The Dough

The “00” flour used to make our dough is made of the finest flour possible. This specially formulated flour is enzyme and additive free, and packed with protein. Only natural ingredients — yeast, water, and salt — are added to form the dough. It’s leavened for 1-2 days, then becomes the base for our pizza. We hand toss, never roll, our dough on a marble slab to give it that thin delicate center.

Our homemade sauce includes the freshest San Marzano tomatoes, which are named for the region in which they are grown. These long, beautiful, and bright red tomatoes taste even better than they look and even have less sugar and fewer impurities. In fact, these tomatoes are so delicious that we only add salt and pepper to create a fresh, tangy, all-natural sauce. No fillers or preservatives are anywhere to be found — just great taste.

A Cavalli pizza is topped with only the freshest mozzarella and is made from scratch at the restaurant. Our Mozzarella di Bufala (imported from Italy) is made from water buffalo’s milk, and the Fior di Latte (sourced locally) is made from cow’s milk. Both are incredibly fresh & flavorful, not sodden or greasy like the cheese you might get on a typical pizza. These cheeses can also withstand the 900 degrees of our pizza ovens without burning.

 The forno (or oven) seals in the authentic Italian flavor and creates the flame blackened blister's on the crust that are characteristic of a true Neapolitan pizza. Our ovens are brick, and are able to reach temperatures in excess of 900 degrees, cooking our pizzas in just a couple of minutes. Lastly, we use only wood to fuel our ovens, which imparts a clean, slightly smoky flavor to our pizza.