About
Ember & Crust
Our Story
Born from the glowing embers of a century-old hearth in Naples, Ember & Crust brings the authentic spirit of Italian street food to the modern table. Every pizza is a testament to the patient art of fermentation and the violent heat of the wood fire.
Our founder, trained under the master pizzaiolos of the Associazione Verace Pizza Napoletana, spent years perfecting the craft before bringing it overseas. The vision was clear: no shortcuts, no compromises, no frozen dough. Just flour, water, salt, yeast, and time.
What started as a single wood-fired oven in a converted warehouse has grown into a beloved gathering place — but the process remains the same. Every morning, the dough is mixed by hand. Every evening, the oven roars to life. And every pizza that leaves our kitchen carries the char, the smoke, and the soul of true Neapolitan tradition.
Our Process
The Dough
Our dough undergoes a 72-hour cold fermentation using Caputo "00" flour imported from the hills of Campania. This slow process develops complex flavors and the signature leopard-spotted char.
The Sauce
We use only San Marzano D.O.P. tomatoes, grown in the rich volcanic soil at the base of Mount Vesuvius. Hand-crushed, never cooked — the oven does the rest.
The Oven
Our custom-built wood-fired oven, constructed with volcanic stone from Vesuvius, reaches temperatures of 900°F. Each pizza bakes in just 60–90 seconds, creating the perfect balance of crisp and chewy.
Our Values
Sourcing
Every ingredient is traceable. Our flour comes from Campania, our tomatoes from Vesuvius, our olive oil from Sicily. We import what matters and source locally what we can.
Tradition
We follow the strict guidelines of the Associazione Verace Pizza Napoletana. No shortcuts, no substitutions. The methods that worked for centuries still work today.
Community
A pizzeria is a gathering place. We partner with local farms, host neighborhood events, and believe that sharing a meal is the most human thing we do.
Come Experience the Fire
We'd love to welcome you to our table. Reserve a spot and taste the tradition for yourself.
Reserve a Table