FREQUENTLY ASKED QUESTIONS
Q: Is there sugar in the dough?
A: Never. sugar was made for dolci, not pizza! our dough and tomato sauce are sugar-free, just the way simò likes it. sugar is pretty delicious in our cakes though, or so we hear…
Q: which tomatoes do you use?
A: WE USE SAN MARZANO TOMATOES STRAIGHT FROM NAPOLI, ITALY. THE SAN MARZANO VARIETY OF TOMATO WAS DEVELOPED IN NAPOLI AND JOURNEYED ALL THE WAY ACROSS THE ATLANTIC TO LAND ON YOUR PIZZA.
Q: Do you use olive oil in the dough?
Q: How long is the fermentation?
A: At least 24 hours.
Q: What is the healthiest pizza to order at SIMÒ?
A: THE MARINARA PIZZA. THIS IS THE PIZZA THAT FISHERMAN IN ITALY TYPICALLY EAT. and IT’S VEGAN!
Q: Where does SIMÒ get the ingredients?
A: ALL OF OUR INGREDIENTS ARE MADE IN ITALY, MAINLY FROM THE NAPOLI – CAMPANIA REGION.
Q: What pizza oven does SIMÒ use?
A: WE USE THE SCUGNIZZO NAPOLETANO BY IZZO FORNI.
Q: What drinks pair best with each pizza?
A: WE RECOMMEND THE VINO GIÀ ROSSO WITH THE COSACCA AND DIAVOLA PIZZAS; THE VINO GIÀ BIANCO WITH THE MARINARA AND ACCIUGHE E OLIVE NERE PIZZAS; AND THE PROSECCO BOLLICINE WITH THE MARGHERITA AND CACIO E PEPE PIZZAS. BUT IT NEVER HURTS TO MIX AND MATCH EITHER :-)
Q: What exactly takes 90 seconds in 90 seconds to Napoli?
A: 90 SECONDS IS THE AMOUNT OF TIME IT WILL TAKE A PIZZA AT SIMÒ TO COOK IN THE OVEN. 90 SECONDS IS ALSO SIMÒ’S PROMISE TO ITS CUSTOMERS THAT YOUR DINING EXPERIENCE WITH US WILL BE QUICK AND EASY.
Q: WILL YOU EXPAND THE SIMÒ PIZZA MENU?
A: NOPE, WE WILL ONLY ADD SEASONAL SPECIALS. SIMPLICITY IS WHAT WE’RE ALL ABOUT!
Q: How can I make pizza dough at home?
A: simone's recipe
Makes 4 pizzas
600 grams of flour
400 grams of lukewarm water
20 grams of salt
3 grams of dry yeast
Add two tablespoons of water to the yeast until it dissolves and set it to the side.
Dissolve the salt in the remaining water and mix it for one minute.
Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.
Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.