When people ask what makes Neapolitan-style pizza special, they usually think about toppings first. But the real difference starts with temperature — how the dough is handled, how long it ferments, and how hot the oven runs. At South of Shaw, temperature guides every step of how we make our pizza, and it is the reason the crust comes out light, flavorful, and beautifully blistered.
We begin with very fine Italian flour that is made specifically for pizza. It creates a smooth, flexible dough that can be stretched by hand instead of rolled. That matters because hand stretching keeps the natural air bubbles in the dough, which helps create that airy, puffy edge when it bakes.
Our dough is then cold-fermented for 24 hours. A slow, cold rise builds better flavor and better texture. Instead of tasting flat or bready, the crust develops a deeper, more balanced taste and a lighter feel. The dough also becomes easier to work with, which lets us shape each pie gently and naturally.
Then comes the heat. We bake our pizzas at about 750 degrees. That high temperature cooks the pizza fast, which gives you the classic Neapolitan character — a soft interior, a crisp outer layer, and those signature dark, toasty spots on the crust. The cheese melts just right, the sauce stays bright, and the whole pie finishes in perfect balance.
Great pizza is not an accident. It is the result of the right ingredients, the right timing, and the right temperatures from start to finish.
If you want to taste what that difference really means, come by South of Shaw and order a pie fresh from the oven. One bite and you will know why we do it this way.
Looking for current pizza lineup? Visit the menu page.