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Ammazza was designed to combine two of diners favorite things: pizza and beer. This was done by creating a friendly neighborhood space that was open and invited accessibility. The interesting thing abut Ammazza's pizza is it is neither New York or Neapolitan style. Instead, the kitchen staff took the best aspects of multiple pizza traditions and combined them together to create a wholly unique type of pizza experience. The dough includes imported Caputo 00 flour painstakingly prepared and allowed to rise for three days before it is ever cooked in the 900-degree oven.
There are pasta and grilled options at Ammazza, but guests truly come here for the pizza. Some of the recipes include a bolognese made with meatballs, Italian sausage, house mozzarella, ricotta and fresh basil and also the amarena with roasted black cherries, artisan sausage, peppadew peppers, caramelized onions, fresh basil and house mozzarella.