Craving a Neapolitan Pizza at Faraday Park? Order From Pupatella Pizzeria!

Enzo Algarme’s beloved grandmother was affectionately referred to as “pupatella,” the Italian word for “little doll.” He grew up learning how to make pizza alongside her in Naples. So when he moved state-side and decided to open up an authentic Neapolitan eatery, it only made sense to name it Pupatella Pizzeria in her honor.

Enzo and co-owner Anastasiya also pay homage to Pupatella by crafting truly authentic Neapolitan pizza, as certified by the Associazione Verace Pizza Napoletana. In order to receive this certification, pizza chefs must maintain strict standards. That includes using only wood-fired ovens to bake their pies and enlisting only four specific ingredients—00 Italian flour, fresh yeast, sea salt, and water—to make each pizza. Pupatella Pizzeria’s chefs adhere to these guidelines as they craft both classic and specialty pies. For something simple, try the Classica DOC pizza with basil, olive oil, tomato sauce, and fresh mozzarella. If you’re craving something a little different, dig into an onion tart pizza topped with a creamy sauce, Gruyere cheese, caramelized onions, and crispy chunks of bacon.