Ammazza Edgewood 5.12

When creating Ammazza, we wanted to combine 2 of our favorite things – pizza, beer– and put them in an open, neighborhood friendly space that invites people to come and go as they please. With a vast selection of over 30 well thought out beers, we then set out with an ambitious goal - to create the best pizza money could buy.

We worked with the simple truth that people recognize quality, so we decided to create a pizza using the best ingredients. This means that instead of limiting ourselves to Neapolitan style or NY style pizzas, we felt that we had to combine the characteristics we liked from each style to create a truly unique pizza experience.

Beginning with the dough, which is cooked in a 900-degree wood fire oven, it includes Caputo 00 flour, fresh yeast, water, sea salt, and is carefully prepared as we let it rise for 3 days before serving it. Unlike true Neapolitan pizzas, we did not want to limit ourselves to ingredients that come from a single region in Italy. Though these can yield a great pizza, we found that in order to reach our goal, we had to admit that there were more fresh and more flavorful ingredients from other regions of the world, especially in our own back yard! As a result, we make our own fresh mozzarella daily, source vegetables from regional farms, and use meats cured and prepared by the Spotted Trotter in Kirkwood. All this allows us to offer a pizza that is robust in fresh flavors and unique to our very own region.