FAIRFIELD, CT —Brick + Wood, grew in popularity after they opened their doors in November of 2014 because of the overall vibes, menu, wine selection and of course, their authentic Neapolitan pizza pies. The popular (the restaurant was hopping on a Tuesday) Fairfield restaurant and tap wine bar took their authentication to another level last week when two of their pizzaioli’s received certification by chef Robert Caporuscio of the Associazione Pizzaiuoli Napoletani (APN).
The APN is an elite Italian governing body that teaches the art of Neapolitan pizza making. They also travel the world to place their stamp of approval on pizzaioli’s who make authentic Neapolitan pies.
According to the APN, genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. They recommend flour with a high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 0.12 in thick. The pizza must be baked for 60–90 seconds in a 905°F stone oven with an oak-wood fire.
There are three official variants which includes the margherita (san marzano tomato sauce, basil, fresh mozzarella, evoo) pie which I tried for the first time when I went to their press event last Tuesday. As a carnivore, I wasn’t expecting much from this meatless pie, but to my surprise, it was to die for delicious and filling. The crust was soft, elastic and tender and the combination of the ingredients created a symphony of flavors in my mouth.
The pizzaioli’s who received the APN certification include; Alex Dugas who has been working with Paolo and Clara at their Cavalli Pizza restaurant in Texas for 6 years and with Brick + Wood since it’s opening in November of 2014; and Neil Ward who has also been manning the wood-fired oven for almost a year. Including co-owner and chef Paolo Cavalli, Brick + Wood now has three APN certified pizzaioli’s.
Brick + Wood also offers homemade , fresh mozzarella and an impressive array in their burrata bar. I highly recommend the hot smoked mozzarella because for me, it was the most flavorful of all of the ones that I tried. The panzerotti (fried dough) was also delicious but the fried bocconcini and the homemade bread pudding drizzled with caramel and topped with ice-cream almost stole the show from tNeapolitan pizza. The restaurant also offers tap wine (30 different) which guarantees that every glass is as fresh as the first.
Brick + Wood is located at 1275 Post Road in Fairfield, Connecticut.