Important Stuff
The Dough
Arguably the most important component of pizza. It’s not only the delivery vehicle for toppings-it is a very important component of the flavor and overall experience itself! Ours is made daily, in small batches, using only 3 ingredients: water, flour, and Sicilian sea salt. The process begins with a short autolyse to fully hydrate the wheat and begin gluten development. Our dough develops fully over 24hrs and is held at room temperature, using minimal refrigeration as necessary only to control fermentation speed.
The Flour
A portion of our flour is grown regionally and we work directly with several small batch mills who utilize stone milling to grind their wheat berries slowly and at low temperatures, preserving quality. We choose bolted, high extraction, hard red and white winter wheat varieties, occasionally even milling a portion in-house for freshness, flavor, character, and nutrition. We combine these flours with the more traditional imported Italian Type "00" wheat flour and a high quality artisan domestic flour. The ‘right’ combination of flours took years to develop to get the characteristics we were after. The combined result bursts with the tastes, textures, and aromas of grandma’s house.
A note on fermentation - Most equate ‘sourdough’ starters and ‘sourdough’ baking with a ‘sour’ flavor. While that may be achieved, sourdough baking is actually just a method of fermentation using wild yeast. We prefer the term ‘natural fermentation’. By altering a number of variables, it is possible to alter the flavor, aroma, and texture of a starter…and the dough and bread that result. At ippa, we ferment our dough naturally using 2 different powerful, wild, and aromatic starters that have been alive since 2016. Each starter, named Carlina and Camille (after my 2 daughters), impart different flavors and characteristics to the levain and our final dough. Just like my girls these starters have different characteristics and personalities. Each is from a different origin. The starters are combined to create an active and bubbly levain. Our levain is very wet, refreshed daily and is used only at its peak height. Our dough has higher hydration than most Neapolitan pizzas. It is considered a wet dough and we use minimal bench flour thereby maintaining correct hydration throughout the process, paying respect to the pizza maker. We also use a french technique, called pate fermentee, where a small amount of dough from the day before is put into each new batch of dough. We do this so each pizza is connected to the very first. In using techniques like autolyse, pate fermentee, and natural starters we honor the baker.
The Tomato
Italian whole plum tomatoes are milled by hand and when seasonally available, combined with local heirloom varieties. To these we add a small amount of Sicilian sea salt…that’s it!
The Cheese
Regionally sourced curd is seasoned, hand stretched and pulled daily, in house, to make our fior di latte. We call it MOOTZARELL. Our buffalo mozzarella is imported from the Campania region of Italy . Be sure to ask if the Burrata BOMB is available!
A note on our mozzarella - You may buy our hand stretched MOOTZARELL as a side. If you’ve never experienced cheese seasoned and stretched the same day as you eat it, this IS the way to go and HIGHLY recommended!
The Veggies, Herbs and Spices
We work with local farmers and greenhouses to locally source when seasonally available. Special to this category is our house fermented pepper blend ‘Za-Slaw. We truly believe it IS the '“World’s Greatest Pizza Topping”! You can add it to any pizza as a topping or buy a cup of it to fork all over your pizza! Better yet, buy a small jug and use it to make the other guy’s pizza taste great when you can’t get ippa! It also happens to be great on any sandwich…and eggs!
***CAUTION: ‘Za-Slaw is highly addictive***
The Meats
Super Premium regionally sourced pepperoni is available 3 ways: cup n char, shredded, or cut in traditional and familiar slices. House made Italian sausage is available as HOT or mild, and rough chunked before being placed on top of the pizza. Chorizo is also regionally sourced and ground. It cooks crispy under our hot flame and adds a unique textural experience. Try our house cured pepperoni we call “HOT ‘Roni” for a little HEAT!
The Oil
Domestically sourced, mild and complimentary. We pay our respects to the greatest fruit...the olive. Ask about the availability of our house made HOT oil and stinky Garlic Oil.
The Bake
In the Neapolitan tradition, wood is the only source of heat. We require an active flame and VERY VERY HOT temperatures, around 850 degrees Fahrenheit. Our pizzas cook incredibly fast. 50-90 seconds is the standard.
