Joey’s Pizzeria began in 2002. Our “Old World Style” of cooking dates back to 1830 when the first pizzeria opened in Naples, Italy, which is still open today. It began with wood brick ovens, fresh ingredients and the customer’s insatiable appetite for
Our brick oven is manufactured in Italy by specialty craftsmen. The cooking chamber is made with highly refractory material. While most gas ovens burn from 500 -550 degrees, our wood fire oven burns at 1100 degrees 24 hours a day, 365 days a year to ensure fast and convenient service. As a result, we burn through approximately to cords per month.
Due to the nature of our style of cooking, please bear with us! Quality takes time because we feel that a wood fire oven gives the ultimate flavor-a superior feature in pizza making. A minor and very rare drawback is the heat recovery time that is needed causing extended cooking time during our busiest hours.
I decided in 2007 (due to my dedicated customers’ requests) to expand the pizzeria and delicatessen into full-scale dining. I believe our “old style hot pies” are second to none. You be the judge and let us know what you think.