“The most important component of a Neapolitan pizza is the pizza maker,” says Dave Diggins, chef and co-owner of Treforni. Adhering to strict guidelines for ingredients and method is key for this South Durham restaurant dedicated to creating pizzas that are authentic to one you might purchase on the streets of Naples.
The menu offers eight rosse (red) and nine bianche (white) pizzas, plus a handful of salads, calzones and sandwiches. You won’t find a lengthy list of toppings or fillings in the descriptions, either. “A really good pizza is balanced,” Dave says, refusing to overload the pizzas with his ingredients, which are imported from Italy – including the tomatoes, olive oil and mozzarella cheese – for true authenticity.
The dough used for all the pizzas, calzones and sandwiches goes through a double-fermenting process and is never refrigerated – they make new batches daily, which is why sometimes (if you catch the tail end of a dinner service on a particularly busy night), you might find they’ve run out. But it’s all a part of the dedication to quality for the customer, as is the decision to offer gluten-free dough for all the pizzas and calzones, cooked in a dedicated gluten-free oven among the other two massive wood-fired ovens.
The N.C. Hwy. 54 restaurant in Hope Valley Commons is open every day for lunch from 11am-2pm and dinner from 5pm-10pm. Mark your calendar for July 11 when Treforni hosts a benefit day for the SEEDS community garden, donating 15% of sales from the day to the nonprofit.