Olives 7Mixed olives with fresh focaccia

Antipasto ‘Paisano’ for 2 people 18 for 4 people 25Mixed Italian-style antipasto including cheese, preserved vegetables, and Niagara Food Specialties cured meats with fresh focaccia

Verde Mista (Organic Greens) 10Topped with seasonal fruit or veg with a light vinaigrette

Insalata Della Regina Giovanna 10 Cherry tomatoes, fresh mozzarella cheese, oregano and basil topped with extra virgin olive oil

Insalata Del Vesuvio 9 Arugula salad topped with tomatoes, extra virgin olive oil, balsamic vinaigrette and 24-month aged DOP Parmigiano Reggiano

Fresh Whole Focaccia 8Full 10-inch focaccia topped with fresh garlic, rosemary and extra virgin olive oil

Margherita the Queen since 1889 16fior di latte mozzarella, basil, Tomato Sauce

Marinara since 1700's 17garlic, oregano, anchovies, Tomato Sauce add cheese 2

La Spacca Napoli 18Tomato sauce, fior di latte mozzarella, soppressata (spicy salami), olives

Za’ Deluxe 17 Tomato sauce, fior di latte mozzarella, mushrooms, green peppers,

‘Pingue’ pepperoni

La Spie’ZA - Meat Lovers Dream 20 Tomato sauce, fior di latte mozzarella, ‘nduja’ (spicy spreadable salami),

spicy ‘soppressata’ salami, ‘pingue’ mild pepperoni

California Dreamin’ 18Tomato sauce, fior di latte mozzarella, sundried tomatoes,

black olives, artichokes

Za Pietro 19Tomato sauce, fior di latte mozzarella, spicy ‘Pingue’ fennel sausage,

red onions, mushrooms

La Maradona 18 Fior di latte mozzarella, mushrooms, nduja (spicy spreadable salami)

La sofia 20Fior di latte mozzarella, fresh cherry tomatoes, arugula, ‘Pingue’ prosciutto

Za’ Laryssa 18 Fior di latte mozzarella, rosemary, ‘Pingue’ prosciutto

Za’ Cleopatra ‘Stevie Style’ 17 Fior di latte mozzarella, mushrooms, green peppers, olives, cherry tomatoes

Za’ Anto 18Fior di latte mozzarella, fresh ricotta, mushrooms, ‘Pingue’ prosciutto

La Tropea 17Fior di latte mozzarella, fresh ricotta, red onions, nduja (spicy spreadable salami)

La Sorrentina 17 Fior di latte Mozzarella, cherry tomatoes, garlic, fresh basil, oregano

ANTIPASTI“A tavola non si invecchia mai.” ~ Fortunato Cesta

RED PIZZAWITH TOMATO SAUCE

“Fa�a na pizza ca’ pummarola ncoppa. Vedrai che il mondo � sorridera” ~ Pino Daniele

WHITE PIZZAWITHOUT TOMATO SAUCE

“When the moon hits your eye like a big pizza pie, that’s amore.” ~ Dean Mar�n

“I always thought we only had two choices in our lives when it came to pizza crust – thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy! Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise. On top, there is a sweet tomato sauce that foams up all bubbly and creamy when it melts the fresh mozzarella, and the sprig of basil somehow infuses the en�re pizza with herbal radiance.”

~ Julia Roberts describing the Margherita pizza found in Naples, Italy from 2010 movie, Eat Pray Love

ABOUT US

Pieza Pizzeria serves 'Napoletana' style pizza respecting the

rules of the Vera Pizza Napoletana Association (VPN). Our

product is a traditional style of pizza found in Naples, Italy.

We strive to bring you the freshest product possible,

handcrafted and made with passion – 100% quality fare is

our goal.

PIZZA NAPOLETANA

1. THE OVEN – Imported from Napoli, it only burns

hard wood (maple or oak) and weighs 5000 pounds. It reaches an ideal temperature of 750 degrees and can bake a pizza in less than two minutes.

2. THE FLOUR – Imported from Napoli, we use a

special GMO free '00' (finely ground) type of flour.

3. SAN MARZANO TOMATOES – We hand

crush the imported tomatoes from San Marzano Italy for our tomato sauce without adding any seasoning to preserve the sweetness typical of this unique tomato.

4. CHEESE – We use fresh mozzarella commonly

known as Fior di Latte – the flower of the milk – meaning the richest part of the milk from the cow.

5. FERMENTATION – Our dough is handmade every

single day using purified mineral water, single variety yeast and sea salt with a 24-hour natural fermentation process.

6. PIZZAIOLO – Our pizzaiolo, maurizio, is born and

raised in Napoli, Italy. He was trained and certified as a pizzaiolo at the vpn association in naples.

"This is a no ‘con’ oven. It's the real deal. @foodnetwork #cooksvscons @piezapizzeria #niagaraonthelake couldn't believe my luck to find this gem of a restaurant #quality ~ Geoffrey Zakarian, Michelin rated Iron Chef, Chopped/Cooks vs Cons Food Network Judge

188289.868.9191

VICTORIA STREETNIAGARA-ON-THE-LAKE

STRAIGHT OUTTANAPOLI

WWW.PIEZAPIZZERIA.COM

BELOW ARE THE KEY ELEMENTS WE USE TO MAKE OUR VERSION OF THE 'NAPOLETANA' PIZZA: