Pizzeria Oceano takes a "slow food" approach to pizza, leveraging daily-bought, mostly local ingredients to create thin-crusted pizza perfection.
This is as close to authentic Neapolitan pizza as you'll get in the area, everything made with housemade ingredients the old fashioned way, including the mozzarella and dough.
Expect to find their signature "The Grandma," made with the original recipe of house fresh tomato sauce, mozzarella, garlic, fresh basil, oregano and olive oil.
The thin crust is baked up just right for those who don't like super-floppy or extra-crispy. It's not too thin, not too thick, either. Despite a good plain pie slice, a "must" here is the white pizza.
The real secret, according to its owners, is in the sauce: A 20-year-old homemade recipe. That means a thin-crusted pie delivered blistered around the edges with your choice of gourmet toppings.
Everything is made in-house using only super-fresh, specialty and imported ingredients. The dough is made fresh daily, a secret recipe crafted in small batches to ensure a consistent product.
The brushed-crust, stuffed-crust and gourmet pan pizzas offer a wide variety of shapes, styles, toppings and texture.
This "Chicago" style pizza has a thin and crunchy crust, and is delivered to your table steaming hot with tons of cheese, light on the sauce.
The coal-fired, brick-oven-baked pizza has a unique flavor with a crisp, crunchy crust (considered a New York-style slice) thanks to 100 years worth of pizza-making tradition.
