MargheritaThe one to start with
San Marzano, fior di latte, basil, a ribbon of olive oil.
Fiammora Pizza Bar · East Passyunk, Philadelphia
Neapolitan pizza, ninety seconds in an oak fire.
Oven at 905°F · next pie out in 90s
Anatomy of a pie
Four layers.
No shortcuts.
- IDoughCaputo 00 flour, sea salt, a pinch of yeast. Cold-fermented for 72 hours.
- IISauceSan Marzano tomatoes crushed by hand with salt. Nothing cooked, nothing added.
- IIICheeseFior di latte pulled every morning, torn by hand, never shredded.
- IVToppingsFew and good. Basil from the window box, olive oil to finish.
The pies · twelve inches, eight slices
Pick a pie,
watch it change.
$15
Pepperoni CupMost ordered
Cup-and-char pepperoni, fior di latte, hot honey.
Funghi
Roasted mushrooms, thyme, garlic cream, fontina.
DiavolaHot
Spicy salami, Calabrian chilli, red onion.
Verde
Basil pesto, cherry tomatoes, olives, ricotta.
Bianca
No tomato: ricotta, garlic, red onion, wildflower honey.
To start
Sweet & to drink
By the slice · noon till close
Just one?
We get it.
A slice counter by the door, all day on weekends and from five on weeknights. Folded, Neapolitan-soft, gone in four bites.
Build one
Your pie,
your rules.
Pick a base and drop toppings on. They land on the pizza as you go.
Your pie$17
The oven
Oak, fire,
ninety seconds.
905°Fon the oven floor
90sfrom peel to plate
72hof cold-fermented dough
“The crust has those little leopard spots. I think about it at work.”
“Came for one slice at lunch, stayed for a whole Diavola.”
“Booked a table for six in under a minute. Pies came out in ninety seconds.”
Sample reviews, written for this demo. Your real Google reviews go here.
Visit & book
Pull up
a chair.
- Address
- East Passyunk Ave, Philadelphia, PA (demo address)
- Call
- (215) 555-0136
- hello@example.com
| Tuesday – Thursday | 5 pm – 10 pm |
|---|---|
| Friday & Saturday | Noon – 11 pm |
| Sunday | Noon – 9 pm |
| Monday | Closed (the oven rests) |
Book a table
Tables for one to eight. Bigger groups, call us.
Day
Guests
Time
Pick a day first.