In Naples, the pizza maker is a revered craftsman. At Il Pizzaiolo, we honor that tradition every day. We honed our craft in Naples. Our forno napoletano wood-fired oven was built from hand-made bricks and volcanic sand from Mt. Vesuvius. Our Neapolitan pizza dough comes from a 300 year old formula of flour, water, Sicilian sea salt, and yeast that is fermented for long periods at room temperature. All pasta fresca is made in house. The maccheroni is imported from the town of Gragnano, Italy and our pasta is always cooked to order, al dente. We make our fior di latte (fresh mozzarella) daily in house. The San Marzano D.O.P. Tomatoes and Mozzarella di Bufala come direct from Italy In 1996, we opened as Pennsylvania’s first Neapolitan pizzeria. Today, we continue to elevate the fine art of pizza making. We hope you agree that “simplicity is the ultimate sophistication.” Buon appetito.