our story
When creating Ammazza we wanted to combine two things people enjoy the most—pizza + beer—and put them in an open, neighborhood-friendly space that invites people to come and go as they please. With a vast selection of over 30 well thought out beers, we then set out with an ambitious goal—to create the best pizza money could buy.
We worked with the simple truth that people recognize quality, so we created a pizza using the best ingredients. Instead of limiting ourselves to Neapolitan-style or NY-style pizza, we combined the characteristics we loved from each style to create a truly unique pizza experience.
Our dough, which is cooked in a 900 degree wood fire oven, is made of Caputo 00 flour, fresh yeast, water and sea salt. It is artfully prepared and we let it rise for 3 days before it is served. Unlike true Neapolitan pizzas, we did not want to limit ourselves to ingredients exclusively from a single region in Italy. Though these ingredients can yield a great pizza, we found that in order to reach our goal, we believe there are more fresh, more flavorful ingredients from other regions of the world—especially and specifically in our own back yard!
We make our own fresh mozzarella daily, source vegetables from regional farms and use meats cured and prepared by The Spotted Trotter in Kirkwood. All this allows us to offer a pizza that is robust in fresh flavors and unique to our very own region.
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