• Profile

    Great pizza comes with strict guidelines.

    At Peppina we adhere to the rules of the Associazione Verace Pizza Napoletana, an association created to promote and protect the rich heritage of pizza worldwide.

    The secret to our dough is that we understand our ingredients; only water, sea salt, flour and yeast go into our dough. The dough should be pillowy and soft, and slightly elastic, with a crispness only at the edges of a blistered crust.

    Our pizzas are cooked very quickly, at extremely high heat, to create this texture.

    But the process of making the dough takes time: first, we mix specially filtered water, flour, and sea salt and yeast. Then, we allow it at least 24 hours to rise.

    Once the dough is the perfect texture, we open it up by hand on our marble preparation stations, and top it with Italian tomatoes, imported cheeses, and a drizzle of extra virgin olive oil.

    We appreciate atmosphere. So at Peppina, we build spaces that invite large groups or a meal in a quiet corner. We play good tunes, and serve great drinks. Because most of all, we want our customers to have fun.


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