The Anatomy of a Perfect Pizza
The flour used to make our dough comes directly from the Caputo Mill in Italy, a family-owned and operated business for decades.
This specially formulated flour is free of enzymes and additives, and is packed with protein. Only natural ingredients – yeast, water, and salt-are added to the flour to form the dough. It’s leavened for a day or two, then forms the basis for one of our perfect pizzas.
At Cavalli Pizza, we use only fresh San Marzano tomatoes. Named for the region in which they are grown, these long, beautiful, bright red tomatoes taste even better than they look.
They have less sugar and fewer impurities. In fact, these tomatoes are so delicious, we only add salt and pepper to create a fresh, tangy, all-natural sauce. No fillers or preservatives are anywhere to be found – just great taste.
A Cavalli pizza is topped with only the freshest mozzarella. Our Mozzarella di Bufala (imported from Italy) is made from water buffalo’s milk, and the Fior di Latte (sourced locally) is made from cow’s milk. Both are incredibly fresh and flavorful, not sodden and greasy like the cheese you might get on a typical pizza.
These cheeses also do a great job of withstanding the 900 degrees of our pizza ovens without burning.
The forno seals in authentic Italian flavor and creates the flame blackened blisteres on the crust that are characteristic of a real Neapolitan pizza.
Our ovens are brick, and are able to reach temperatures in excess of 900 degrees, cooking our pizzas in just a couple of minutes.
We use only wood to fuel our ovens, which imparts a clean, slightly smoky flavor to our pizza.