Stuzzi Opening in Early June
I talked to part-owner Peter Caserta this weekend and he told me that the opening date for Stuzzi will be on June 7th. Stuzzi is the new pizza place on the corner of Belmont and Ellwood (the old 1 North Belmont). Stuzzi will feature Pizza Napoletana, which is a diversion from the NY Style that most […]
I talked to part-owner Peter Caserta this weekend and he told me that the opening date for Stuzzi will be on June 7th.
Stuzzi is the new pizza place on the corner of Belmont and Ellwood (the old 1 North Belmont). Stuzzi will feature Pizza Napoletana, which is a diversion from the NY Style that most of us are used to. While he says that he has no more reservations available for the early weekends, he assured me that he is leaving spots available for “people in the neighborhood.”
If you want a tour of place, you might be able to catch Peter early evenings or on Saturday. He loves bringing people in and telling them about the product.
Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.
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