Inferno Pizzeria Napoletana

WED-SAT 5pm until the dough runs out. (Seriously) ---- The pies coming out of Chef Conte’s oven have evolved since Inferno’s 2015 inception. Originally abiding by the strict guidelines set forth by the ruling bodies of Neapolitan pizza in Italy, he's charting a different course in pursuit of pizza perfection. An updated pizza style called "Canotto" finds increasing favor among the younger generation of pizzaiolos of Naples. It translates in Italian to ‘dinghy’ or ‘inflatable raft’ - describing the increased volume & near-weightless quality of the foundation; the crust. Increased dough hydration & extended ambient proofing yields bubbles and char in contrast to the evenly-colored, breadier & flatter crusts of traditional Neapolitan pies.