The La Vito pizza dough is made by hand by combining water, yeast and salt.
Stir and mix until a nice consistent ball is formed.
Let it sit for at least an hour covered by a cotton cloth.
Once raised and ready, I model it with my hands, twist it and throw it up in the air, only like a real pizzaiolo can do :)
When I reached the round shape desired I cover the top with Fresh tomato sauce, salt, finely cut pieces of Bologna and pistachio, and I place it in the wooden oven heated to perfection, and let it cook for one minute.
Once ready, I add Di Stefano stracciatella cheese, which happens to be the the special cream we find inside the acclaimed Burrata Di Stefano.
Once the golden ingredient is added, La Vito pizza is ready to be served.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!