Via Napoli pizza sizes and how many slices in each?

[havoc315]

Well at least there's an explanation! And the server didn't make us feel like complete morons when we couldn't eat it the way it was. I really thought there may have just been a problem with the pizza oven the day we were there! I know I saw them holding the pizza up in the air in the oven on the humongous wooden spatula-type thing - I assume trying to bake the top without burning the bottom beyond recognition!

I agree that it's not what most Americans are used to, so I'd really expect to see others here mention it (since there are likely a few other Americans besides me), but it doesn't seem like I see it mentioned.

I'll put this in the category of "other people eat bugs too, but I'm not gonna!". But again, I definitely seem to be in the minority because we tried it based on the overwhelmingly good reviews I read here before our trip! Just goes to show that it's best to try something yourself and make your own decision about it.

There have been quite a few threads on this board about the "char," with many people complaining that their pizza was "overcooked."

Commonly, American pizzas are made in gas ovens -- clean and cheap.
But more authentic pizzas are made in coal or wood ovens. Neapolitan pizza, including Via Napoli, uses wood burning ovens. The wood burns significantly hotter than gas, allowing a nice char to form as the dough cooks and cheese melts, without actually over cooking the pizza.

 

[hcompton]

Thanks for the pics! We are going there as well and it's always hard to gauge how much and what size to order. Looking forward to it!

 

[nkereina]

The people complaining about the char, what did you think would happen with wood fired pizza? Wood fired and coal fired pizzas all have this and as others have said, this is how those pizzas are. Via Napoli definitely is not like the QS pizza.

We ate Via Napoli for dinner last Friday and got the large size as in the photo on the first page of the thread. It was my BF and I and they let us use 1 TS credit each to split the large pizza. I had two pieces, he had three pieces, and I believe there were 3 pieces leftover. We were also on DxDP so we each had apps prior to that which is why we got full. If you're going to be snacking on F&W stuff, you could probably get away with splitting an individual pizza. Not sure how they would charge that on the DP though.

 

[mareed]

The people complaining about the char, what did you think would happen with wood fired pizza? Wood fired and coal fired pizzas all have this and as others have said, this is how those pizzas are. Via Napoli definitely is not like the QS pizza.

I think the only other place I've had wood fired pizza is Carrabba's when my child ordered it on the kid's meal and it definitely never came out charred like that or he would never have eaten it. Now, I realize that Carrabba's isn't exactly authentic Italian, but it is our favorite! But then I also like Tex-Mex instead of authentic Mexican so what do I know!

 

[nkereina]

I think the only other place I've had wood fired pizza is Carrabba's when my child ordered it on the kid's meal and it definitely never came out charred like that or he would never have eaten it. Now, I realize that Carrabba's isn't exactly authentic Italian, but it is our favorite! But then I also like Tex-Mex instead of authentic Mexican so what do I know!

I can't picture a wood fired oven at my local Carrabba's. Maybe its not at every restaurant, or maybe it's "wood fired" where it's produced and then shipped to the restaurants and re-heated (think Applebee's quesadilla burgers that come to the restaurant frozen and are heated up and served)? The responsibility that come with having a real wood fired oven (maintenance, safety, cleaning) would be tough for every chain franchise.

In any event, authentic ones have char on it and the WS restaurants in Epcot try to be as authentic as possible so it's to be expected and shouldn't warrant complaints. Via Napoli is definitely authentic... those Italian waiters are hot. haha

 

[mareed]

I can't picture a wood fired oven at my local Carrabba's. Maybe its not at every restaurant, or maybe it's "wood fired" where it's produced and then shipped to the restaurants and re-heated (think Applebee's quesadilla burgers that come to the restaurant frozen and are heated up and served)? The responsibility that come with having a real wood fired oven (maintenance, safety, cleaning) would be tough for every chain franchise.

Sorry to get off-topic for others, but the Carrabba's comment is interesting to me. We're at our local Carrabba's very regularly and talk to the owner often. I recall that after one of our hurricanes where we were without power for a couple of days and everything was closed, he mentioned that it took something like 2 days to get the pizza oven back up to the required temp, so I think it sounds like it really is wood fired. I know they keep a stack of wood out back of the restaurant too! Interesting that they somehow don't char their pizzas. It's probably safe to say they're catering more to standard American taste rather than authentic Italian and as I previously said, that's likely why we love them! At least I know know to refer to it as "char" rather than burnt!