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La Piazza Al Forno is a brick oven pizzeria napoletana and italian kitchen

Pizza-a word that is known all over the world, from Phoenix to New York City, from Europe to Asia. It is a word used to describe many different products. Anything from deep dish, to cracker crust, to stuffed crust, or whatever you prefer - it's all there. However, the meaning of the word "Pizza" has been misunderstood over the years. "Pizza" only means one thing. It is Neapolitan. The definition of the word and the product. The word itself comes from a Neapolitan slang for the pronunciation of the word "Pita." The history of pizza can be traced back 2,000 years to a flatbread baked in Pompeii. This is the same pizza being cooked in wood fired brick ovens in Naples today.

 

At La Piazza Al Forno, we use the same methods and ingredients, from San Marzano Tomatoes and Double "00" Flour for our homemade dough, and House Made Mozzarella on every Pizza prepared and baked to order in our wood fired brick oven. So that being said, while the square, round, extra thick or stuffed dough may be what you're used to, it's just not Pizza.

 

 

Associazione Verace Pizza Napolitana Pomodoro San Marzano Dell'Agro Sarnese-Nocerino Denominazione De'Origine Protetta Caputo Antico Molino - La Farina di Napoli Mozarella Di Bufala

 

See us on the Food Network See us on the Food Network Napolitana Certification Logo / Graphic

 

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