- Bakery & Caterers
At Pizza Brutta, we use the same spirit and philosophy as the Neapolitans—sourcing our ingredients from our own region. Our intention is to make the best Neapolitan style pizza we can on this soil while strengthening the local food system and community in the process. We pour our hearts into this product every day and we hope you enjoy it.
Our House-Made Fresh Mozzarella
In Naples, fresh mozzarella is called ''fior di latte'' or ''the flower of milk''. Our fresh mozzarella is made from Wisconsin curd which we mix with boiling water and sea salt and then hand stretch into fresh mozzarella balls.
Our tomato sauce is made with tomatoes grown in the volcanic soils of Mt.Visuvio just outside Naples in Italy’s Campania region. The volcanic soil and Adriatic climate create arguably the finest tomatoes in the world.
Our crust is made simply with flour, yeast, water and salt and is opened and stretched entirely by hand. The result is a crust that is thin on the inside and thick and airy on the ends. Once thrown into our flaming oven the air bubbles blacken and blister. The fire and stone makes for a crisp pizza but not a cracker crust. Neapolitan pizza is best eaten right out of the oven. Since Neapolitan pizza is made with fresh mozzarella, crushed tomatoes and extra virgin olive oil it is best described as wet.
In Italy the professionals who make pizzas are called ''pizzaiolos''. At Pizza Brutta, our master pizzaiolo is certified by the Verace Pizza Napoletana and has developed an extensive training program to ensure a true Neapolitan experie