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Puts a sourdough pizza Pizza Pizzeria + Aperitivo on another level. Customers can get the first taste Pizzas Pizza dough made with natural yeast – created by a fermentation process of three to five days–Starting with the pizzeria’s soft opening Wednesday at Piper Crossing, where Airport-Pulling meets Immokalee Road in North Naples.
Southwest Florida’s first Pizza It’s only the second location for the award-winning pizzeria concept, which was opened in Philadelphia in October 2020 by two self-proclaimed pizza nerds, Vinnie Gallagher and David Lubrano, who joined forces after meeting at the International Pizza Competition in Atlantic City.
After rave reviews, their little pizzeria in Philly as soon as He grew up Popular and sold went out of Pizzas Many days. Pizza He has a new philosophy. “We try not to use anything frozen, We make everything fresh, we do it ourselves. Lubrano said. To meet the demand, they had to add a large cooling room for the fermentation of the dough. “Right now, there are still Fridays and Saturdays where we can sell out, but it doesn’t happen very often,” he said.
with “Crush the process,” as the pizzeria’s tagline; The yeast is the foundation. Pizzas Operation. Creating yeast is a science.
“The way we do it is by making flour and water and a few hours, 12 hours, even 24 hours of pre-mixed yeast, it varies,” Gallagher said. “You have a lot of wiggle room in determining what that pre-ferment looks like. We do this pre-ferment the day before, in our case 18 hours to 24 hours before, and then in the morning we take that pre-ferment and add it to our flour and water. We use that to leaven the dough.
During the outbreak, people were more familiar and knowledgeable about yeast bread. Gallagher THe Fermentation Process breaks a A lot of complex carbohydrates and sugars so it can be digested a little more. “It adds a lot fragrance, a lot of mouthfeel, things like that, so you can get different flavor profiles depending on the type of pre-fermentation you use. “To really help us get what we want — how to mix it, how to handle it, how to slice and dice it, how to roll it out, how to bake it.–We play with many things. Now we are mixing four different powders. In addition to our pre-fermentation, our dough has a longer maturation process, which can now take three to five days.
Taking into account the difference in climate between Philadelphia and Naples, the process of making flour was adjusted. They have potential. Relying on a more consistent product here. “In Philly, temperatures are now in the 20s to 30s during the day. We don’t use our AC all day because it’s impractical when the temperature drops and it gets cold. So, the temperature in the Philly store fluctuates a lot,” Gallagher said. It’s so hot here in Florida that we have the AC running constantly, so I already know what my room temperature is. Temperature of powder This is going to happen. So, many variables here are controlled. It’s really great. When it comes to water diversity, it’s one of the most important elements, so here we’ve invested in a pretty cool water filtration system to bring out a lot of diversity.
One of the pizzeria’s partners, who has been coming to Naples since the 1980s and wants to retire here, found commercial spaces here for the couple to check out. “We thought this place had potential,” Lubrano said. “We’re very happy to be here.”
Both Gallagher and Lubrano had a long journey before they came to peace with pizza They met in 2019 when they were on the same stage at a pizza contest in Atlantic City.
David’s way is practically gone. Pizza was truly his destiny, as it was for his father, brothers, uncles and cousins. “My dad owned a restaurant on Long Island for 20 years,” he said. I was born in New York but moved back to Italy when I was 4 to a Neapolitan pizzeria. While his father is famous for his Philly cheesesteak, the younger Lubrano grew up doing chores in a pizzeria kitchen. “I started working there at a young age and fell in love with the business,” he said. It was normal to be in the restaurant business Where he grew up Monte di Procida, a coastal site in southern Naples, Italy. Lubrano He was a pizza chef in Austria, Spain and New York before finally moving to Philadelphia.
Gallagher got into the pizza business by being in San Francisco, where naturally leavened dough bread was available, and started making dough for a wood-fired Neapolitan-style pizzeria. “Making 2,000 pounds of dough a day, like 200 or 300 pizzas, you get good at something pretty quickly,” Gallagher said. “So I took this kind of hands-on experience and went down a deep rabbit hole of knowledge-seeking, and I read anything and everything from biology and chemistry to theory and what happens. That kind of stuff.”
After Gallagher won In the Atlantic city of the Neapolitan division competition, the two talked and exchanged numbers. Gallagher was on his way back to Philly and Lubrano was in Philly. “We became friends and to get A beer and talk Always about pizza,” Lubrano said. “I wanted to open a small shop and he wanted to start a food truck. in order to, Since we both love pizza and talk about it all the time, we thought why not put the two together and give it a try. Thank God everything is done.
Trying to recreate in Naples the sAmen Their process in Philly, TIt’s an aperitif Room Pizza It offers beer and wine, but not at first. Add this feature in one month. “Aperitivo is basically happy hour in Italian,” Lubrano said. “We’ve added a small section to the menu with very small bites—a plate of olives or an anchovies or a burrata with sesame oil and a small loaf of focaccia bread that we make in-house. Only small things Just when you leave work And if you don’t feel like having a whole cake, get a very small bite with a beer. Because we only make one size cake and it’s 16 inches.
Pizzabasically, it is Italian word b Gathering to eat pizza, Lubrano said. It symbolizes people coming together to eat pizza, which can be any occasion, he said. “Basically, any occasion is a good occasion for pizza, I always say.”
Pizzas Menu also includes asix sandwiches, Four salad and Four delicious dishes Homemade a Space It was Mangino’s Pizza Bar for several years before closing in April.. The pizzeria It has about 40 overall with 16 out one under Covered Footpath. That Piper Crossing is connected to several other local restaurants, including Fernandez’s The Bull Cuban Cafe, Jimmy P’s Burgers and more, Patinella’s Chicken Grill and House of Omelettes.
“It’s like a restaurant,” Lubrano said. “We’re not really in competition with anyone here. We can support everyone very much and everyone here supports us. ”
Pizza1201 Piper Blvd., Suite 17, will be open They tentatively plan to extend the working hours from 11 am to 8 pm daily. Season.
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