In 1998 the Italian government formally recognized Neapolitan pizza as a traditional food worthy of preservation and granted it D.O.C. (Denominazione di Origine Controllata) status, which speciﬁes the legally permitted ingredients and methods to produce authentic Neapolitan pizza.
This means we use the guidelines set out by the Verace Pizza Napoletana Association, the Italian Government & European Union. Massimo's serves wood fired Neapolian Pizza with all premium ingredients imported from Napoli. This strong statement is back by our commitment to specifically selected high quality ingredients, made in a traditional manner with old world equipment. Our pizza's are made with San Marzano, a special type of tomatoes that are grown and harvested around from the base of Mount Vesuvius in Naples Italy, Fior di latte Mozzerella and Caputo flour made daily with Natural Mineral Water imported from the Volcanic Region of Naples. These ingredients are baked quickly 60/90 seconds in a 1000 / 1100° wood burning oven.
Because we believe that part of making a real Neapolitan pizza is achieving the charred and blistered crust.
There is a reason why the European Union and the Vera Pizza Napoletana Association are all working really hard to preserve this piece of world culinary heritage.