About Crust Pizzeria Napoletana

At Crust Pizzeria Napoletana, the chefs—and anyone with taste buds—understand that it's the details that make a meal special. No crumb is left to chance. Only locally grown, organic toppings make it onto the dough, which is made with 00 grind Caputo flour and dressed with high-quality Stanislaus plum tomatoes before it's slid into the traditional stone oven. The oven's 700 degrees then transform the pie into a true, Naples-style entree. Chefs put as much care into the appetizers and other main courses as well. They busily layer housemade pesto on fresh mozzarella to make caprese salad, press panini sandwiches between piping-hot cookbooks, and cover wings with from-scratch sauce.