Measuring the flour. Famoso uses imported ‘00’ Caputo flour for its dough, which is high in protein and low in gluten. (FAMOSO NEAPOLITAN PIZZERIA)
Mixing the flour. The low-gluten flour from Naples creates a soft but crispy thin crust. (FAMOSO NEAPOLITAN PIZZERIA)
Stretching out the dough. All of Famoso’s pizzas are hand-stretched. Rolling pins or machines are not used. (FAMOSO NEAPOLITAN PIZZERIA)
The pizzas are hand-tossed by makers trained by Famoso’s founders, who were themselves trained and certified in Italy. (FAMOSO NEAPOLITAN PIZZERIA)
Uncooked tomato sauce being spread on the pizza. The sauce is made of tomatoes imported from the Campania region of Italy, salt and basil. (FAMOSO NEAPOLITAN PIZZERIA)
Topping the pizza with ingredients. All pizzas are topped with fior-di-latte mozzarella cheese. (FAMOSO NEAPOLITAN PIZZERIA)
Extra virgin olive oil is drizzled on the pizza before it goes into the oven. (FAMOSO NEAPOLITAN PIZZERIA)
The pizzas are fired in a bell-shaped oven imported from Italy. (FAMOSO NEAPOLITAN PIZZERIA)
Cooking the pizza. Made of stone, the oven reaches up to 900 degrees Fahrenheit, cooking the pizza in 90 seconds. (FAMOSO NEAPOLITAN PIZZERIA)
Pizza being taken out of the oven on a pizza peel. (FAMOSO NEAPOLITAN PIZZERIA)
Sliding the pizza onto a plate. (FAMOSO NEAPOLITAN PIZZERIA)
The finished product. (FAMOSO NEAPOLITAN PIZZERIA)
Famoso founders, from left, Justin Lussier, Christian Bullock and Jason Allard. (PHILLIP CHIN)
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