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World-Class Pizza in Delray? Scuola Vecchia Pizza E Vino


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World-Class Pizza in Delray? Scuola Vecchia Pizza E Vino

CFByrne | Feb 24, 2011 09:13 AM

Big news for S Florida pizza lovers! Scuola Vecchia Pizza on Atlantic Ave opens tonight.

I did some digging and this looks very exciting.

The owners have brought down Roberto Caporuscio from Keste Pizza on Bleeker Street in NYC to help open the place. (He was sitting in a staff meeting when I poked my head in this afternoon).

If you’re not familiar with Keste, it appears on many “Best Pizza in NYC” lists. I’ve been there and I agree.

As their website says: “It is also the official location in the USA for APN (Associazione Pizzaiuoli Napoletani) whose mission is to protect and preserve the Neapolitan pizza tradition and promote the art of pizza making.”

“The organization also certifies professional pizza makers in the tradition of Neapolitan Pizza.”

And I’m guessing that’s what is happening at Scuola Vecchia right now.

More: “The Associazione Pizzaiuoli Napoletani (the Association of Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water. Dough must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand. Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization. The pizza must be cooked on the surface of the oven (often made of volcanic stone), and not in any pan or container, with oven temperatures reaching at least 400-430° C (750-800° F). These ovens often have to heat up for hours before the first pizza is cooked.”

We’ll see very soon how the pizza turns out at Scuola Vecchia.

I’ve raised the bar pretty high here before they are even open – but I have high hopes!

522 E Atlantic Ave, Delray Beach, FL 33444
South side, between N and S bound Federal Hwy (opposite Colony Hotel)

PS: The photo is from Keste - for now that's the best I can do until I get one from here.

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