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Pizzeria NapoletanA


In the heart of Jesmond

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Pizzeria NapoletanA


In the heart of Jesmond

 

A Destination

Cal's Own is situated on Holly Avenue West in Jesmond and serves authentic Neapolitan pizza, cooked in our Italian wood-fired oven. We offer a full bar service with an excellent selection of wines and beers to pair with your food.

 
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Our oven


Our Stefano Ferrara oven was hand built in Napoli and reaches temperatures in excess of 500°C - cooking pizzas in approximately 60 seconds!

 

 

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Our oven


Our Stefano Ferrara oven was hand built in Napoli and reaches temperatures in excess of 500°C - cooking pizzas in approximately 60 seconds!

 

 

Cal's Own is a family-run business established in 2012 on Chillingham Road in Heaton.  In early 2016 the restaurant moved location to Holly Avenue West in Jesmond. In Heaton we created Neapolitan pizzas in our electric ovens and have since upped our game by installing a Stefano Ferrara wood-fired oven imported directly from Naples, Italy.  

At Cal's Own we are constantly pushing the boundaries of pizza making. Using techniques both old and new and importing our core ingredients from the Campania region of Italy, you simply will not find more authentic Neapolitan pizza anywhere else - well, maybe Napoli... In addition to our food menu we also have a full bar, stocking a range of local beers, Italian lagers and wine.

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OUR INGREDIENTS


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OUR INGREDIENTS


TOMATOES

For our pizza sauce and the base of our marinara sauce, we use San Marzano DOP tomatoes. They grow at the foothills of Mt. Vesuvius, where highly fertile soil from volcanic ashes produces the perfect tomato for sauces. Low water content and a much reduced seed-to-tomato ratio creates a beautifully sweet fruit.

CHEESE

Our buffalo mozzarella is imported from Campania, Southern Italy. This cheese is DOP meaning that it is protected to the highest standards and can only come from two specific areas - Caserta and Battipaglia. Our Grana Padano (hard cheese) is also DOP and our fiordilatte (fresh cow's milk mozzarella) is cut by hand.

DOUGH

Our dough is made using the finest '00' flour and fermented with our very own sourdough starter that we have kept alive since 2012. We prove our dough for 72 hours and bake between 60 and 90 seconds. This gives a range of textures and flavours only found in true pizza Napoletana!