Frequently Asked Questions About Pizza Salvatore

Neapolitan pizza differs fundamentally in dough preparation, cooking method, and ingredient selection. The dough uses only four ingredients: flour, water, salt, and yeast, with no oil or sugar added. It ferments for at least 24 hours, creating complex flavors and an easily digestible crust. The pizza cooks in 60-90 seconds at 800-900°F in a wood-fired oven, creating a soft, pliable center with a slightly charred, puffy exterior. Neapolitan pizzas are smaller (11-12 inches) than American pizzas, use San Marzano tomatoes and fresh mozzarella rather than aged cheese, and feature minimal toppings to let each ingredient shine. The result is a lighter, more delicate pizza that's eaten with a fork and knife rather than by hand.

Yes, we offer both gluten-free and vegan options, though we're transparent about the limitations. Our gluten-free crust is made from a blend of rice flour, tapioca starch, and potato starch, prepared in a dedicated area to minimize cross-contamination. However, we cannot guarantee 100% gluten-free preparation as our kitchen handles wheat flour extensively. The gluten-free pizzas cook on separate pans at slightly lower temperatures (750°F) for about 5-6 minutes. For vegan customers, we offer cashew-based mozzarella made in-house and ensure our tomato sauce contains no animal products. We have six fully vegan pizza options, and our staff can modify many dishes to accommodate vegan requirements. We also offer whole wheat crust as an alternative to our traditional 00 flour dough.

During typical service, expect 15-20 minutes from ordering to receiving your pizza at your table. Each pizza takes 70-85 seconds to cook, but we prepare them one at a time to ensure optimal quality. During peak hours (Friday and Saturday evenings, 6-8 PM), wait times can extend to 25-35 minutes as our single oven can only accommodate two pizzas simultaneously. We don't pre-make or partially cook pizzas because the dough begins to degrade within minutes of being stretched. For takeout orders, we recommend calling 30 minutes ahead. Large groups should note that if six people each order a different pizza, the last pizza will come out about 15 minutes after the first, though we try to time things so everyone receives their food within a reasonable window.

Our pricing reflects the quality of ingredients and labor-intensive traditional methods. San Marzano DOP tomatoes cost $4.50 per 28-ounce can compared to $0.80 for standard canned tomatoes. Our Caputo 00 flour runs $42 per 55-pound bag versus $15 for standard bread flour. Fresh mozzarella costs $6.20 per pound compared to $2.80 for pre-shredded low-moisture mozzarella. Beyond ingredients, our dough requires 24-48 hours of fermentation with temperature monitoring, our wood-fired oven consumes $80-100 in oak wood daily, and each pizza maker trains for 6-12 months before working independently. According to the Bureau of Labor Statistics, food costs represent about 28-35% of menu prices for full-service restaurants. We also maintain lower table turnover rates because authentic Neapolitan pizza is meant to be savored, not rushed.

We generally don't offer half-and-half pizzas because authentic Neapolitan pizza is designed as a complete flavor composition, and splitting pizzas disrupts the balance and cooking characteristics. The different toppings release moisture at different rates, affecting crust texture. However, we do accommodate reasonable modifications: adding or removing ingredients from existing pizzas, adjusting spice levels, or requesting extra basil or olive oil. We're happy to substitute ingredients for allergies or dietary restrictions. For groups wanting variety, we recommend ordering multiple whole pizzas and sharing, which is the traditional Italian approach. Each pizza serves one person as a main course or can be shared as part of a larger meal with appetizers and pasta. We find this approach lets everyone experience each pizza as intended while still trying multiple varieties.

We burn exclusively seasoned oak wood that's been dried for at least 18 months to reduce moisture content below 20%. Oak burns at consistent temperatures between 850-900°F, produces minimal smoke once established, and imparts a subtle, clean flavor without overwhelming the pizza. We avoid softwoods like pine or cedar, which contain resins that create acrid smoke and uneven heat. The wood burns in a separate chamber to the side of the cooking floor, with flames licking across the oven dome to create radiant heat. We go through approximately 40-50 pounds of wood per service, maintaining the fire continuously during operating hours. The wood-fired method creates a different heat profile than gas or electric ovens: intense radiant heat from above, conductive heat from the stone floor below, and convective heat from the air, cooking the pizza simultaneously from multiple directions and creating those characteristic charred spots.