Who would guess that a wood-fried pizza restaurant would also be home to some of the area’s best steak and seafood selections? FRANK’S restaurant specializes in the area’s only true Pizza Napoletana; pizza made in the old world style of Napoli (Naples, Italy) the birthplace of pizza. Watch our Pizzaioli make your pizza to order and bake it in 80 seconds in our big, red wood-fired oven. We make our dough every day with Caputo “00” flour, pure water, fresh yeast, and sea salt. Our sauce is crushed San Marzano tomatoes & sea salt, we make all our mozzarella daily and our Italian sausage is made with fresh pork and spices. Come and taste the best pizza around! What is true Neapolitan Pizza? Neapolitan pizza or Pizza Napoletana is a type of pizza that originated in Naples, Italy. Neapolitan pizza is made from simple and fresh ingredients: dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. One of its defining characteristics is that traditionally, there is often more sauce than cheese, leaving the middle of the pie soft and somewhat moist, not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small (about 12 inches) compared to New York style pizzas, making them closer to the size of a personal pizza. Neapolitan pizzas are cooked at very high temperatures (800°F-900°F) for no more than 90 seconds. So why are the Margherita & Margherita Extra pizzas wet in the middle? Because the fresh, high-quality cow’s milk mozzarella that we make daily or as Italians refer to it, Fior di Latte, (translated literally as “flower of the milk”) used on all our pizzas and especially the imported Mozzarella di Bufala made from Italian water buffalo milk that we use on our Margherita Extra pizza, all our pizzas have higher water content than pizzas made with commercial, mass produced “reduced moisture” shredded mozzarella used by the majority of American pizzerias. I thought Neapolitan pizza is supposed to be crispy. Real Neapolitan pizza, baked in the real Neapolitan oven in blistering fire, cannot be crispy. The resulting product must be soft, pillowy, fleshy and light. Can you leave my pizza in the oven for an extra minute to make my pizza extra crispy? Our wood-burning oven burns at temperature of approximately 900 degrees. Pizzas are baked in 1 minute. If we leave your pizza there for another minute, it will be severely burnt. What are those black spots on my pizza? Due to the very high temperature of our wood-fired oven, Neapolitan pizzas develop what is known as “leopard spots”. They are small spots (about size of a dime) on the crust and are a distinct characteristic of true Neapolitan pizza. How do I eat a Neapolitan pizza? In Naples, people eat pizza in two ways. They cut a pizza with fork and knife and eat piece by piece. Or, they fold it twice “libretto” style, blending all the toppings in the middle. We invite you to enjoy pizza the way it was meant to be.
