When making true Napoletana-style pizzas, doughand sauce are key factors. Ammazza owners, the brothers Connerty, are readyand are importing essential ingredients such as "00" flour fromItaly's Campania region. For meat and produce toppings, sustainable and localare best for a short commute from field through a wood-fired oven tohand-tossed heaven at 591 Edgewood Avenue.
Ammazza's Italian street food-inspired dishes go beyond 16-inch pizzas($19-$22) to antipasto selections including house-made meatballs, insalata di limoneand a classic meat and cheese board ($6-$10). Desserts ($3-$6) includecannolis, citrus-ricotta cream-filled sfogliatelle, flourless chocolate TortaCaprese and little dough balls of pasta fritta con canella. Pizza examples areAmmazzare with artisan Italian sausage, roasted peppers, Vidalia onion, freshbasil, tomato and house mozzarella; Terra topped with house mozzarella, wildmushrooms, goat cheese and truffle oil; prosciutto with roasted artichokes,fresh basil and house mozzarella; and Inferno with spicy sopressata, housemozzarella, tomatoes and Calabria peppers.
Fast and casual, Ammazza also hosts a full-service bar, bottled and draftbeers, plus house-made limoncellos and Sprecher's gourmet sodas on tap. Rusticwarehouse digs, reclaimed wood and a skylight set the backdrop for small tablesand two 16-foot communal tables big enough for the whole crowd. Open at 5 p.m.nightly for dinner and staying open through midnight Sunday - Thursday and 2a.m. Friday and Saturday. Plenty of parking in adjacent lot.
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