Napoli Pizza in
Wallingford is an Italian Restaurant that serves a full
line of traditional Italian favorites and unique weekly
specials in addition to a number of specialty pizzas.
We can host a large party in our dining room, and offer
party platters for here or to go.
Napoli Pizza has
been owned and managed by the same family since 1967.
The owners of Napoli Pizza Gennaro, Biagio, and Maurizio
take yearly trips to the Naples region of Italy to continually
bring fresh ideas for their menu and new weekly specials
at this beautiful Italian Restaurant.
We have been serving many
local customers in Wallingford that have been returning
over and over again for the delicious Italian Pizza. We
are committed to serving the highest quality food, and
making sure our customers are fully satisfied every
time they visit.
For directions to Napoli Pizza
Restaurant, click here.
The word pizza,
as it is currently spelled, was used to describe both
sweet and salty pies in the Middle Ages, but took the
form that we are now familiar with in pre-Renaissance
Naples, a large city in central Italy. Poor peasants
used their limited ingredients -flour and water, creating
a bread dough, stretched and baked to make a seasoned,
It’s said that the pizza that made Naples world famous
is the Pizza Margherita in Italian or Pizza Margarita
to the rest of the world. A local man and the town baker
called Esposito first baked it in 1889. He created the
pizza in honor of a visit to Naples by the Queen of Italy,
To make the pizza a little more patriotic-looking, Esposito
used red tomato sauce, white mozzarella cheese and green
basil leaves as toppings to follow the colors of the Italian
flag. Queen Margherita loved the pizza, and what eventually
became Pizza Margherita has since become an international
standard. Neapolitan pizza is still widely regarded as
the best in the world, probably because of the fresh ingredients
available to Neapolitan pizzerias: herbs, garlic, and
tomatoes grown in the rich volcanic ash of Vesuvius, and
fresh mozzarella from water buffalo milk.
Pizzerias in this era usually included a large brick oven,
a marble counter where the crust was prepared, and a shelf
lined with ingredients. Contemporary Neapolitan pizzerias
are prepared in the same way they were 100 years ago.
The large brick ovens make the pizzerias uncomfortably
hot in every season except winter, but the unique flavor
of these brick-oven pizzas is unmatched. Pizzaioli (makers
of pizza) often assemble the entire pizza on a marble
counter right before the customer's eyes.
Today, the Associazione Pizzaiuoli Napoletani (the Association
of Neapolitan Pizza) maintains strict member guidelines
for ingredients, dough, and cooking. This elite organization
maintains that pizza dough must be made only with flour,
natural yeast or brewers yeast, salt and water. Dough
must be kneaded by hand or mixers which do not cause the
dough to overheat, and the dough must be punched down
and shaped by hand. Also, only wood-burning, bell-shaped
brick ovens are permitted in pizzerias that belong to
this organization. The pizza must be cooked on the surface
of the oven (often made of volcanic stone), and not in
any pan or container, with oven temperatures reaching
at least 400-430° C (750-800° F). These ovens often have
to heat up for hours before the first pizza is cooked.