Authentic Neapolitan pizza comes to Crosstown
Adrian Arcuri and Justin Dorroh are passionate about pizza. And not just any type of pizza, but Neapolitan-style pizza.
The duo is behind Elemento Neapolitan Pizza in Crosstown Concourse.
“We are making authentic Neapolitan pizzas,” Dorroh said. “Our dough is made from scratch using the finest ingredients.”
Dorroh’s partner Arcuri is also the chef and owner of Ciao Baby! Neapolitan Wood-Fired Pizza & Italian Kitchen in Collierville.
“We are adhering to the standards of the international Neapolitan Pizza Association,” Arcuri said.
The Associazione Verace Pizza Napoletana has a strict set of rules to differentiate the true Neapolitan pizza from any other type of pizza. The rules cover the size of the pizza, the dough ingredients and preparation techniques as well as the cooking process.
“A Neapolitan pizza is cooked in a wood-fired oven at 800 to 1,000 degrees for 90 seconds or less,” Arcuri said.
To help ensure the pizzas are cooked correctly, Arcuri and Dorroh invested in two Acunto Mario pizza ovens. This Naples-based company has been making pizza ovens in Italy for more than 100 years.
These two pizza ovens are the centerpiece of the restaurant — each covered in gleaming small white tiles and set against the backdrop of a sleek black-painted wall.
Because the pizzas cook so quickly, the partners saw an opportunity to make their new pizzeria a fast-casual concept.
“We saw the opportunity to offer a phenomenal product in a fast-casual concept,” Dorroh said. “We are using premium ingredients and offering our dishes at a price that is for everyone, without sacrificing quality.”
For the crust dough, they are using 00 Caputo flour imported from Italy.
“We are using the best flour and then only adding live yeast, water and sea salt. It’s simple. Less is more in the Italian culture,” explained Arcuri as he referred to the restaurant logo and name that reflect what he described as the “simplicity” of their recipes.
The recipes Arcuri uses were taught to him by his grandfather, who immigrated from Italy.
“In Italy there is no such thing as pizza sauce,” he said. “Instead we use a sauce made simply from San Marzano tomatoes. It’s important to taste the tomato, not spices.”
In line with the Crosstown Concourse aesthetic, the space has an industrial feel, with high soaring exposed ceilings and concrete floors. A breathtaking semi-circular counter surrounding the two white-tile covered pizza ovens immediately catches your eye as you walk through the front door.
Because service is fast-casual, guests will place their order at the counter, choosing from either a signature or build-your-own pizza option.
Signature pizzas range from traditional to creative. The Quattro Formaggio with Parmesan, Pecorino, mozzarella and Taleggio cheeses is a classic done well.
A sweet and spicy Dolce y Diavola pizza is made with a thin layer of San Marzano tomato sauce, fresh housemade mozzarella, Calabrese salami, peppadew peppers and a drizzle of honey.
The Forager crema-based mushroom pizza with fresh mozzarella, oven-roasted cremini, portabella and oyster mushrooms and red onions will delight vegetarians and non-vegetarians alike.
In addition to pizzas, Elemento offers small plate appetizers and salads.
House-made burrata is offered with several different platings. Two of the options include melon and prosciutto or roasted beets with pistachios.
“The meatballs are a family recipe,” Arcuri said. Tender and flavorful, they taste like you would imagine meatballs made at the loving hands of an Italian grandmother would taste.
Arcuri and Dorroh had hoped to open Elemento on Tuesday, but were forced to change their original plans due to Hurricane Michael.
The shipment of many of their small wares (plates, cutlery, etc.) and imported ingredients has been delayed due to the storm. The partners plan to open the restaurant by the end of the week.