Photo by Mark Boughton
90 seconds in an 800 degree fire for the Neapolitan pizza.
Photo by Mark Boughton
Chef Giosa expertly stretches the dough made with 00caputo flour for the thin Neapolitan crust.
Photo by Mark Boughton
Best eaten straight from the oven, the blistered bulbbly crust holds traditional Margherita toppings; pureed San Marzano tomatoes, mozzarella di Bufala and fresh basil.
Photo by Mark Boughton
Owner, Mehrdad Alviri
Photo by Mark Boughton
Certified master pizzaiolo, Giovanni Giosa trained in Naples to be able to make VPN pizza at Porta Via.
