This weekend my view on pizza changed for the better.

I was introduced to Neapolitan style pizza and developed a strong fascination with it. If you haven’t tried Peppino’s in Armory Square, I highly advise you do. This pizza joint is a step above all the others.

Peppino’s is not your typical pizzeria experience. It offers a Neapolitan style menu with over 14 different pizzas to choose from. All of the flour used is imported straight from Naples, Italy, which is the region of Italy where the first form of pizza originated. The pizza dough is made just as it was over 100 years ago. Peppino’s uses the flour refinement (double zero refinement), which is a very traditional form of pizza making. This makes the dough extremely soft and delicate, almost pastry-like.

Peppino’s also offers the option of creating your own pizza, Chipotle-style.

In six steps, you can build your own personal pizza. The first step is choosing your dough. You have the option of artisan, gluten-free or sprouted wheat dough. Next, you choose between five different bases for the pie. Your options include: classic Americano, marinara, garlic bianco, pesto or vegan. Step three is to pick any two toppings, which include imported aged meats and a variety of cheeses and vegetables. Step four is to accessorize your creation with premium toppings. Options include grass-fed steak and free-range chicken. Step five is my favorite: “Watch us bake your pizza.”

You get to see your pizza being made in the flame-fired oven at over 700 degrees. The best part about this is that the pizza is ready in just about two minutes. The last step is to add finishing toppings, like fresh arugula, shaved Parmesan-Reggiano and sweetie drops.

 

 

The first thing I tried was the fried dough with cinnamon and cannoli dip. Yes, I know, dessert before dinner — it was the right thing to do and it was exceptional. The fluffy dough covered in cinnamon was a delicious treat. The cannoli dip could have used some chocolate chips in it but I still really enjoyed this dessert. I also got to sample the Neapolitan cookies, which were fresh and tasty.

Now, for the real reason why I came to Peppino’s: pizza. I tried three different kinds of pizzas and could have finished them all. No shame. They were that good. The thin wheat crust and melted cheese coupled together with tender toppings were indescribable. It’s difficult to explain the quality of the pizza until you try it for yourself.

First, I tried a piece of the “Drunken Chicken Pie.” If you’re a meat lover, this is the way to go. The pie has a tomato sauce base. It is topped with whiskey glazed chicken, bacon, mozzarella and is finished in a goat cheese and barbecue drizzle. The sweet to salty ratio was on point.

Next I tried the “Quattro Carne.” This meaty pie also has a tomato sauce base and is accompanied by mozzarella, chorizo, aged pepperoni and capicola. Topped with prosciutto di Parma, ricotta crème and sweetie drops, this was pretty overwhelming for my taste buds to handle. The ricotta crème was a bit too sweet and creamy to be mixed with meat. It was an interesting combination of flavors but was a bit too funky for me.

I also had the pleasure of sampling something that is not on the menu yet: The “Deep Fried Pizza.” This has a pizza crust base and is built with marinara and mozzarella. It is finished in the oven with a mild char taste. This pie was incredible. Usually fried dough makes my stomach turn, but I didn’t feel the ache after eating it. The dough tasted fresh and light.

Not only does Peppino’s offer healthier options, but it also carries gluten-free pizza along with non-dairy, vegan cheese. In addition, it has sprouted wheat dough, which is the most digestible.
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The quality of the food can’t be beat — this is the freshest tasting pizza in Syracuse.

Published on November 15, 2015 at 8:34 pm

Contact Callie: caweinst@syr.edu