Pizza. Who makes it best? Let’s see, we have New York style, Chicago style, Neapolitan, Sicilian, Detroit Style, etc, etc. The list is larger than I initially thought or tasted. Google “pizza styles” and you will see for yourself. Growing up in a small town in South Texas, the pizza I ate came from Pizza Hut or Little Caesar’s. Fortunately, I was able to develop my palate during my travels and learn that there was more to pizza than what I was exposed to as a child. Today, I would not touch a slice of pizza from well-known pizza chains because, well, I favor Roman, Neapolitan and Sicilian style pizzas. Living in the Triad, we have a great selection of pizza’s, including Tre Forni Neapolitan style pizza, located on 1125 W North Carolina 54 Durham, NC 27707.
When you visit Tre Forni, you are likely to run into Co-owner and Chef Dave Diggins. Chef Diggins learned his pizza craft from mentor Roberto Caporuscio, who mastered his skills from Pizzeria Starita in Naples. My first visit to Tre Forni was on a cool, rainy day…perfect pizza weather. Our waitress was quick to offer some great recommendations, however, I asked Chef Dave if he could surprise me with his choice of pizza that best represents Tre Forni.
Chef Dave surprised me with the Sarita, which has tomato sauce made with Real San Marzano tomatoes, mozzarella supplied from a dairy maker in Naples, hot soppressata, basil & EVOO. Four simple but high quality ingredients that sat on top of a hand stretched pizza dough that was cooked in a 900 degree wood fired oven for 70 seconds.
In addition to the Sarita, we also ordered The Biella, a vegetarian pizza topped with mozzarella, pecorino romano, grape tomatoes, eggplant, basil & EVOO. I was pleased to know that there are more than a couple options available for vegetarians. If you are sensitive to Gluten, Tre Forni has you covered. Tre Forni means three ovens in Italian (glad that Italian Literature degree finally is getting put to use…LOL). One of those three ovens is strictly used for baking their GF pizzas & calzones. This is above and beyond bringing peace of mind to those individuals that are sensitive to gluten. Note, if you do have this sensitivity, do tell your server to ensure the correct dough & oven is used to create your pizza.
Both the Sarita & Biella were delicious in their own right. However, I favored the Sarita and it’s hot soppressata. For added heat, I drizzled chile oil, which sits on all the table tops.
I did eat the entire Sarita pizza, which is not a big feat if you know me and my appetite. I was too stuffed for dessert, but I couldn’t say No to a spoonful or two of Tre Forni’s house made tiramisu. Ok..ok…it was actually three bites. The tiramisu was freshly made, not heavy & lightly sweetened. A perfect & sweet ending to a great meal.
Stay tuned for what may be coming in the future from Tre Forni. In addition to great pizza, Tre Forni will have Neapolitan Pizza-Making Classes in June, which are all currently sold out. Hopefully, they will plan to offer more classes in the future! In the mean time, I will have to pay them a visit or several visits to get my Neapolitan pizza fix.