Review: &Pizza

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:

Conveyor oven

One of the fastest-growing entries in this market is &Pizza (https://andpizza.com), which calls itself an “anti-establishment establishment built on the renown …read more

Source:: Pizza Quixote