Pizzaiolo Robert Cino of Scotch Plains cuts a Salsiccia pie at Ah' Pizz in Montclair. (LOIS HEYMAN/MyCentralJersey)
The owners of Ah' Pizz in Montclair literally put their imported Antimo Caputo 00 flour on a pedestal.
Slice.com is now running a series about regular readers who are "pizza obsessives." Do I qualify? yeah, you do, too... you know who you are. Ah' Pizz is just a tad outside the regular MyCentralJersey circuit, but not for master pizzaiolo Robert Cino, who travels from Scotch Plains to Montclair to make his awesome Neapolitan pies alongside co-pizzaiolo and partner Chris DeLisio. HERE'S the story, and below, after the jump, see some other photos that didn't make it into print or MCJ.com
Also check out the first Taste of Perth Amboy, this week's Foodbasket roundup and Draft Picks' beer of the week, Dogfish Head's Bitches Brew.
A classic Margherita pie, of San Marzano tomatoes, fresh basil and fresh mozzarella from Naples, at Ah' Pizz.
Christopher DeLisio of Nutley, left, and Robert Cino of Scotch Plains are partners and pizzaioli at Ah' Pizz in Montclair.
At Ah' Pizz, pizzas bake in 90 seconds in the 1,000 degree oven built in Naples by Stefano Ferrara of stone and clay from Mt. Vesuvius.
Ah Pizz in Montclair serves only pizzas, salads and desserts such as the special Nutella/chocolate pizza and cannoli.
