Artisan Pizza – a craftsmanship of Artisan baking. An artisan dough is a fine art, it’s a tricky dough, very wet, a little fussy and needs gentle handling. Just 2-3 minutes baking in a brick oven and you get thin, crispy crust with a puffy “cornicione” or edge. When you take a bite of Neapolitan style pizza dough, it will snap on the outside, but have this wonderfully fluffy texture on the inside that melts in your mouth.
First mention in Persian’s historical documents of the 5th BC – soldiers cooking ‘flat thin breads with dates and cheese on top of their shields hanging over the hot ashes’. Romans called it Panis focacius – Focus is a Hearth – a flat bread cooked in the ashes. Modern pizza was cooked the first time in Naples in XIII century – focacius with tomatoes. It is our nation’s favorite nowadays, due to America’s stay in Italy during The 2nd World War, as well as Italian’s massive immigration to the USA.
Either a thin crust wood fire pizza, foccacia or loaf of bread cooked in brick a oven, our products are high-quality and distinctive. We use traditional methods of artisan wood-fired baking with simple ingredients: purely Flour, Water, Yeast and Salt.
It’s known that 99 % of great pizza is the dough. Great ingredients on cardboard won’t taste good, right? The success of a great dough is proper fermentation. We prepare our dough balls by hand, let them proof for 24-48 hrs. That slow proofing process leads to its best flavor, shape and texture. Pizza on a great crust is always memorable. And it is an artisan’s job to make the One for you.
Our Clients’ appreciation is what we love the most about our business! We take pride in what we do and create. Using traditional recipes, with only good quality fresh ingredients, clean water, environment, hands and heart with precision and devotion at each stage through the all processes, we are mastering our craftsmanship.
Perfect crust and pairing of flavors matters when we try to impress our Customers. Selected pairings on our Menu will give you an amazing taste experience!
Pizzas can be also personalized. If you wish to experiment a little, just let us know and we’ll create a wonderful pizza just the way you like it. Vegetarian, Muslim or even vegan? Definitely, no bacon or cheese for you! Love artichokes, can’t live without olives, not a fan of spinach, no problem! We won’t leave anyone hungry and we’re open to customize to fit everyone’s palate.
Malvagio’s wood-fired pizzas are hand-shaped, have unique look, perfect pairings, fearlessly crafted in the fire,truly artisan.
“If you want a pizza at Malvagio’s prepare to wait at least 10-20 minutes, – says Matthew Petersen, the Founder – we ARE NOT FAST FOOD, neither do we want to be one. We don’t make mediocre pizzas.
One has to wait patiently before indulging into the classic favorite. And these days it’s all about cooking with fire. Proper oven management is very important.
“We think of our Napoli pizzas as a craft, – says Lana, Matt’s wife and Co-founder. – “We are booked up almost until the end of September 2019. We’ve gotten such great recognition in just 2 years, that’s unbelievable! The main reasons that we’re invited to modern parties and wedding revelries so often are that we have a great signature crust, perfectly paired toppings and our wood-fire oven and trailer are an attraction of their own. Everything is prepared from scratch just in front of you and your guests, food smelling extremely delicious and mouthwatering.”
Any community requires quality work. Raising the palate education of consumers challenges all the companies to raise the quality of their products. We encourage everyone to choose the best for themselves, only truly artisan pizza. We invite you to join us in our wood-fire cuisine journey. Let’s enjoy it together!