Two guys and an idea for a pizza place…
The story of Neapolitan pizza started long before we were here. One of our founders, Brion Voges, first discovered Neapolitan pizza while traveling.
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 research & 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. Here he learned the subtlety of this style of pizza. Keeping as much air in the dough as possible to keep it's light quality, cooking the pizza at the correct temperature to gain the charring on the dough.
The passion was solidified.
Brion and Jim then set out to build FIAMMA pizza company. A brand built on family, tradition, and real food. Along side our Neapolitan pizzas we serve Sicilian pies, the grandfather of Chicago & Detroit deep dish pizzas. as well as fresh salads and sandwiches.
We are proud to serve pizza with heritage, and to share that heritage with you and yours.
(423) 713 - 7742
405 North Market Street
open everyday 11a-10p
Bubbles + cheese, yes please…
The first style of pizza ever was Neapolitan, created around the 1800s. Neapolitan pies are cooked in a wood burning oven, but not just any oven. Ours is an Acunto oven made in Naples, Italy. It reaches temperatures of up to 800 degrees. The high temperature of the oven creates the signature 'char' (dark spots) on the pizza.
To keep in the tradition our sauce is made using only San Marzano tomatoes and the crust is created using imported 00 flour. We top our pies with bufala mozzarella, made from water buffalo milk. At FIAMMA, we are keeping authenticity at the forefront of our techniques to create the most delicious pizza!
Take a deep (dish) dive…
Sicilian pizza is the grandfather of deep dish pies. Both Chicago and Detroit style pizzas come from the Sicilian style. This 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 using a deep dish pan. Despite their thickness, these pies are full of air making them light and fluffy. Still authentic and traditional our Sicilian pies are for deep dish lovers!
The story of margherita pizza…
While visiting Naples with her husband, Queen Margherita of Savoy grew tired of eating the french food that was served in the palace. She summoned the best pizza maker (pizziaolo) in Naples, Raffaele Esposito.
Esposito prepared the queen three pies, the last being a tomato and mozzarella pizza with olive oil & basil, representing the colors used in the Italian flag.
The queen loved it so much that she sent a letter of compliments.
Esposito was so proud that he named the pizza after her.
And the margherita pizza was born!