“OO”+H2O+LOVE+YEAST+SALT

Evan Lambert and Robert Tredinnick’s newest project. True pizza napoletana is an art that begins with an exact process. We start with quality flour from Italy that is milled to a fine consistency known as “00”. Then, hydration takes place by adding water at a 60% ratio of flour to water by weight. A nice dose of love is next followed by an exact amount of fresh yeast and sale marino (sea salt). Patience is next as we rest the dough for a day aka 24 hour fermentation. A pinch of mastery comes next as the dough is stretched with a gentle touch serving as a canvas for tomatoes from San Marzano, fresh mozzarella cheese, EVOO and basil. 1000 degrees and 60 seconds is all it takes to offer you pizza at its very finest.

This is La Vera Pizza Napoletana!