Established in 1975 and led by “Pizza Geek” and “Fastest Pizza Maker in the World,” Bruno DiFabio, Amore offers personal size, wood-fired Neapolitan pies. They use the “in giornata” dough making method which means it’s made & used in the same day through an 8-hour process and stored at room temperature in Neapolitan wooden dough boxes for super fresh taste. They also use a Cirigliano wood-burning oven that cooks the pizzas at 900° having each pie ready in about a minute. While the dough comes out with a nice char, there’s no crisp whatsoever; but the soft, doughy style exudes incredible freshness and actually works better with the ingredients than a crispy pizza would. The sauce is superior to most standard Neapolitan pies; it’s very sweet, zesty, full of flavor and spice, just needs a tad more spread around. The fresh mozzarella cheese is fantastically creamy, deliciously delectable, just needs a little more melting and oozy flow. I normally don’t love this style but this pizza is definitely several notches above the generic cookie cutter Neapolitan pies that seem to be popping up all over. If you’re a fan of this style, this is certainly worth trying, very tasty pizza overall.
