Di Parma D.O.P.
We then proceeded with the old Mastro spirit of stuffing ourselves with as many items as we could to get the best overall review. We started off ordering four of their pies, each about 11 inches in diameter, with a thick yet very light and airy crust. This is Neapolitan style, and for those of you who are not familiar with this style of crust, it comes from the way pizza was made originally in Italy.
They use only the finest double “00” grade flour, which is pure and simple with no sugar added, and nothing else, unlike most of the products on the shelves today.
The dough is made with a very high water content, which when cooked properly in that custom made oven, comes out charred with a leopard sort of pattern. It’s crusty and chewy all at the same time.
I remember the first time I had European style pizza, it was in Germany, and I ordered a pie with pepperoni thinking I was going to get little circles of a sausage-like product, but instead I got pepperoncini, which is a sweet Italian pepper from Tuscany – not what I expected. But as they say, when in Rome…
We took our server’s recommendations on the pies and at the top of the list was the Di Parma D.O.P. There was a party there before us and as they passed our table on the way out, pointed and said “that is the best!” Of course, I didn’t take their word for it but kept that thought in mind as I tried my first bite.
By the way, the D.O.P stands for Protected Designation of Origin, which in Italian means that it is certified that it comes from a particular region in Italy; kind of like the same as Italian wines, where it’s DOC and DOCG, guaranteeing you that it’s coming from its designated region, like a seal of authenticity.
The Di Parma had sliced prosciutto, arugula, mozzarella, San Marzano tomatoes, and shaved parmigiano reggiano on top. The aroma was stimulating and after my first bite I was hooked! It was savory, with a mild sweetness, and the contrast of the arugula really brought it home.