Pizzaiolo, il mio amore

NOVO forno

A ball of dough rests, full of potential energy. It has been aging for three days; it waits for the Pizzaiolo, or pizza maker, to come and shape it into the thing it will become: the Neapolitan pizza.

Neapolitan pizza, from Naples, was considered peasant food. It was made with local, seasonal ingredients and baked in a wood-fired oven. Some of the popular toppings of the time were fresh tomatoes, olive oil, basil, sea salt, and buffalo milk Mozzarella. It is said that the salt from the local waters is what makes Neapolitan pizza so special – some New York pizzerias even claim to use imported sea salt in their pizzas!

NOVO Pizzeria Carmine

The Pizzaiolo approaches his dough, knowing he will shape it into a delicious pizza for a very lucky diner. Once it is shaped into a rough circle, it is topped with fresh toppings and baked in the wood fired oven. At NOVO Pizzeria, Carmine and Petra are the Pizzaioli who create the incredibly flavourful pizzas for you and your guests. The Pizzaioli are trained extensively to the exacting standards of their mentors. The two Pizzaioli bring unique styles to their creations at NOVO; infusing passion and integrity into every pizza they create. Next time you are enjoying pizza at NOVO, you can watch the Pizzaioli bring their creations to fruition through the open kitchen!

At NOVO, the pizzas use DOP certified ingredients whenever possible. The DOP, or Denominazione di Origine Protetta (literally “Protected Designation of Origin”), is an Italian trade group that certify the authenticity of the ingredients — for example, NOVO uses DOP certified San Marzano tomatoes, “00” Caputo flour, and San Remo Extra Virgin Olive Oil for their pizzas. Other DOP ingredients for pizzas are Burrata, Mozzarella, and Prosciutto. Why does the DOP designation matter? The authentic, hand-crafted ingredients, fresh from Italy, make a huge difference in the flavour and quality of the pizza.

The Pizzaiolo places his pizza creation in the oven, using a giant wooden paddle called a peel. It is only a few minutes away from your table. The wood-fired oven bakes the pizza extremely quickly; creating a bubbly, slightly charred edge and delightfully tender interior. However you eat it – folded or cut into pieces or ripped into chunks – know that your pizza is indeed a hand-crafted work of art.