ABOUT
While traveling in the late 2000s, founder Brion Voges had a life-changing encounter with Neapolitan pizza. Recognizing the pizza’s absence in Chattanooga, he teamed up with his father-in-law, the seasoned food industry expert, Jim Richards, with the shared ambition to bring this unique pizza experience to our community. Seeking to hone his craft, Brion trained under Roberto Caporuscio, renowned owner of Kesté in NYC and president of the APN (Associazione Pizzaiuoli Napoletani).
Under Caporuscio’s guidance, Brion delved into the fundamentals of Neapolitan pizza-making, mastering the art of dough preparation, dough pressing, and the artful cooking process. This marked the beginning of his profound pizza education. Over the course of the past seven years, FIAMMA Pizza has continuously evolved and grown. Brion Voges and his dedicated team have acquired invaluable knowledge and skills, incorporating them into the FIAMMA experience that is part of the vibrant Chattanooga restaurant scene.
History in the Baking
With roots that trace all the way back to Naples, Italy during the 18th century, Neapolitan pizza is the oldest style that continues to delight us today. Even though the variety originated in the 1700s, it was in 1889 when Raffaele Esposito crafted a pizza adorned with the colors of the Italian flag. This red, white, and green pizza was made as a tribute to Queen Margherita of Savoy. This iconic creation soon gained fame as the Margherita pizza, becoming one of the most popular kinds of Neapolitan pizza, etching the variety’s place in culinary history as a timeless classic.
Neopolitan Pizza
- They boast a simple dough crafted with only water, flour, salt, and yeast—no sugar or oil.
- Their crusts are delicately thin.
- They bake in 60-90 seconds in a wood burning oven.
Sicilian Pizza
The Sicilian pizza holds the prestigious title of being the grandfather of deep dish pies, serving as the inspiration for both the renowned Chicago and Detroit-style pizzas. Hailing from the island of Sicily, off the coast of Italy, this pizza tradition has stood the test of time. We proudly craft Sicilian pies using the finest high-quality 00 flour, and bake them in a traditional oven using deep dish pans.
Despite their substantial thickness, our Sicilian pies are surprisingly light and fluffy. This is achieved by incorporating ample air into the dough during the preparation process and results in a delightful combination of a thick crust with a texture that effortlessly melts in your mouth. Our commitment to authenticity and tradition ensures that our Sicilian pies cater specifically to deep dish enthusiasts, providing them with an exceptional culinary experience that remains faithful to its origins.
Bufala
Bufala, also known as “Buffalo mozzarella” (in Italian: mozzarella di bufala), is a type of mozzarella cheese that is crafted using milk from water buffalo. Buffalo milk stands out as the thickest, richest, and creamiest of all milks. It boasts double the fat content of cow’s milk, imparting a distinct indulgence to the cheese. The inherent qualities of buffalo milk lend a luxurious texture and a heightened flavor profile to the final cheese product, elevating it to a level of excellence that is celebrated by cheese connoisseurs worldwide.
San Marzano Tomatoes
00 Flour
Our Oven
Neapolitan style pizza is traditionally baked in distinctive wood-burning ovens at very high heat. At FIAMMA, we use authentic Acunto ovens, hand-crafted in Naples, Italy. They burn oak and achieve temperatures of up to 900 degrees. The intense heat is responsible for imparting the iconic “char” or dark spots that characterize Neapolitan pizzas. These charred spots add a unique touch to the pizza, enhancing its flavor and creating a visually appealing contrast. It’s only through the use of these ovens that we are able recreate the authentic taste and experience of this timeless culinary tradition.
