Category Archives: Naples-Style Pizza

Pear Pizza? Yes – Pear Pizza!

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If you are one of DLM’s many devoted Fig and Goat Naples Pizza fans, you have come in to try December’s Naples Pizza of the month, the Pear and Prosciutto.

The base is DLM Extra-Virgin Olive Oil and freshly ground black pepper.

Then chunky nuggets of both Italian Gorgonzola and our own fresh mozzarella are topped with strips of imported Prosciutto di Parma. Next, we take the ripest pear we can get our hands on and distribute evenly over the hand formed pizza.

Then comes my favorite part — the walnuts. Yup, we scatter walnuts all over so when it’s baked in our Naples Style oven at 700º F they get beautifully toasted. The pizza is then taken out of the oven, drizzled with additional olive oil and a smattering of sea salt.

It’s a little salty, a little sweet, but just plain delicious. Come in and try our December’s pizza of the month. It’s available in both traditional size and the lunch perfect size- the bambino.

Ciao!

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Chef Carrie Walters
DLM Culinary Director

New at our Naples-Style Pizza Oven

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Introducing—The Bambino!

A smaller, more individual sized Naples-style Pizza that is perfect when our regular Naples-style pizza is just too much of a good thing. This size pizza is about half that of our classic, and is available in all of your menu favorites like the best selling Apollo, Fig & Goat, or Rocket Ham,  to name a few. Come by and grab one—it makes the perfect lunch!

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Chef Carrie Walters
DLM Culinary Director

 

New! Gluten-Free Naples Pizza Crust

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After months of experimenting with a variety of gluten-free doughs and crusts that would work in our Naples-Style ovens, we found the one in our own backyard.

Flavor comes first here at DLM, so many doughs didn’t make it past step #1. Next was the challenge of getting a GF dough that would not only survive in a 700+ degree oven without scorching the bottom, but have the ability to be both delicate and have a chewy texture distinctive in Naples-Style crusts. It was a lot to ask for.

Note to self — count on your good friends! Chef Liz at Wheat Penny Oven and Barmakes beautiful California-style pizzas that are simply delicious from scratch. If you haven’t had the pleasure of dining there, go! Liz has had an incredible cooking career and the fact that we have her in Dayton now is like winning the lottery for local food culture. She has spent months refining her gluten-free dough and was generous enough to work with us to make it happen “DLM style.”

We think you will love having the gluten-free option so much that we are even going to sell the par-baked crusts for you to take home and make your own glorious gluten-free pizza at home. Thanks Liz!

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Chef Carrie Walters
DLM Culinary Director