For over seven years, Jimmy Coponi has been making the oldest form of neapolitan pizza with hand-mixed, naturally leavened dough. The dough involves a three-day process that includes no commercial yeast or refrigeration. Instead, he uses a wild yeast culture to predigest the wheat, creating a light and flavorable pizza that can be easily digested by those with celiac disease, a gluten intolerance, or diabetes. Then he carefully tops the dough with crushed San Marzano tomatoes grown from volcanic soil on the slopes of Mount Vesuvius and a creamy mozzarella made from the milk of water buffalo in Caserta. These are the proper ingredients to create a true neapolitan pizza, the way pizza was invented and intended to be made. 

He then launches the pizza into a 1000-degree F wood-fired brick oven handcrafted by Stefano Ferrara in Naples, Italy, whose family has been successful in oven making for generations. Ferrara learned the business from the time he was 13 years old and started his own endeavor, Stefano Ferrara Forni, in 2001.

Jimmy believes experience and repetition are the components necessary to improving his product. He learned much about his craft from Anthony Mangieri of Una Pizza Napoletana, who many say makes the best pizza in the world. While remaining committed to traditional ingredients, Jimmy tries something different with the dough almost every day. 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, 12/20/2017

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