In this week's cafe review of Memorial-area Pizaro's Pizza Napoletana, we take a look at the artistry pizzaiolo (and owner) Bill Hutchison puts into every pie he makes.
|Photos by Leonel Nerio|
|See more photos of Pizaro's ovens and pizzaioli in this week's slideshow.|
Part of that aesthetic emphasis is a product of the type of pizzas Hutchison makes at his restaurant: Pizza Napoletana, a style of pizza and its associated traditions from Naples, Italy. The international Associazione Verace Pizza Napoletana and its U.S. partner Verace Pizza Napoletana (VPN) Americas are the main organizations behind promoting and preserving the heritage of this Naples-bred pizza.
But there's more to making a Napoletana-style pizza than just embracing its heritage.
"In fact, the Italian government has created a special 'DOC' certification that it gives to restaurants that adhere to the strict official standards," writes Peter Reinhart in his book American Pie: My Search for the Perfect Pizza. "If you want DOC designation, you need to use Italian '00' dough and buy all of the approved tomatoes and cheeses."
The result is what many pizza connoisseurs agree is the best and most authentic style of Italian pizza -- but not one that many American consumers, especially Houstonians, are familiar with.More »