The story of Neapolitan pizza started long before we were here. The traditional technique of Neapolitan pizza is what attracted us to this style. One of our founders, Brion Voges, first fell in love with Neapolitan pizza while living in Atlanta. The unique and classic taste of the pizza lead him to dive deeper into it’s history.
Neapolitan pizza can trace it's roots back to the 1800s and uses very specific ingredients, dough, and cooking methods. This tradition led Brion to bring up the idea of starting a pizzeria with his father-in-law Jim Richards, a veteran of the food industry. After a few years of planning, Brion went to study with Roberto Caporuscio, owner of Kesté and president of the US chapter of the APN (Association of Neapolitan Pizza Makers). Basically, pizza school. Brion spent 4 hours every morning for days just learning to make the crust. His teachers made sure he knew the subtlety of this style of pizza. Keeping as much air in the dough as possible to keep its light quality, Cooking the pizza at the correct temperature to gain the charring on the dough, a trademark of Neapolitan pies.
The passion was solidified. Brion and Jim then set out to build FIAMMA Pizza Company. A brand built on family, tradition, and real food. Neapolitan pizza is based on an old tradition and at FIAMMA we are proud to be in that tradition everyday. Using the freshest ingredients, imported flour, and cooking in our Acunto wood burning oven (that we got from Naples, Italy) we work to bring our customers delicious food.
we are proud to serve pizza with heritage, and to share that heritage with you and yours.