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 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
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
LASAGNA - Ground Beef, Ground Pork, Ricotta, Pecorino, Sauce, Basil, Extra Virgin
BRUSCHETTA - Plum Tomatoes, Pecorino, Mozzarella, Garlic, Basil, Oregano, Red Flakes, Extra Virgin, Butter Crust Ⓥ
PEPPERONI - Sweet Honey, Mild Pepperoni, Mozzarella, Sauce
MARGHERITA - Pecorino, Fior Di Latte, Sauce, Basil, Extra Virgin Ⓥ
PEPPER - Marinated Jalapeños, Garlic, Mozzarella, Sauce, Extra Virgin Ⓥ
PORTABELLA - Sautéed Baby Bella Mushrooms, Pecorino, Mozzarella, Sauce, Garlic, Extra Virgin Ⓥ
CLASSIC - Sauce, Mozzarella Ⓥ
Ⓥ 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, basil, sicilian sea salt and extra virgin oil to bring out its aroma and add depth to flavor.