The wood-fired

pizza at Firehouse

On the subject of "La Vera Pizza"

the "real", wood-fired Neapolitan pizza,

Marlena de Blasi, author of Regional

Foods of Southern Italy, writes:

"It is a primitive, wood–baked bread, a blistered, scorched communion splendid with tomatoes and oil and a crush of herbs. It is unforgettable."

Pizza Napoletana,  according to thee Associazone Verace Pizza Napoletana, the certifying organization for "La Vera Pizza" is characterized by:

"a raised crust of golden color… soft to the touch and taste. The consistency should be soft, elastic, easily foldable… with a characteristic taste deriving from the crust… The pizza, at the end of the cooking process, will emanate a characteristic aroma, at once perfumed and fragrant."

Thus, it is not intended to be a crisp crust pizza, but rather a subtle blend of textures; the blistered, slightly crispy cornichone, or outer rim of dough, the lightly charred bottom, and the silky cloud-like texture of the interior .  Simple toppings of San Marzano tomatoes, fresh mozzarella, fresh herbs and perhaps home-made sausage complete the picture. 

If you are familiar with Neapolitan pizza expect the best. If you are not familiar with this style, or happen to be a fan of "crispy" or thick-crust pizza, approach ours with an open mind and a sense of adventure. In either case, you will not be disappointed.