Authentic Neapolitan Pizza Made the Traditional Way
The Art of True Neapolitan Pizza Making
Pizza Salvatore honors the centuries-old tradition of Neapolitan pizza making, a craft that dates back to 1889 when Raffaele Esposito created the Margherita pizza for Queen Margherita of Savoy. Our approach follows the strict guidelines established by the Associazione Verace Pizza Napoletana, which requires specific ingredients, temperatures, and techniques to achieve authentic results.
Every pizza begins with our naturally leavened dough, which ferments for a minimum of 24 hours at controlled temperatures between 64-68°F. This slow fermentation process develops complex flavors and creates the characteristic light, airy texture with a slightly charred exterior. We use Caputo 00 flour imported directly from Naples, combined with San Marzano tomatoes grown in the volcanic soil near Mount Vesuvius, and authentic Fior di Latte mozzarella from Campania.
Our wood-fired oven maintains temperatures between 800-900°F, allowing each pizza to cook in just 60-90 seconds. This intense heat creates the signature leopard-spotted crust while keeping the center soft and pliable. The high temperature caramelizes the natural sugars in the dough and creates those distinctive bubbles that characterize genuine Neapolitan pizza. According to the Smithsonian Institution, this style of pizza making has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity since 2017.
Beyond our classic Margherita and Marinara pizzas, we offer seasonal variations that incorporate fresh ingredients while respecting traditional methods. Our menu changes quarterly to reflect what's available from local farms and specialty Italian importers. You can learn more about our ingredient sourcing on our about page, where we detail our relationships with artisan producers across Italy and the United States.
| Characteristic | AVPN Standard | Pizza Salvatore Method |
|---|---|---|
| Dough Fermentation | 8-24 hours | 24-48 hours |
| Oven Temperature | 800-900°F | 850-905°F |
| Cooking Time | 60-90 seconds | 70-85 seconds |
| Dough Weight | 200-280g | 250g |
| Final Diameter | 11-12 inches | 11.5 inches |
| Crust Thickness (center) | 0.1-0.15 inches | 0.12 inches |
Our Italian Heritage and Family Recipes
The Salvatore family has been making pizza in the Campania region for four generations, starting with Nonno Giuseppe who opened his first pizzeria in Naples in 1947. After World War II, Giuseppe rebuilt his small neighborhood pizza shop and became known throughout the Quartieri Spagnoli district for his perfectly balanced dough and careful selection of ingredients. His son Antonio learned the craft starting at age seven, eventually expanding the family business to three locations across Naples by 1982.
When Antonio's son Marco immigrated to the United States in 1998, he brought with him not just recipes but an entire philosophy about food, community, and the importance of maintaining traditions while adapting to new environments. Marco spent five years working in Italian restaurants across New York and New Jersey before feeling ready to open his own establishment. He insisted on importing the same equipment used in Naples, including our custom-built wood-fired oven manufactured by Acunto in Sant'Anastasia.
Today, Pizza Salvatore represents the culmination of 75 years of family knowledge, passed down through careful apprenticeship and countless hours of practice. We maintain detailed notebooks documenting everything from optimal hydration percentages for different humidity levels to the subtle variations in tomato acidity across different harvest years. This dedication to continuous improvement while honoring tradition defines everything we do, from our pizza to our pasta dishes and seasonal specials.
Our commitment extends beyond just making great food. We've created a space where families gather, where first dates happen, and where regulars know they'll always receive a genuine welcome. The National Restaurant Association reports that independent restaurants like ours account for 70% of all restaurant businesses in the United States, and we're proud to be part of this diverse culinary landscape while bringing authentic Italian traditions to our community.
Menu Highlights and Signature Dishes
While pizza forms the heart of our menu, Pizza Salvatore offers a complete Italian dining experience with appetizers, salads, pasta dishes, and desserts all made from scratch daily. Our antipasti selection includes classic preparations like Caprese with heirloom tomatoes and 18-month aged balsamic, arancini filled with ragu and peas, and bruschetta topped with white beans and rosemary from our herb garden.
Our pasta program features eight rotating dishes made with fresh pasta prepared each morning. The cacio e pepe uses a technique Marco learned from a chef in Rome's Testaccio neighborhood, where the pasta water and Pecorino Romano create a silky sauce without any cream. Our Sunday ragu simmers for six hours with three types of meat, following a recipe that's been in the Salvatore family since the 1950s. Each pasta dish is portioned at 4-5 ounces of dried pasta or 6-7 ounces of fresh pasta per serving, following traditional Italian standards rather than the oversized American portions.
For those interested in exploring our full range of offerings, our frequently asked questions page provides detailed information about ingredients, preparation methods, and dietary accommodations. We've found that many customers appreciate understanding exactly what goes into their food, especially those with specific dietary requirements or preferences.
Seasonal specials allow us to experiment while staying true to Italian culinary principles. In autumn, we feature a pizza with roasted butternut squash, sage brown butter, and smoked mozzarella. Spring brings our asparagus and lemon pizza with ricotta and mint. These limited-time offerings let us showcase ingredients at their peak while introducing customers to flavor combinations common in Italy but less familiar to American diners. The USDA reports that seasonal eating can reduce food costs by 20-30% while maximizing nutritional value and flavor.
| Category | Number of Items | Price Range | Most Popular Item |
|---|---|---|---|
| Neapolitan Pizzas | 12 | $14-$22 | Margherita DOC |
| Antipasti | 8 | $8-$16 | Arancini Trio |
| Fresh Pasta | 8 | $16-$24 | Cacio e Pepe |
| Salads | 5 | $9-$14 | Panzanella |
| Desserts | 6 | $7-$10 | Tiramisu |
| Beverages | 25+ | $3-$9 | Italian Sodas |
Quality Ingredients and Sustainable Sourcing
Every ingredient at Pizza Salvatore is selected based on quality, authenticity, and whenever possible, sustainable production methods. Our San Marzano tomatoes carry the DOP (Denominazione di Origine Protetta) certification, guaranteeing they're grown in the designated region between Naples and Salerno in the volcanic soil that gives them their distinctive sweet flavor and low acidity. We receive shipments every six weeks directly from our supplier in Campania.
Our mozzarella comes from two sources depending on the application. For traditional Neapolitan pizzas, we use Fior di Latte made from cow's milk produced in Campania and shipped twice weekly to maintain freshness. For our Margherita DOC and special occasion pizzas, we use genuine buffalo mozzarella (Mozzarella di Bufala Campana DOP) made from the milk of water buffalo raised in designated areas of Campania and Lazio. The difference in flavor and texture is remarkable, with buffalo mozzarella offering a tangier, creamier profile.
For produce, we partner with three local farms within 50 miles of our location, supplementing with specialty items from Italian importers. Our basil comes from a hydroponic farm that supplies us year-round with consistent quality. During summer months, we source heirloom tomatoes from a fourth-generation farm that grows 23 different varieties. According to the Environmental Protection Agency, buying locally sourced produce can reduce transportation-related emissions by up to 5% of a restaurant's total carbon footprint.
Our olive oil is a single-estate extra virgin from Puglia, cold-pressed within 24 hours of harvest and shipped in temperature-controlled containers to preserve its peppery, grassy notes. We go through approximately 15 gallons per week, using it for everything from dough preparation to finishing dishes. The flour, as mentioned, comes from Caputo's Antimo mill, which has been producing flour specifically for pizza makers since 1924. These aren't just ingredients; they're the foundation of authentic flavor that can't be replicated with substitutes.