusted pizza

Always served as an individual 10-12 inch pizza

The dough is hand formed

Usually a wood burning oven, but gas fired ovens work well

Top quality seasonal ingredients

The pizzas are lightly topped

Flavors that pair well with wine or craft beers

The dough recipe is Neapolitan.

Bake time is 2.5 to 3 minutes


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