Neapolitan pizza in Erbil. Dough fermented two days, San Marzano tomatoes, and a wood oven we imported from Naples.
Slow fermentation. It is why the crust is light and why you can eat a whole one.
Imported, crushed by hand, never cooked before it hits the pizza.
A real Neapolitan oven at 480 degrees. Ninety seconds, and it is done.
The oven arrived in eleven crates and took two men from Campania four days to assemble. It burns oak, reaches 480 degrees, and cooks a pizza in ninety seconds. Everything else in the restaurant was built around it.
I lived in Italy for six years. This is the real thing — I did not expect to find it here.
The marinara. No cheese, nine thousand dinar, and better than most places’ best pizza.
Delivery arrived in twenty minutes and the base was still crisp. I do not know how.
Order for delivery across Erbil, or book a table by the oven.
Kitchen closes at 23:00.