A year ago, Pino DiMeo opened DiMeo's, a Neapolitan pizzeria in Andorra Shopping Center.
Whether it was the 00 flour, the bufala mozzarella, the San Marzano tomatoes, or the bottled water imported from Naples, he turns out serious thin-crusted pies.
DiMeo is taking a big chance. He is bent on obtaining recognition by the Naples-based Associazione Verace Pizza Napoletana (AVPN), a distinction that no other Philly pizzeria has.
DiMeo decided to swap out his oven - trading in the relatively new Mount Rainer Wood Stone gas-assisted wood-burning job for a new Valoriani that burns only wood as its temperature soars past 900 degrees. (AVPN insists on wood only.)