Since 2010, Jimmy Coponi has been making the oldest form of pizza with hand-mixed, naturally leavened dough. The dough is a four-day process that involves no commercial yeast or refrigeration. Instead, he uses a wild yeast culture to predigest all parts of the wheat, creating a delicate, flavorful pizza that can be easily digested by many with a gluten intolerance. Then he tops the dough with certain San Marzano tomatoes and fresh buffalo mozzarella. He then launches the pizza into a Neapolitan wood-fired oven to bake for never longer than 60 seconds.  These are the proper ingredients to create the oldest Neapolitan pizza, the way pizza was invented and intended to be made.

Jimmy believes experience and repetition are the components necessary to improving his product. While remaining committed to traditional ingredients, he continues to learn, experiment, and perfect his process, making all the sauce, cutting all the mozzarella, and preparing all the dough by hand.

Jimmy’s strong work ethic and steadfast dedication ensure that his pizza is top quality. He strives for perfection in savor and service and looks forward to providing you with a fulfilling experience.

--Elissa Underwood Marek, JD, 12/20/2016

Using Format