At Gemelli’s, every pizza begins with dough made completely from scratch using a carefully selected blend of Italian and American wheat flours . We allow our dough to ferment for a full 72 hours in a climate controlled enviorment before it's ready to be hand-stretched and baked. This slow fermentation process develops deeper flavor and creates a light , crisp well balanced crust. It's a time-honored approach that reflects tradition and our commitment to quality and craftsmanship.
Our “ Neo-New York “ style pizza is baked in an imported Italian pizza oven. You may notice some darker edges or bubbles on your crust. This is called charring or leaopard spotting and is intentional. A lightly charred crust adds depth of flavor with subtle smoky, nutty notes that complement the fresh ingredients. Leopard spotting happens when the dough's natural sugars and proteins caramelize in intense heat, creating small, flavorful charred spots while keeping the inside of the crust light and crisp. It's a hallmark of authentic, high-quality pizza making.
Every pizza we serve is handcrafted and baked individually, so no two pizzas will look exactly the same. Those unique leopard spots and light char are part of what makes artisan pizza special.
For a darker , crispier crust ask for a.
“ Well done “ pizza.
For a lighter, softer crust ask for a.
“ light cooked” pizza.
We also offer “ 1/2 baked “ pizzas that you can finish baking at home.
“ 1/2 baked “ Pizza cooking instructions.
Preheat oven to 450* , place 1/2 baked pizza right on to the middle rack. Bake for 5 to 8 minutes or until desired crispiness is achieved.
