Michael Colandrea embodies the essence of Pizza Napoletana's time-honored traditions, artfully intertwined with the contemporary sophistication of the modern age, thus representing a culinary institution that elegantly unites the old-world charm with a modern flair

Immerse yourself in the culinary artistry of our menu, thoughtfully composed with an array of over 15 gourmet flavors. Your discerning taste can curate a unique dining experience by selecting 6 flavors

DOUGHPE MENU

PROSCIUTTO - Deconstructed / Prosciutto Di Parma, Arugula, Pecorino, Mozzarella, Extra Virgin, Balsamic

BOARDWALK - Sautéed Italian Sweet Sausage, Green Peppers, Mozzarella, Sauce

MELANZANE - Sautéed Eggplant, Ricotta, Pecorino, Sauce, Basil, Extra Virgin Ⓥ

BUFFALO - Grilled Chicken, Mozzarella, Buffalo Bleu

CARCIOFI - Sautéed Spinach, Marinated Artichokes, Plum Tomatoes, Pecorino, Mozzarella, Garlic, Extra Virgin Ⓥ

HICKORY - Smoked Bacon, Caramelized Onions, Mozzarella, Extra Virgin

BURRATA - Stracciatella Cream, Himalayan Salt, Extra Virgin Ⓥ

PESTO - Basil, Pine Nut, Pecorino, Mozzarella, Extra Virgin Ⓥ

VILLA - Grilled Chicken, Smoked Bacon, Mozzarella, Ranch Drizzle

GIARDINO - Red Onions, Green Peppers, Black Olives, Mozzarella, Sauce, Extra Virgin Ⓥ

LASAGNA - Ground Beef, Ground Pork, Ricotta, Pecorino, Sauce, Basil, Extra Virgin

BRUSCHETTA - Sautéed Plum Tomatoes, Pecorino, Mozzarella, Basil, Extra Virgin Ⓥ

PEPPERONI - Sweet Honey, Mild Pepperoni, Mozzarella, Sauce

PEPPER - Marinated Jalapeños, Garlic, Mozzarella, Sauce, Extra Virgin Ⓥ

PORTABELLA - Sautéed Baby Bella Mushrooms, Pecorino, Mozzarella, Sauce, Garlic, Extra Virgin Ⓥ

*MARGHERITA - Pecorino, Fior Di Latte, Sauce, Basil, Extra Virgin Ⓥ

*CASACCA - Sauce, Pecorino, Basil, Extra Virgin Ⓥ

*CLASSIC - Sauce, Mozzarella, Extra Virgin Ⓥ

*Margherita, *Casacca & *Classic will be grouped as 1 flavor. I have the necessary ingredients to create all 3. Choose 1 and the other 2 will be made per request.

SERVED WITH A SIDE OF GARLIC BUTTER SAUCE

Ⓥ Vegetarian

HOME MADE

DOUGH + SAUCE

DOUGH

I prepare my dough in a traditional manner, employing the artisanal method of manual kneading. I combine caputo 00 flour, water, and sicilian sea salt through careful hand mixing. This process utilizes a unique creation of biga-style fermentation, ensuring ease of digestion.

With a meticulous hydration level of 70% and an unrefrigerated, extended fermentation period exceeding 35 hours, I strive to achieve a delicate equilibrium of aromatic, flavorful, and textural dimensions within the dough.

The culmination journey takes place within a live fire oven, reaching 700 degrees fahrenheit, and boasts a brief 90-second bake time. The outcome is a resplendent crust, adorned with distinctive leopard spots and a tantalizing char, all while retaining a remarkable lightness and an irresistibly soft, fluffy texture. It is, indeed, an embodiment of the authentic essence of Pizza Colandrea.

Caputo 00 flour is unbleached, unbromated, low gluten, free of impurities, preservatives and chemicals

SAUCE

I use Cento Traditional Passata that have been sieved, removing of the skin and seeds for a creamy consistency. Cooked for 1 hour to emphasize the flavor with sautéed onions, garlic, sicilian sea salt and extra virgin oil to bring out its aroma and add depth to flavor.