We tried Novo Pizzeria a while ago, in fact, it was probably the first Napoletana pizza I tried. We started off with an appetizer of the meatballs. At the time, there was a promotion of free meatballs via twitter. Since there were two of us, we got two. I think the regular portions must be larger.
I enjoyed the marinara and apprecaited the sprinkle of parmesan on top. There are also some currants and pine nuts in the meatball itself, see the whole one on the lower left?
We wouldn’t and shouldn’t have two whole pizzas, so we compromised and got another appetizer, the Calamari. It’s served with gremolata, pepperocino, diced red onions and a dish of lemon basil aioli. There was a good mixture of both tentacles and tubes.
The pizza we most wanted to try was the Diavollo. It’s heat comes from the Hot Capicollo and chilli flakes, but there are also some onions and fresh basil. As you can see, we decided to add some Italian Sausage to the mix, for additional meatiness. For the pizza to be considered a certified Neapolitan pizzas, they age the dough for at least 48 hours, which helps it give you this chewy yet crisp crust once they bake them in the 900 degree apple wood burning oven. Oh, and they also use a special type of flour, called Caputo “00”. Not sure if it’s the flour, the aging or the oven, but the mixture of all three results in an excellent pizza!
2118 Burrard Street
Monday – Friday: 11:30am – 3:00pm
Saturday & Sunday: 11:30am – 5:00pm
Sunday – Thursday: 5:00pm – 10:00pm
Friday & Saturday: 5:00pm – 11:00pm
Main image: Fabulously Frugal in Vancouver