DC Elite Pizza
A club for wood-
RESOURCES
Ingredients
A pizza can be no better than the quality of its ingredients.
Spend a little more and get the very best.
FLOUR
Real Neapolitan pizza must be made with real Neapolitan flour.
Caputo “00” Pizzeria flour is the gold standard, and is one of the
few flours that can stand up to the intense heat of a wood-
It’s easy to obtain online from the Pennsylvania Macaroni Co. in
Pittsburgh. They sell it in 5 lb. bags or 55 lb. sacks. Click on
“Pizza Makers” at the top of their homepage.
MOZZARELLA
The finest commercially available mozzarella is made by Lioni Latticini
in Union, New Jersey. It can be purchased at Balducci’s in McLean,
Alexandria and Bethesda. For the best flavor and texture, buy the
1 lb. ball packed in water. It won’t say Lioni on the price label,
but that’s what it is.
TOMATOES
The sauce used on authentic Neapolitan pizza is very simple —
Just uncooked high-
a little bit of salt and tiny pinch of sugar. An excellent brand is
Alta Cucina, available in 28 oz. cans from Sciabica’s. They also
make and sell their own phenomenal olive oil, so try that too.
