Daniel Cardone is a pizza maker, or pizzaiolo in his hometown of Pittsburgh, Pennsylvania.
Through the prestigious AVPN (Associazione Verace Pizza Napoletana), he attended the rigorous training in Naples, Italy, and received certification as a pizza maker.
He has worked as a pizzaiolo in some of the most authentic brick wood fired oven pizzerias in Pittsburgh.
There are only four ingredients that go into making pizza flour into dough; flour, salt, water, and yeast.
If a fifth were to be added, it would be passion. The desire to carry on the artisan trade of “Pizzaiolo” is shown by staying true to making Napoletana Pizza in the traditional manner.
The wood fired brick oven separates this type of pizza from others. Daniel built an oven in his back yard when he returned from Italy several years ago. This demonstrated a commitment to replicate a taste that can only be found when the proper ingredients combine with an oven that reaches 900 degrees.