In order to be successful selling Neapolitan pizza in the NY metro area, you have to be able to market yourself to foodies/pizza aficionados. That's going to be the word of mouth that drives your business. You can't just say "Ooh, look at our oven. Isn't our oven wonderful?" Any idiot can spend tens of thousands on a good oven and still make crap pizza. What's more important to me (and other pizza freaks) is who YOU are and what kind of training YOU've had.
In the 'About Us' section they say absolutely nothing about THEM! In order to get the tiniest glimpse of who these people are, I had to go digging through the reviews:
The closest your going to get to this is Amano in Ridgewood....after a little chatter with the owners, they say they used to work for Amano, and have even gone to Naples to learn to make these pies so authentically. Personally, I liked the crust better here compared to when I had Amano's pie.
They've EVEN gone to Naples!?! Wow, color me impressed
Another crucial aspect to pizzeria marketing is photos. Not only are pictures of their pizzas completely buried, once you do find them, the results are more than a little lackluster (see below).
Don't get me wrong, they might make a half decent pie. Or, like a lot of places, maybe they're working out the kinks/learning the oven and, at some point, will make a decent pie. If their pies are on par with their marketing skills, though... I don't have a lot of hope.
