Since 2010, Jimmy Coponi has been making the oldest form of pizza with hand-mixed, naturally leavened dough. The dough involves a four-day process that includes no commercial yeast or refrigeration. Instead, he uses a wild yeast culture to predigest the wheat, creating a delicate, flavorful pizza that can be easily digested by those with a gluten intolerance. Then he carefully tops the dough with crushed San Marzano tomatoes 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. 

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

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