OUR DOUGH
OUR DOUGH
OUR DOUGH
Our dough uses a flour blend that brings together classically-milled Italian flour, fresh-milled Montana-grown wheat and organic Utah semolina selected for flavor and consistency. We prepare our dough daily from scratch and let it ferment for up to 28 hours, creating a crust that is light, airy, and tender with a crisp edge. The sourdough
Our dough uses a flour blend that brings together classically-milled Italian flour, fresh-milled Montana-grown wheat and organic Utah semolina selected for flavor and consistency. We prepare our dough daily from scratch and let it ferment for up to 28 hours, creating a crust that is light, airy, and tender with a crisp edge. The sourdough starter used at Radio Napoli traces back to a bakery in San Francisco and continues to evolve through ongoing use.
OUR PIZZA
OUR DOUGH
OUR DOUGH
Ingredients are selected with care, including organic tomatoes and olive oil from California, cheese from Wisconsin, regional produce, and artisan meats from Montana. Our regular menu offers five pizzas, along with a rotating monthly special inspired by seasonal ingredients.
Full pizzas are prepared to order and baked fresh daily in limited quantities.
ABOUT US
OUR DOUGH
ABOUT US
Radio Napoli is a small operation by design. We stay close to the process and love sharing good food with our local community.
Check our Instagram page for openings - @radionapolipizzabar
We accept card payments only unless you have exact change.