our neapolitan (napoletana) pies come from the tradition of naples, italy. the first style of pizza, neapolitan, was created around the 1800s using fine ingredients and specific techniques to achieve the right flavor. neapolitan pies are cooked in a wood burning oven, but not just any oven. our oven is an acunto oven, made in naples, italy, it reaches temperatures of up to 800 degrees. the high temperatures of the oven create the signature 'char' (dark spots) on the pizza. our pies are around 13-14 inches and are pressed to create the perfect light, airy crust.
the techniques of neapolitan pizza are strict to keep in the tradition. our sauce is made using only san marzano tomatoes, the crust is created using fine imported 00 flour. and we top our pies with bufala mozzarella, made from water buffalo milk. at fiamma, we adhere to these guidelines keeping authenticity at the forefront of our techniques to create the most delicious pizza!
sicilian pizza is the grandfather of deep dish pies. both chicago and detroit style pizzas come from the sicilian style. the sicilian pizza tradition comes from the island of sicily, off the coast of italy. our sicilian pies are made of the same high quality 00 flour and are cooked in a traditional oven in a deep dish pan. these pizzas are square and cut into 6 square pieces. despite their thickness, our sicilian pies are full of air making them light and fluffy. still authentic and traditional, our sicilian pizzas offer a rich dining experience for clients who enjoy deep dish pies!