When the American Neapolitan pizza movement got into full swing during the last decade, the pioneers made pizza in the true Naples fashion. They built (or imported from Italy) the wood-burning dome ovens that reach temperatures of 800-1000 degrees, they used 00 flour, San Marzano tomatoes, Fior di Latte or Bufala mozzarella, and fresh basil. Those artisans set a new standard for great pies while introducing America to this traditional pizza of southern Italy.
Some of the first are still among the best – Forcella, Motorino, Paulie Gee, Zero Otto Nove. One of Philly’s top Neapolitan piemakers, Vetri, is attempting to expand regionally. So it’s not surprising that there would be several attempts to create a national chain of Neapolitan-ish pizzas.
By now, you’ve probably had the “fast casual” build-your-own personal pies which are frequently an imitation of a true Neapolitan, but with a wide range of non-standard ingredients. I’ve tried some of those and some other regional Neapolitan-ish chain pies, and they range from good to very good. The best I’ve experienced thus far was at Ecco in Anaheim, CA.
|Choose your ingredients|
Other pizzeria chains in this “Chipotle of Pizza” market include:
- 1000 Degrees Neapolitan Express
- Blaze Pizza (200+ locations with one soon in Anaheim)
- MOD Pizza (200+ locations in US and UK)
- ZAZA Fine Salad & Wood Fired Pizza (Arkansas)
- Snap Custom Pizza (6 Philly area locations)
- Sauce Pizza and Wine (15 locations in AZ and NM)
- MidiCi (250 locations in development)
- Pieology (100+ locations)
- PizzaRev (about 50 locations)
Source:: Pizza Quixote