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From YouTube: Pupatella
Description
Here in Ballston you may not expect to find some of the most authentic pizza from Italy, but thanks to Pupatella, that's exactly what you'll find. Owner Enzo Algarme hails from Naples, and has always had a burning passion for the perfect Neapolitan pizza. Ingredients imported directly from Italy and firing the pizzas in an oven built from ash of mount Vesuvius will make you feel like you're in Italy with every bite.
B
Idea
began
when
I
took
Anastasia
to
Naples
and
let
her
taste
the
pizza
that
I've
been
talking
about
for
years.
You
know:
I
met
her
and
always
told
her
about
Neapolitan
pizza
she's
never
had
it
when
she
went
there
and
tasted
it.
She
was
like
wow.
We
really
have
to
do
this,
you
know
how
can
we
make
it
again
so.
C
B
Put
that
like
that
was
my
grandmother's
name.
That's
what
I
thought
her
name
was
growing
up
and
as
Stasia
you
know
we
were
looking
for
a
unique
name
and
it
stayed
just
like
you
know:
I
really
loved
your
grandmother's
name
and
kind
of
catchy
different,
so
we
just
went
for
and
in
her
honor.
We
just
wanted
to.
You
know
it's
a
family
affair,
so
we
wanted
to
keep
a
family
name
husband.
B
B
A
B
C
C
B
A
B
So
you
want
to
keep
as
much
hair
as
in
there
as
possible,
so
we
put
on
the
sauce.
Our
tomato
sauce
is
very
simple:
just
san
marzano,
tomatoes,
tomatoes
and
sea
salt,
and
that's
it.
We
really
want
the
tomato
to
shine,
and
then
we
just
put
some
basil
very
fresh
basil.
We
get
every
day
and
here's
our
buffalo
mozzarella,
it's
imported
from
Naples,
so.
B
Well,
China
both
ways
and
I
think
underneath
it
doesn't
burn
as
much
like
if
you
put
it
on
top,
the
basil
tends
to
burn
a
little
bit.
If
you
put
it
underneath,
it
stays
still
a
little
fresh
and
kind
of
melds
mends
in
with
the
other
ingredients
and
sauce
and
achieved.
Well,
then
we
top
it
off
with
a
little
bit
of
our
cincture
salt,
get
on
a
mixture,
and
then
olive
oil
yeah.