When you order a pizza at Lake Pointe Grill, don't expect to get a tummy-tugging mound of toppings on a hearty crust.
No, the pizzas there are Neapolitan in style, light and flavorful, like you might find in Tuscany. The key component is the crust — a simple combination of water, salt, yeast and triple-refined Antico Molino Caputo flour — hand pulled into a 12-inch oval.
What helps that crust become crisp on the edges, tender on the inside and lightened with bubbles and air pockets throughout is the way it's cooked: for around 3 minutes in a 700-degree, huge imported Mugnaini wood-fired oven fueled by local white oak.
Incredible
