Frequently Asked Questions
At Fat Olives, we strive to provide a true Neapolitan pizza experience by adhering to age-old principles and procedures.
What kind of oven do you use — and why is it so important? Our oven was handcrafted in Italy by the Valoriani family. We heat the oven to 700 degrees. Your pizza is baked to perfection in 90 seconds.
What’s special about your cheese? Our mozzarella and stracciatella is hand-made, every day. Our cheese is handcrafted from fresh curd. You will not find “part skim, low moisture” mozzarella on any of our pizzas.
How important is tomato sauce? Very! We make our tomato sauce with “crushed” San Marzano tomatoes, which are thinner and more pointed than other kinds of tomatoes. Their flesh is much thicker with fewer seeds, and their taste is stronger, sweeter, and less acidic. They are considered the premium tomato used by chefs worldwide.
How does your crust differ from other restaurants’? We import and use only “00” Caputo flour — a perfect balance of a finely ground flour that delivers both a crisp crust and a moist crumb. This flour is used by most Vera Pizza Napoletana restaurants in Naples and around the world. Staying true to Neapolitan tradition, we use only flour, yeast, salt, and water in our dough. Our dough is proofed for more than 24 hours.
Do you buy and use local produce? We are proud to be part of the “slow food” movement and, yes, we use only local produce when available. Thanks to the Flagstaff Community Market, we have developed great relationships with our local farmers — Whipstone Farms, Rabbit Run, Wong’s, and Crooked Sky Farms — to bring you the finest fresh organic produce available.
I want to host an event at Fat Olives. Do you have a private dining room? Yes! Contact us to learn more.