The Crust
Intentionally soft, like a fresh piece of homemade Italian bread, we believe it’s the perfect delivery vehicle for flavor. Neapolitan pizza is meant to be folded (portofolio-we can teach you how to do this!) and eaten while standing on the street or when seated, uncut with a knife and fork. A thick border, called “cornicione” and some blistering and char will be the norm as these are the indications of correct fermentation by our rules and the high heat with which we cook. Our goal? A crystalline lattice structure...delicate and soft. Tender and without too much pull or chew...yet a little brittle on the outside, like porcelain. The result took over 2 years of constant experimentation to achieve.
A note on “crispy crust” pizza - For those that are fans...try our sister concept “Gommie’s Hand Pressed Pizza” for REAL HOMEMADE Pizza! Currently open Fall thru Spring ONLY and located at 2614 Glenwood Park Ave, Erie, PA 16508.
A note on “smoking” - Our pizza is not “smoked”. We don’t impart the flavor of the wood into the pizza. The wood is simply used to achieve the high heat we require to cook...BTUs baby!
The End Result
Our goal is to introduce you to the tradition, technique, and aura of the Neapolitan pizza maker combined with a touch of American craftsmanship. In this, we aim to provide a memorable experience you will want to return to regularly. We hope you will enjoy the attention to detail, as everything matters in pizza!
A note on Freshness - Neapolitan Pizza is meant to be eaten as soon as it comes out of the oven. In Naples, if pizza is not consumed right away, it’s not unheard of for the pizzaiolo to be angry with his customers! Message...eat your pizza now! Share it with friends!
A note on Consistency - If you become a regular customer, you will notice some seasonal changes to our menu, offerings, and flavors. Remember, the Neapolitan way is to source as local and seasonal as possible. It is the epitome of slow food. In doing this, our consistency promise is to provide a consistently great pizza with the truest flavor, yet ALWAYS seeking to improve. We commit to work directly with local and regional farmers, gardeners, greenhouses, artisans, craftsmen, and manufacturers when it delivers a superior end product and experience. We commit to working with single source artisan producers when the best tasting end product results. We aim to be unique in the overcrowded pizza market.
The Truck
Constructed in 2019, the base truck is a 2007 Freightliner to which a shipping container has been welded. This container is weathered, but has withstood the test of time and has traveled across the Atlantic, just like the recipes and traditions of authentic pizza Napoletana. The whole thing weighs in at over 12 tons! This is more than a food truck. It is a “mobile pizzeria” in every sense. One entire side of the truck can open, allowing complete visualization of the ‘culinary theater’ and ‘dance’ that occurs inside any commercial kitchen. Welcome to the show!
The Oven
We chose a manufacturer with 5 generations of heritage and over 100 yrs of experience making ovens, the Valoriani Co. Our oven was made in and imported from the Tuscany region just outside Florence in the town of Reggello, where the company is headquartered. Capable of temperatures well over 1000 degrees F, the thermal mass allows the oven to remain at 400-500 degrees F when we return in the morning. Ultimately, we chose Valoriani because it is the only company in the world where all the refractory components of the oven are made in house. This means they are a single source supplier and this matches perfectly our value proposition focusing on single source artisan producers. The quality and craftsmanship are the absolute best for the wear and tear an oven will undergo when being moved long distances on the back of a truck. Weight 1320 lbs.
How does the pizza cook so fast?
Our oven heats 3 ways: refractory (from the floor and dome), radiant (from the fire), and convection (air)
Catering
Mobile Catering-On Premise
The ippa Pizza Napoletana truck will be parked on our lot located at 2614 Glenwood Park Ave. 80% of the time. It will occasionally be available for off-site catering at wedding, graduation parties, and our favorite...neighborhood parties. Rates/Fees will vary by date and season. You may also see the mobile pizzeria at various public venues. Contact for details.
Catering-Off Premise (picked up or delivered)
Yes! We accommodate lunch and dinner locally. Contact for details.
