Famoso Magrath

The Famoso story begins in the summer of 2005 when co-owner Justin Lussier traveled throughout Italy and Naples and fell in love with the mouth-watering fire-roasted pizzas served throughout the country. After eating at Pizzeria Sorbillo in Naples, Justin found a payphone and immediately phoned his friends and future partners, Jason Allard and and Christian Bullock. They discussed the unique pizza in Naples and decided they needed to bring authentic Neapolitan pizza to Canada. After training with the Associazione Verace Pizza Napoletana (VPN), an organization preserving the standards of authentic Neapolitan pizza, the Famoso boys finally learned about the unique ingredients and cooking process required. We hope you enjoy the real thing as much as we do! AUTHENTICITY Flour Famoso imports Caputo ‘00’ flour from Italy. ‘00’ refers to highly refined, low gluten flour that produces both a soft and crispy crust, and because of the low levels of high quality gluten, it allows you to digest and feel great. Hand-stretched We stretch every pizza dough by hand - no rolling pins or machines allowed. Why? The art of authentic Neapolitan pizza is about more than ingredients, it's about the methods. Tomatoes Famoso imports tomatoes from the Campania region of Southern Italy. They contain a lower acidity level and a natural sweetness that helps them caramelize in the intense heat of the fire oven. Cheese & herbs Famoso uses fior-di-latte (fresh, whole-milk mozzarella), the larger version of “bocconcini” on all of our pizzas. This cheese was invented in Naples Italy, and has a rich, creamy texture. Famoso also uses fresh basil leaves. The Oven Famoso imports bell-shaped fire ovens from Italy that cook your pizza at 900 degrees F in 90 seconds.