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Our pizza at The Grand must have certain specific characteristics to be a true Napoletana pizza. Our dough is created and hand pressed by Master Pizzioli Pasqulino Oliveri. We use the finest Italian flour and the precise amount of water. The tomatoes are always Italian, San Marzano style. And mozzarella (bufala mozzarella) is that from water buffalo in the region between Napoli and Roma. These are the ingredients with practiced hands and the special high temperature wood burning oven that make a true Napoletana Pizza.
While being a graduate of the Scuola Italiana Pizzaioli, Pasqualino Oliveri has also won a number of prestigious awards. They are 4th place at the 2004 World Pizza Championships in Italy, 1st place at the 2006 European Pizza Championships in Paris, France and he was a finalist at the European Pizza Championships in Paris, France in 2008.
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