Behind the Scenes at Camillo's
Watch the fire, flour, and craft that go into every Neapolitan slice. Here is how we build the perfect crust from scratch.
This is how we get to that beautiful, hydrated pizza dough. It all starts with a carefully prepared batch, which my chef then portions and shapes by hand.
It all begins here. A handful of dough, gently shaped and left to rest, gathering softness with every passing hour. There’s something calming about this part.
It all starts with the sauce. A ladle of rich, red tomato sauce is the first layer of flavor on our hand-stretched pizza dough.
A playful dance of flour, fun, and fantastic flavors. Tossing the dough is a skill that takes practice, and it's mesmerizing to watch.
When the sauce meets its match. A generous sprinkle of diced mozzarella cheese is scattered over the tomato sauce, ready for the oven.
Where simplicity meets satisfaction. A pizza topped with cheese is placed into the hot wood-fired oven.
A little flour, a little fire, and a whole lot of love. My pizzaiolo carefully slices a freshly baked Margherita pizza.
A quick look at how we build our Parmigiana Pizza, from layering the ingredients to the final drizzle of balsamic.
The saucier, the better. A perfect swirl of tomato sauce on our fresh pizza dough.
A little fire, a lot of flavor. My wood-fired pizza never disappoints, seen here baking next to the hot coals.
About Behind the Scenes
You’ll notice we don't use high-speed mixers or shortcuts. Every dough ball is hand-shaped, fermented for 48 hours, and watched like a hawk before it ever touches the heat of our wood-fired oven.
Cooking isn't just about the final meal. It is about the rhythm of the kitchen. At Camillo's, our open-concept layout in Friends Colony West lets you see exactly how your food is prepared. We focus on authentic Neapolitan techniques, meaning our dough is made with '00' flour and given the time it needs to develop flavor. That 48-hour fermentation cycle is crucial for achieving the leopard-spotted char that defines a true Neapolitan pizza.
When you watch our pizzaiolos work, you are seeing a process that prioritizes patience over speed. We hand-toss every base, ladle the San Marzano tomato sauce, and place each pie in a wood-fired oven that runs at high heat. This creates that contrast of a soft, airy center and a slightly crisp, smoky rim. You might also spot us finishing pasta dishes tableside or shaking up our signature mocktails, as we treat every step of our service as a part of the show. We believe that seeing the craft makes the food taste better. Whether you are coming in for a casual lunch or a slow dinner, you are invited to pull up a seat and watch the magic unfold.
Camillo's
I am Sudeep, and the kitchen is my playground. I believe that if you want honest food, you need to see how it is made, which is why our space is completely open. Come watch us toss the dough, manage the flames, and build your meal piece by piece.
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