What's actually in it

Neapolitan pizza has about eight ingredients. That's the whole idea. There's nothing to hide behind, so each one has to be right.

The dough is flour, water, salt, and lievito madre — a sourdough starter we keep alive ourselves, not commercial yeast. It cold-ferments for 48 hours before we stretch it. That's what gives the crust its flavor and makes it easy to digest. The flour is Italian, milled for this style of pizza. No sugar, no oil, no dough conditioners.

The tomatoes are DOP San Marzano. Salt and basil is the only thing we add.

The Parmigiano Reggiano and prosciutto di parma are DOP as well. If an ingredient comes from a protected region of Italy and we can get it here, we use it.

The fresh mozzarella is the one core ingredient we don't import. Fresh mozzarella has a shelf life measured in days, so it can't make the trip from Italy.

What you won't find: a cup of shredded cheese per pizza, sauce sweetened with sugar, or dough that came off a truck frozen. A slice of ours is lighter than what most people think of as pizza because there's simply less in it.