The $15,000 oven made from volcanic materials from Mount Vesuvius. General manager Alessandro Ferro calls it “the Rolls Royce of pizza ovens.” Photograph by Chris Leaman
Pizzaiolo Dino Santonicola. Photograph by Chris Leaman
An apron shows the logo from the Naples-sourced flour that’s used at Pizzeria da Marco. Photograph by Chris Leaman
Naples-born pizzaiolo Dino Santonicola gets a dough ready for sauce, cheese, and toppings. Photograph by Chris Leaman
The Capricciosa pie, with Parmesan, ham, mushrooms, artichokes, and black olives. Photograph by Chris Leaman
The Salame pizza: tomato sauce, basil, fresh mozzarella, Parmesan, and mushrooms. Photograph by Chris Leaman
On the left is the Americana pizza with Parmesan and pepperoni. Photograph by Chris Leaman
The Salsiccie e Friarelli pizza: smoked mozzarella, rapini, Parmesan, and sausage. Photograph by Chris Leaman
