Settebello Pizzeria Napoletana

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Description:

Settebello Pizzeria Napoletana was created in 2005 to bring an authentic Napoli style pizza to the Las Vegas area. Owner Brad Otton was trained as a pizzaiolo in Napoli by renowned pizzaiolo Enzo Coccia.

Signore Coccia was one of the original founding members of the Vera Pizza Napoletana organization created to preserve the history and integrity of the Napoletana pizza making process. Enzo has also been featured recently in Food and Wine magazine as well as the New York Times. He is currently one of the directors of the Pizzaiuoli Napoletani organization as well as owner and operator of his pizzeria called La Notizia.

Some of the differences between an authentic Napoli style pizza and its American cousin are:

THE OVEN
Made of brick, imported from Italy and heated from 800-950 degrees Fahrenheit. In these conditions a pizza takes only 60-90 seconds to cook completely.

THE ITALIAN TOMATOES
Usually in the style of San Marzano, these tomatoes bring less acidity and a fresh taste and are never mixed and made into a dark heavy sauce.

THE FLOUR
Imported from one of the oldest mills in Napoli, Molino Caputo. The flour made by Caputo is world renowned for its ability to make an elastic chewy crust. Wheat grains go through 21 different milling processes to give it it's unique silky, soft texture. There is no substitute for Caputo flour for pizzerias in Napoli.

THE CHEESE
Only fresh mozzarella (known as fior di latte in Napoli) or buffalo mozzarella is acceptable. Most pizzas are also sprinkled with Parmigiano Reggiano or Pecarino.

These are just a few of a number of differences that make an authentic Napoli style pizza so incredible. At Settebello we strive to bring an exact Napoli pizza to Las Vegas by adhering to the strictest standards set forth by the Vera Pizza Napoletana organization.

Reservations:

no