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Neapolitan Pizza Guidelines [split from LA]


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Neapolitan Pizza Guidelines [split from LA]

Porthos | | Apr 23, 2011 09:23 PM

(Note: This thread was split from the LA board at: -- The Chowhound Team)

Real Mozzarella doesn't make great pizza. It doesn't merge with the crust; instead, it ends up in gloopy flat balls. That's why you don't see a whole lot of Neapolitan pizza outside of Naples


Just trying to inject a little fact into this horribly incorrect statement. Over the past few years, NYC and SF have undergone a neapolitan pizza renaissance. In NYC, Una Pizza Napoleatana started the craze and now you have the likes of Motorino and Keste amongst many others. Lombardi's, the oldest pizzeria in the US, has been using real mozzarella since the beginning of US pizza history. In SF, A16 kicked off the west coast Neapolitan pizza movement and was quickly joined by Pizzeria Delfina and now Una Pizza Napoleatana (having moved from NYC). LA, was slow on the uptake, but now Pizzeria Ortica, Pizza e Vino, and Antica Pizzeria are making neapolitan pies in socal.

Pizzeria Bianco in Arizona, what some consider the best pizza in the US of A, uses fresh mozzarella on their pies. Keste and Motorino; A16 and Delfina are all contenders for top pizza in their respective cities. I would venture to say that many people like neapolitan style pizza and fresh mozzarella on their pies.

The statements that "you don't see a whole lot of Neapolitan pizza outside of Naples" or that "real Mozzarella doesn't make great pizza" couldn't be further from reality and is just embarassingly wrong. It's just that LA is a bit slower in appreciating the neapolitan pie--often confusing the wet center for being "uncooked" or "raw". Just like you'll hear complaints that traditional edomae sushi isn't "juicy" enough because it doesn't have enough ponzu sauce a la Sasabune. Sad.

Pizzeria Ortica
650 Anton Boulevard, Costa Mesa, CA 92626

12400 Wilshire Blvd Ste 150, Los Angeles, CA 90025

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