ALPHARETTA, Ga. — A new pizzeria — Campania — is ready to roll out the dough.
“Our dough is made with double zero flour, natural yeast and sea salt,” said Stewart Muller, one of the owners. “We use only imported and certified San Marzano tomatoes for our sauce.”
In Italy, double zero flour is the most highly refined and is talcum-powder soft.
In addition to pizza and authentic Italian antipasta, Campania, 800 North Main Street in Alpharetta, offers a selection of Italian wine.
“We have a passion for pizza and we bring it to Alpharetta with a flourish of typically Neapolitan geniality and hospitality,” Stewart said.
Other owners include Jennifer Simmons and Roger Bradford, and the head chef is Stefano Rea.
Call 770-559-4674 for more information.