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Pizzeria Sapori

The History of Pizza

Pizza is rumored to date back to Roman times. After Roman soldiers returned home they started to develop food similar to matzoh balls.

By the Middle Ages, pizza began to take on the more modern form it has now. Peasants would use the few ingredients available to make dough, then top with olive oil and herbs. Then, along came Italian Water Bufala and the introduction of mozzarella. The use of fresh bufala mozzarella persists today and cannot be -substituted. It wasn't until the 18th and 19th centuries that tomatoes were used in pizza. Despite tomatoes growing in Italy since the 1500s, it was widely believed that they were poisonous! Then one day, a Neapolitan became hungry enough to give tomatoes a try, and introduced the red fruit into many foods, and finally to pizza, changing Italian food forever. Then, in 1889, when Queen Margherita visited Naples and tired of the French haute cuisine she'd been eating regularly, she requested a wide assortment of pizza to try. She most enjoyed a pizza with mozzarella, tomatoes and basil-featuring the colors of the Italian flag- and it was her blessing that seemed to fuel the Italian pizza craze that followed. Italian immigrants moving to America helped to bring this tasty dish stateside, with the first pizzeria opening in Manhattan in 1905. Pizza remained relatively unknown beyond its homeland until the 1940s. It was after World War II that pizza became a worldwide phenomenon, with different variations across the world to reflect local tastes.

Pride in ingredients

At Pizzeria Sapori, we take pride in staying true to the principles that define an authentic Neapolitan pizza. To get a more genuine pizza experience, you'd have to board a flight to Naples! We strictly adhere to the rules that distinguish a truly Neapolitan pizza: the selection of quality ingredients, traditional dough preparation, and a specific cooking method.

So, what sets Neapolitan dough apart from regular pizza? Among its unique qualities, our dough undergoes a 72-hour fermentation process. This is pivotal because it allows the yeast to fully mature, resulting in a healthier, lighter, and more easily digestible dough. Have you ever felt bloated or thirsty after eating pizza? This occurs when the dough isn't given sufficient time to ferment and mature. With its distinctive preparation, Neapolitan pizza offers better digestion and greater satisfaction.

Another distinguishing feature of Neapolitan pizza dough is that it originates from a 'mother' dough. Our dough hails from an 80-year-old yeast strain, integrated into every batch we make. By incorporating a part of our mother dough into each new batch (instead of fresh yeast, as some pizzerias do), we achieve a superior crust—soft yet crispy, thin yet slightly chewy—a perfect Neapolitan pie.

Our commitment to quality extends to our ingredients. We use simple, natural ingredients, all imported from Italy's finest sources. When perusing our menu, you'll notice 'DOP' next to many ingredients. DOP stands for Denominazione d'Origine Protetta (or 'protected designation of origin' in Italian). This signifies that you're savoring only the best, most genuine ingredients in terms of flavor and origin. This is particularly significant for tomatoes, which is why we exclusively use DOP tomatoes from the San Marzano region of Italy.

So, what can you expect from our pizza? Simplicity. Authentic Neapolitan pizza features minimal ingredients and light toppings—no 'extra cheese' here. Don't fret if your pizza shows some charring; it's a hallmark of Neapolitan pizza. Your pie will have a slightly charred crust with a high border, known as 'cornicione' or 'frame.' We don't slice our pizza; it's served whole to preserve its integrity and prevent sogginess. However, if you prefer it sliced, just let us know.