HOLLYWOOD, Calif. - Crafting the perfect pizza takes skill, precision, and the right ingredients. Michele Rubini learned to be a pizzaiolo by studying with the best in Naples, Italy.
"You have to make sure the crust is paper thin," said Rubini.
Now at L’antica Pizzeria Da Michele in Los Angeles, Americans can eat traditional Neapolitan pizza made from fresh, authentic ingredients.
"Everything comes from Italy every week. Our tomato is just tomato, so we don’t add anything else," said Rubini.
This is actually the first U.S. location of the pizzeria that has been serving these specialties since the 1870s in the Southern Italian city.
"[It's] the same way they make pizza since the very beginning, so we are talking about a recipe that has 150 years," said Rubini.
Owner Francesco Zimone grew up eating this pizza and begged the owners in Naples to let him bring the brand to the States. After living in America for 16 years, he found nothing that could even compare to his favorite pizza.
"When a person normally goes to Italy and comes back, all you really hear from when they come back is like, 'Oh my god, we love the food, we loved walking around, we loved the streets,' so what I really wanted to bring here to have a place where people could gather," said Zimone.
Angelenos now can gather and eat the pizza they come home raving about. To make sure it remains true to the Neapolitan style, Zimone hired Rubini who actually worked in the Naples location before he too moved to the U.S.
"There is no difference between this pizza we are making in Los Angeles and the one they are making in Naples," said Rubini.
According to the proper way to make a Neapolitan pizza, it remains simple with cheese, sauce, and basil. The oven has to be really hot, since it's only cooked for 45 seconds.
"We are doing everything we can to replicate the experience you would have in Naples," said Rubini.
Transport yourself to Naples, Italy and try the various pizzas at Da Michele.
L'Antica Pizzeria Da Michele
1534 N McCadden Pl.
Los Angeles, CA 90028