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Signed in as:
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For gatherings over 50 people, please email info@lofipizza.com.
For gatherings over 50 people, please email info@lofipizza.com.
Genuine NEAPOLITAN Pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water. Regulations specify that the dough must be made primarily from medium-strength finely ground wheat (11 - 13.5% protein). Along with many limits on toppings and specific product origin.
Often Neapolitan pizzas are made with 00 flour, San Marzano tomatoes, fresh mozzarella & basil. The "Neo" gives more creative topping options. Baked in a special dome-shaped wood oven at 850 degrees for 60-90 seconds. With the bake time so fast, and such high heat, the water in the dough and sauce do not have enough time to bake off. The end result being a moist, puffier crust with characteristic spotty charring. Typically 1 size (about 12-13")
Pizza made with bread flour, California/Italian tomatoes, whole milk mozzarella (low moisture), Pecorino Romano cheese, and toppings ranging through American traditional cuisine. Baked in special, large rectangular coal ovens that had been historically used to bake bread (later coupled with gas). A bake time of roughly 4 to 6 mins at 650 degree produces a fairly thin crust and firm pizza with flatter edges. A shared east coast sentiment. Varying sizes (13" to 18")
Our pizza pays tribute to it all. Natural dry heat source, simple recipes using fresh ingredients, with an east coast crust. Modeling after traditional coal fired cooking; long lasting, dense dry heat. 650 to 700 degrees to hit the sweet spot, on a stone deck surface. Creating a crispy, charred and chewy pizza in 5 mins. We use Premium Lump CharCOAL as our clean heat source. That's our "Neo". This isnt the industrial revolution so no anthracite mineral coal used.
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Serving the greater San Diego County area
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