How We Do It
These are questions that we are asked on a daily basis at D'Amore's. The answers are found in the recipe, the ingredients and the preparation. Since 1987, founder Joe D'Amore has committed his life to bringing his customers a pizza that stands outs from the rest.
How do we do it? It's a multi step process that begins with the water. If you take our famous pizza recipe but use tap water in the dough process, what do you get? A tasty pizza on a lackluster piece of dough. What do you get when you use imported water from the Italian Alps when making our dough? The #1 Rated Pizza in the Nation!
"Doesn't that cost you a small fortune?" you may ask. The simple answer is "yes!" Is it worth it? You betcha!
A few other facts about our ingredients that make us stand out from all the rest.
We only use Extra Virgin olive oil in our crust. Not lard, like so many of our competitors.
We only use the July crop of tomatoes to make our sauce. It is the most naturally sweet tomato of the year, so we do not need to add artificial sweeteners to make our sauce taste good.
Our cheese is imported from Wisconsin- where the best cheese in the U.S. is found. We use a low salt, low moisture, part skim-part whole milk mozzarella. This cheese melts in your mouth and stretches to a mouth watering perfection.
We cook our pizzas in brick ovens to create a crust with a matchless crispy crunch.
Things we say NO to:
- Trans fats
- Partially Hydrogenated Oils
- Added Sugars