Our wood fire pizza oven has been burning here in Sheboygan since 2000 when Il Ritrovo became the 5th Certified Vera Pizza Napoletana member in the United States. We use slow-fermented dough, fresh mozzarella made from Wisconsin curd daily, air-shipped Bufala mozzarella, and San Marzano tomatoes kissed by the sun and the sea at the base of Mount Vesuvius. We strive to balance seasonal and sustainable ingredients with Italian methods to achieve the essence of Neopolitan pizza.