About Pizza:90
Pizza90 is nothing like other pizza places in California. Our pizzas are just like the ones served in Naples, Italy! In fact, our Cheese, San Marzano Tomatoes and even our Ovens are all directly imported from Italy. We also use “00” style flour, make our own dough daily, and hand toss each pie while you watch! The pizza is finally put into our awesome wood burning ovens at over 900 degrees!
Not only that, we pride ourselves on our team of highly trained and certified pizza makers, “pizzaiolos”, who build your dream pizza before your eyes and invite you to pair it with our exceptional hand-selected craft beer menu. We are located in multiple locations in Southern California.
Trained by Master Pizzaiolo, Francesco Savenetti, our team is well-versed in the traditional Neapolitan pizza-making style, and in only 90 seconds can provide you with a truly authentic, delicious pie using our beautiful 900 degree wood-fired oven. For those of you looking to stick to veggies – we’ve got you covered with our fresh and flavorful salad menu.
Welcome to Pizza:90 – You’ll think you’ve died and gone to Italy.
Not only that, we pride ourselves on our team of highly trained and certified pizza makers, “pizzaiolos”, who build your dream pizza before your eyes and invite you to pair it with our exceptional hand-selected craft beer menu. We are located in multiple locations in Southern California.
Trained by Master Pizzaiolo, Francesco Savenetti, our team is well-versed in the traditional Neapolitan pizza-making style, and in only 90 seconds can provide you with a truly authentic, delicious pie using our beautiful 900 degree wood-fired oven. For those of you looking to stick to veggies – we’ve got you covered with our fresh and flavorful salad menu.
Welcome to Pizza:90 – You’ll think you’ve died and gone to Italy.
We combine the slow levitation method to produce our homemade dough, all natural ingredients with San Marzano Tomatoes, Fior Di Latte, Fresh Basil and the Blast-Cooking process of our wood burning oven to lock in flavors, natural aroma and moisture. This gives the pizza a soft and digestible crust, which is the signature style of a true Napoletana Pizza.
Our genuine Neapolitan pizza dough consists of Imported Flour “00” from Italy, natural yeast, Mediterranean sea salt and water. The dough is kneaded with a fork low-speed mixer Imported from Italy. The dough is then formed by hand into “dough balls” and is set to rise for 24 hours.
The pizza is baked for 90 seconds at 900 ° in our wood-burning oven, with handmade bricks from Vesuvius volcanic sand in Napoli. This 6000 lb. oven was built in Napoli by a 3rd generation craftsman pizza builder and shipped across the Atlantic Ocean through the Panama Canal to our Pizza90 locations in the United States.
Our genuine Neapolitan pizza dough consists of Imported Flour “00” from Italy, natural yeast, Mediterranean sea salt and water. The dough is kneaded with a fork low-speed mixer Imported from Italy. The dough is then formed by hand into “dough balls” and is set to rise for 24 hours.
The pizza is baked for 90 seconds at 900 ° in our wood-burning oven, with handmade bricks from Vesuvius volcanic sand in Napoli. This 6000 lb. oven was built in Napoli by a 3rd generation craftsman pizza builder and shipped across the Atlantic Ocean through the Panama Canal to our Pizza90 locations in the United States.
Neapolitan Pizza
Neapolitan pizza, or pizza Napolatena as it is sometimes referred, is a variety of pizza that originates from the home of pizza – Naples, Italy. They key to an authentic Neapolitan pizza is that they are made from a select number of the freshest ingredients: a thin crust topped with raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil.
And unlike many conventional pizzas you buy from a pizza joint, one of the defining characteristics of a Neapolitan pizza is that there is often more sauce than cheese, leaving the middle of your pizza wet, making it difficult to be served by the slice. This means that Neapolitan pizzas are generally prepared in a size of about 10-12 inches.
Another characteristic of the Neapolitan pizza is that they are cooked using a blast-cook method in a wood fired pizza oven. The extremely high temperatures (800°F-900°F) and a bake time of no more than 90 seconds, make the Neapolitan pizza characteristically flavorsome, and deliciously crunchy with every bite.
And unlike many conventional pizzas you buy from a pizza joint, one of the defining characteristics of a Neapolitan pizza is that there is often more sauce than cheese, leaving the middle of your pizza wet, making it difficult to be served by the slice. This means that Neapolitan pizzas are generally prepared in a size of about 10-12 inches.
Another characteristic of the Neapolitan pizza is that they are cooked using a blast-cook method in a wood fired pizza oven. The extremely high temperatures (800°F-900°F) and a bake time of no more than 90 seconds, make the Neapolitan pizza characteristically flavorsome, and deliciously crunchy with every bite.
Pizza as you know it today was invented in the late 18th century in Naples, Italy, by baker Raffaele Esposito who worked at the Naples pizzeria “Pietro… e basta così. Although flatbreads had existed well before then, they were never topped with tomatoes – a defining characteristic of pizza.
The Margherita pizza, which is now known as the classic Neapolitan-style pizza, was first prepared in 1889 for the royal visit of King Umberto I and Queen Margherita of Savoy to the city of Naples. To welcome them, Esposito baked them a pizza named in honor of queen Margherita, whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves).
The Margherita pizza, which is now known as the classic Neapolitan-style pizza, was first prepared in 1889 for the royal visit of King Umberto I and Queen Margherita of Savoy to the city of Naples. To welcome them, Esposito baked them a pizza named in honor of queen Margherita, whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves).
