Mozzarella, sliced tomatoes, buffalo mozzarella, arugula, prosciutto al crudo, parmesan
Via Montenuovo Licola Patria, Pozzuoli (Napoli) at Cuma exit
Pizza two hundred had the air of a birthday party about it (minus the cake). This pizza capped a crazy month of pizza consumption (26 pizzas in 31 days!). I decided to eat number two hundred at one of my local favorites, Mont Chateau, whose new pizziaolo and owners –Robert and Joseph, were more than happy to entertain my outlandish pizza requests to include the number ‘200’ baked into my Al Crudo pizza.
A decent crowd of coworkers, neighbors, and other friends I knew showed up for pizza number two hundred. When our group arrived, the pizzeria was already decorated with red streamers and party favors, not on my account, but because July 31st happened to be a Peroni-Beer promotional evening at the restaurant. But still, it felt like it was for our crowd.
Pizza two hundred took me about ninety minutes to finish in its entirety. I think Roberto cooked something larger than normal, and eating all the extra buffalo mozzarella and specially designed crust on top was delicious, but agonizing toward the end of the meal since it was sooo much food. Still I finished the pizza. Keeping in compliance with my own pizza rules, I can not have the same pizza twice and have that pizza count towards my pizza total. So I am actually running out of pizzas on the menu here, but saved this particular pizza for number 200. I was more than happy with the ingredients and the mozzarella base on this pizza. Like most Al Crudo’s made in Naples, there is an ingredient bias towards Neapolitan cuisine to include buffalo mozzarella and thin sliced prosciutto. This is an above average pizza, with great crust. I tend to prefer Al Crudo pizzas because the main ingredients are added after the crust has risen, slightly browned, and has fully baked in the center. If the fresh cheese, vegetables and meats are delectable, then the pizzaiolo is able to fully show-off his crust making ability. On a scale of one to ten I give the toppings a 5.5 and the crust a 6.5
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