The Knox Street restaurant was co-created by the founders of Sprinkles cupcakes.
, but Nelson makes a fine point: “There are a lot of things we’re fighting about,” she says of the world at large.Uditi’s pies are described as neo-Neapolitan. The chef is from Naples and he’s cooking pizzas in his home city’s style: at high temps between 680 and 850 degrees Fahrenheitfor about 3 minutes. But they’re not straight-ahead Neapolitan pies because Nelson describes the approach as “where the U.S. meets Italy.” Each pizza has a firm, not floppy, base.
Uditi learned to bake bread using a more-than-100-year-old oven in the basement of his aunt’s house. She sold bread to grocery stores and supermarkets in their small Italian town. It was from Aunt Michelina that Uditi learned to mix pizza dough by hand. He is also proud of the Neo Margherita, which is a play on the classic Naples pie made with tomato sauce, mozzarella cheese and basil. “The Neo Margherita is a Margherita on steroids,” Uditi says. Each pizza has basil dust on it, which fixes the problem of not getting basil leaf in every bite.
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