Crafting Our Pizzas
At Cipolline Osteria, we love our Napoli-Style pizza, made with the finest ingredients. We ship in double zero flour grown and milled in Italy, combine it with fresh yeast, salt, and water, mix the dough, form the balls, and ferment cold over night.
Once we open the dough and form the pizza, the toppings follow and into the hot oven it goes. Because the oven is gas powered, it is turned on during the day to get it as hot as possible for dinner service. Once inside we move the pizza around to get the round edge baked all the way through. It is a delicate process that takes patience.
Our favorite pizza is the kitchen sweetheart with it’s salty pepperoni, sweet pineapple and spicy jalapeño. Our most ordered is the Margherita followed by the Pizza con Carne and Cipolline Pizza.
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